Last weekend was pretty freaking awesome, food-wise. On Saturday, we had that sushi rolling party for a friend’s birthday, and on Sunday we got together with a bunch of folks to do a soup swap! Everyone cooked up 6 quarts of soup, then we got together and traded. My freezer is loaded with delicious soup for fall!
My first soup was a variation on this white bean and butternut squash recipe, but even doubling the recipe only produced 4 quarts. Since I was out of squash and white beans, I raided the pantry to make another batch of soup for the swap. It turned out great! Creamy, a little bit spicy, and delicious!
Vegan Coconut, Pumpkin, and Black Bean Soup
Yield: 2 quarts
- 3Â sweet peppers, chopped
- 2TÂ walnut oil (sesame oil will work too)
- 1 15 oz. canÂ pumpkin puree
- 1 15 oz. canÂ black beans, rinsed and drained
- 1 13.5 oz. can ofÂ full fat coconut milk
- 2cÂ veggie broth
- 2TÂ ground ginger
- 1tÂ ground cardamom
- 1-2T Â your favorite hot sauce (I used my smoked pepper hot sauce.)
- 2TÂ brown sugar
- Turn the crock pot to high, and add the peppers and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
- Cook on high heat for 30 minutes.
- Puree the soup with your immersion blender, or in batches in the blender or food processor.
- Serve with crusty bread and top the soup with some toasted pumpkin seeds!