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Vegan This is Not Your Mama's Pumpkin Soup

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“I adapted this recipe from the Gluten-free Goddess. We like a lot of heat in this house, so I used 2 chills and left in the seeds. You can modify by using only one, or by scraping out the seeds, or by omitting the chili altogether. This is a hearty and rich soup and it is free of gluten and sugar.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium heat. Add the chopped onion and stir-fry just until translucent - about 6 minutes.
  2. Add the chili, garlic and spices. Stir-fry another 2 minutes.
  3. Pour in the vegetable broth, pumpkin puree and potatoes. Bring to a boil. Turn heat down and simmer for 20 minutes.
  4. Add the black beans and simmer an additional 5 minutes.
  5. Turn off heat. Squeeze lime juice into the soup and sprinkle the cilantro leaves over all.
  6. Serve immediately.

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