Vegan Pumpkin Black Bean Soup

Yesterday Rob and I planted five new citrus trees, and in between number three and four, we made this quick soup. We used our own homegrown peppers and garlic in it, but the rest of the soup came mostly from cans, which made it very easy to “whip up” (as my mom says). This is a great soup to make if you’ve got lots of citrus trees to plant and you don’t want to spend a sunny, golden fall day cooped up in the kitchen.

Pumpkin Black Bean Soup

Ingredients:

3 Tbls olive oil
1 large onion, finely chopped
6 cayenne peppers, minced
4 cloves garlic, minced
2 Tbls curry powder
3 tsps cumin
3 cups water
2 15-oz cans pumpkin puree
2 15-oz cans diced tomatoes
2 15-oz cans black beans
Salt, to taste
1 1/2 cups almond milk

Directions:

Heat olive oil in a large soup pot over medium heat. Add the onions and hot peppers and sauté until the onions are soft and translucent. Add the garlic, curry powder, and cumin and sauté for a few more minutes. Add the water, pumpkin puree, tomatoes, and black beans and bring to a boil. Reduce heat to medium low and stir in the salt and almond milk. Simmer for five to 10 minutes and serve.