Name: Pumpkin & Black Bean Soup
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 tsp ground cumin; ½ tsp smoked paprika; ¼ tsp chili powder (optional); 1 can (15 oz) black beans, drained & rinsed; 1 can (15 oz) pure pumpkin purée (not pie filling); 2 cups vegetable broth; Salt & pepper, to taste; Juice of ½ lime (optional)

Description

There’s nothing quite like a pot of soup simmering away on a chilly evening. This Pumpkin & Black Bean Soup is hearty, smoky, and comforting—like a hug in a bowl. It’s quick, budget-friendly, and packed with plant-powered goodness. Perfect for busy weeknights or lazy Sundays.

Ingredients

Scale

1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chili powder (optional)
1 can (15 oz) black beans, drained & rinsed
1 can (15 oz) pure pumpkin purée (not pie filling)
2 cups vegetable broth
Salt & pepper, to taste
Juice of ½ lime (optional)

Optional toppings: avocado slices, fresh cilantro, tortilla strips, vegan yogurt

Instructions

Sauté the base: In a soup pot, heat olive oil over medium heat. Add onion and cook until soft (3–4 min). Stir in garlic for 30 sec.
Toast the spices: Add cumin, smoked paprika, and chili powder. Stir 1 min until fragrant.
Build the soup: Stir in beans, pumpkin, and broth. Bring to a simmer, cover, and cook 10–15 min.
Blend for creaminess: Pulse with an immersion blender a few times (or blend part of it in a blender, then return to the pot).
Finish strong: Stir in lime juice, season with salt & pepper. Taste and adjust.
Serve & top: Ladle into bowls, garnish with toppings of choice, and enjoy warm.

Notes

For extra creaminess: swap 1 cup broth with coconut milk.
Love spice? Add chipotle peppers for a smoky kick.
Want it chunkier? Skip blending and mash some beans with a spoon.