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Pumpkin Black Bean Soup (GF, V)

The worse the photo, the better the flavor :)

Pumpkin Black Bean Soup (GF, V)

Source: It's Thyme to Cook | Serves: 4-6 | Time: 40 min


Changes: used vegan butter; replaced chicken broth with veggie broth;


Ingredients

2 15 oz cans black #beans, rinsed and drained

1 15 oz can diced #tomatoes

2 tbsp vegan butter

1 medium onion chopped

Kosher salt & pepper to taste

2 cloves minced garlic

3 cups veggie broth (homemade to reduce sodium)

1 15 oz can pumpkin puree

2 tbsp apple cider vinegar

2 tbsp sugar

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp allspice


Instructions

Pour the drained rinsed black beans and the tomatoes (with the tomato juice) into a food processor or blender and puree until smooth. Set aside.


Melt vegan butter in a soup pot. And onion, season with salt and pepper and saute until soft (I like to cover the pot, which helps to speed the process.) Add garlic and continue to saute for 1 minute.


Stir in the bean/tomato puree and remaining ingredients. Mix until well blended and simmer for 20 minutes. If the soup seems too thick you can add additional broth. Serve with a drizzle of cream, if preferred. Enjoy!

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