Creamy Black Bean Soup with Coconut and Pumpkin

vegan mofo 2011vegan pumpkin soup

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. This black bean soup recipe turned out great! Creamy, a little bit spicy, and delicious!

Vegan Coconut, Pumpkin, and Black Bean Soup

Yield: 2 quarts

Ingredients

  • 3 sweet peppers, chopped
  • 2 tablespoons walnut oil (sesame oil will work too)
  • 1 15 oz. can pumpkin puree
  • 1 15 oz. can black beans, rinsed and drained
  • 1 13.5 oz. can of full fat coconut milk
  • 2 cups veggie broth
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cardamom
  • 1-2 tablespoons your favorite hot sauce (I used my smoked pepper hot sauce.)
  • 2 tablespoons brown sugar

Cooking Directions

  1. 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.
  2. Cook on high heat for 30 minutes.
  3. Puree the soup with your immersion blender, or in batches in the blender or food processor.
  4. Serve with crusty bread and top the soup with some toasted pumpkin seeds!
3 comments on “Creamy Black Bean Soup with Coconut and Pumpkin
  1. I probably shouldn’t be looking at food blogs right now, as I am in the middle of an apple fast, but I have already decided I will be making this on the first day it ends. Nothing is more compelling than already having all the ingredients for something on hand….plus it fits in so lovely with my halloween craze!

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