Caribbean Pumpkin Soup

This vegan soup is rich and creamy thanks to pumpkin puree and will satisfy even picky eaters! It’s also loaded with vegetables and spiced with cumin to keep you warm as the temperatures fall.

2 small onions, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 tbs. coconut oil
3 cloves garlic, minced
2 ½ tsp. cumin
2 ½ cups vegetable broth
2 15 oz cans pumpkin puree
2 15 oz cans black beans, drained and rinsed
1 14.5 oz diced tomatoes with chilies (I recommend the Rotel brand)
2 medium tomatoes chopped (another can of diced tomatoes can be substituted)
1 ½ cups frozen corn
~1 tsp. hot sauce (optional)
Salt and Pepper to taste

View the full recipe at The Table →