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  • Writer's pictureKit

Pumpkin & Black Bean Soup

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  • 2 cups Rancho Gordo black beans, cooked

  • 1 cup pumpkin purée

  • 1 can coconut milk

  • 1 can diced tomatoes

  • ½ onion, chopped

  • 1-2 inches fresh ginger, chopped

  • 1 tablespoon scallions, chopped (optional)

  • 2 teaspoons olive oil

  • Salt/Black pepper 


  • Cook beans as instructed 

  • Sauté garlic, onion, ginger with oil in a pot

  • Add the rest of the ingredients, salt and pepper to taste 

  • Simmer soup until everything is soft 

  • Purée soup with an immersion blender if you’d like

  • Serve with a few black beans, scallions, and cilantro

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