This quick and easy vegan pumpkin black bean soup is filled with veggies.
Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.
Add onion and poblanos; cook until the poblanos start to brown and blister, about 6 minutes.
Photo: Fred Hardy
Stir in broth, black beans, tomatoes, pumpkin and salt.
Bring to a boil over medium-high heat.
Reduce heat to medium to maintain a simmer.
Simmer until slightly thickened, about 10 minutes.
Reserve 6 tablespoons coconut milk for serving.
Pour the remaining coconut milk into the soup.
Return to a simmer; cook for 3 minutes.
Stir in lime juice.
Ladle the soup into 6 bowls and drizzle each with 1 tablespoon of the reserved coconut milk.
Sprinkle with cilantro and pepitas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
