This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.

Julia Levy, July 2021


Credit: Fred Hardy

Recipe Summary test

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and poblanos; cook until the poblanos start to brown and blister, about 6 minutes. Stir in garlic, curry paste and coriander; cook, stirring constantly, until fragrant, about 1 minute. Stir in broth, black beans, tomatoes, pumpkin and salt. Bring to a boil over medium-high heat.

  • Reduce heat to medium to maintain a simmer. Simmer until slightly thickened, about 10 minutes. Reserve 6 tablespoons coconut milk for serving. Pour the remaining coconut milk into the soup. Return to a simmer; cook for 3 minutes. Stir in lime juice. Ladle the soup into 6 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Sprinkle with cilantro and pepitas.

To make ahead

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts

178 calories; fat 9g; sodium 426mg; carbohydrates 21g; dietary fiber 6g; protein 4g; sugars 8g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 5258IU; potassium 306mg.