Pumpkin Black Bean Soup



This is one of my Fall favorites, full of flavor and a little spicy kick.  It also happens to be packed with nutrition – gotta love that!

Pumpkin Black Bean Soup:

1 tbsp. Coconut Oil

1 clove Garlic chopped

½ Onion chopped

1-2 cups Vegetable Broth (low sodium if available)

2 cups roasted Pumpkin or 1 can pureed Pumpkin (not pie spiced)

1 large roasted Sweet Potato or 1 can pureed Sweet Potato

1 can Black Beans

¼ Chipotle Pepper in sauce (adds spice, use more or less depending on preference)

Cilantro for garnish

In a saucepan, heat Coconut Oil and sautee onion and garlic until soft and fragrant. Add both cans of sweet potato and pumpkin and enough broth for desired consistency. Use a hand-mixer to gently puree the onion and garlic into a smooth texture. Add the black beans and chipotle (if desired). Top with cilantro.

Nutri-fact: Pumpkin is a powerhouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.


Just one serving of Sweet Potatoes can provide you with as much as 700% of the US RDA for Vitamin A. The Center for Science in the Public Interest rates sweet potatoes as the number one most nutritious vegetable because they are so nutritionally rich.

And don’t forget those Pumpkin Seeds!

Toasted Pumpkin seeds add a delicious crunch to this soup, AND they pack a wallop when it comes to nutrition. Pumpkin seed oil has been found to exhibit anti-inflammatory effects. One study even found it worked as well as a popular anti-inflammatory drug in treating arthritis, but without the side effects.