30-Minute Vegan Black Bean Pumpkin Soup

This hearty and filling soup, with its comforting flavors of pumpkin, vegetables and herbs, is sure to warm you from head to toe.

Serves: 4Prep: 10 minutesCook: 30 minutesTotal: 40 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 cups pumpkin, peeled and cut into ½” cubes
  • 2 cloves garlic, minced
  • 1 cup tomatoes, diced
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon salt
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon crushed red pepper
  • 1⁄2 cup quinoa
  • 1 can black beans, drained and rinsed
  • 5 cups vegetable broth, divided
  • Avocado, to serve
  • Cilantro, to serve

Directions

  • In a large pot over medium heat, combine oil, onion and pumpkin. Sauté 5-8 minutes.
  • Add garlic, tomatoes, cumin, salt, oregano and red pepper; cook 5 minutes. Pour in 2 cups vegetable broth and quinoa. Bring to boil, then reduce heat; cover and cook 5 minutes.
  • Add remaining broth and beans. Bring to boil, then reduce to simmer; cover and cook 10 minutes. Serve with avocado and cilantro.