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You are here: Home / Vegan Recipes & Food / Soups and Stews / Creamy Black Bean Soup with Coconut and Pumpkin

Creamy Black Bean Soup with Coconut and Pumpkin

by Becky Striepe 3 Comments

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This creamy black bean soup is shockingly easy to make. Seriously. There is almost zero prep required!

This creamy black bean soup is shockingly easy to make. Seriously. There is almost zero prep required!

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!

Filed Under: Soups and Stews, Vegan Recipes & Food Tagged With: black bean soup, fall soup recipe, pumpkin soup, soup swap, Vegan Mofo, vegan recipe, vegan soup

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Comments

  1. amanda says

    October 20, 2011 at 2:14 pm

    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!

    Reply
    • Becky Striepe says

      October 20, 2011 at 5:57 pm

      I love a good pantry recipe, too! What is an apple fast? It sounds intriguing!

      Reply
  2. Jes says

    October 19, 2011 at 1:38 pm

    Three of my favorite ingredients in one soup! Love it!

    Reply

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Hi! My name is Becky Striepe (rhymes with "sleepy"), and I am a vegan food writer and cookbook author with a passion for ...

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