Pumpkin and Blackbean Soup


  • 2 tsp oil
  • 1 ½ cups diced white or yellow onion (or sub shallot or red onion)
  • 3 cloves garlic, chopped
  • 1 tsp fresh ginger, chopped
  • 1 medium jalapeño, chopped (seeds and stem removed)
  • 1 small sweet potato, diced (skin on)
  • 1 15oz tinned tomatoes
  • 1-2 cups vegetable broth
  • 1 ½-2 tsp ground cumin
  • 1 tsp chili powder (or add more to taste)
  • 1 14-oz can light coconut milk (or sub full fat for a creamier soup)
  • 500g Pumpkin, cubed
  • 1 15-ounce can black beans, drained
  • 2-3 Tbsp lime juice
  • Sea salt to taste
  • 3 cups chopped greens (such as kale or spinach)


  1. Heat a large pot over medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
  2. Add garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add pumpkin and sweet potato and sauté for 2-3 minutes.
  3. Add tin of tomatoes, broth (starting with lesser amount), cumin, chili powder and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 10-15 minutes).
  4. Add coconut milk, pumpkin purée, drained black beans, and cooked chicken (if using). For a soupier consistency, add more broth. Cover and return to a simmer, cooking for 10-15 minutes to allow flavours to develop.
  5. Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavour, or salt to taste.
  6. Stir in chopped greens, cover and cook on low until wilted (about 3-5 minutes).