Avocado Pesto

  • Recipes
    • Vegetarian
    • Dairy Free
    • Gluten Free
    • Vegan
  • About
  • Shop
  • Contact
  • Work With Me

Socials

Home » Quinoa Black Bean Pumpkin Soup {Gluten-Free, Vegan}

Quinoa Black Bean Pumpkin Soup {Gluten-Free, Vegan}

Last Updated on April 22, 2021 By Vicky 108 Comments

Print Recipe Jump to Recipe
A bowl of soup topped with avocado with a spoon lying next to the bowl

Black Bean Pumpkin Soup with quinoa makes for a hearty and filling meal full of healthy and nutritious ingredients. Gluten-Free and Vegan too. Perfect for a fall weeknight. 

……….Click here to PIN this recipe for later……….

Black Bean Pumpkin Soup with quinoa

Black bean pumpkin soup with quinoa is about to become your new favorite healthy vegan dinner recipe. But before we can talk soup, this post starts off with a bit of a personal share.

I had the greatest week last week. It all started with a family reunion in NJ with D, my parents and a whole range of cousins, aunts and uncles. I look forward to these weekends every single year.

Nothing makes me happier than being surrounded by friends and family and I absolutely loved having the weekend to spend with all my cousins, aunts, uncles, parents and D.

The seven of us kids (and by kids, our ages range from 18 to 30) spent the weekend frolicking in the pool, playing tennis, building human pyramids, forming funny photo opportunities and drinking everything from jello shots to fancy prosecco.

I then spent the rest of the week in New Jersey hanging out with my two cousins before they made their way back to California. We laid out by the pool, took a trip out to Brooklyn and Manhattan to see one of my closest friends and spent a full day running around the Ground for Sculpture park.

The fun all came to a halt last Saturday morning, when I got my lower two wisdom teeth removed.

Back to reality. After such a fun week, getting your wisdom teeth removed is an enormous contrast.

Can’t say I’ve ever been in so much pain before. Oh and did I mention that they only gave me local anesthesia during the procedure? Let’s just say the pressure during the procedure was excruciating. I actually thought my brain might explore.

It has now been quite the recovery and after a week of non stop fun this week everything has come to a halt.

For one I’ve been on a strict liquid diet so it’s been all taro smoothie or spinach breakfast smoothie every morning.

Black Bean Pumpkin Soup with quinoa served garnished with fresh avocado

At least for lunch I can happily enjoy a brimming bowl of my Vegan Creamy Pumpkin Soup {GF}, or my vegan zucchini soup, or even my vegan roasted cauliflower soup. What would I do without creamy soups at this time in my life?

Really what I wish I could eat is this quinoa black bean pumpkin soup but I don’t think my gums are quite ready for it yet. Until then I share it here with you, hoping you make it so I can live vicariously through each delicious spoonful.Vegan Creamy Pumpkin Soup

Once I had made this quinoa black bean pumpkin soup recipe I knew it was going to be in my regular fall soup rotation. It is simply the best soup ever. So hearty, so rich yet full of healthy delicious ingredients. From soft and creamy pumpkin to hearty black beans and protein filled quinoa, this quinoa black bean pumpkin soup can easily be your entire meal. Top with avocados and fresh cilantro for the finishing touch.

Once I start to feel better I’ll certainly be treating myself to a bowl of this quinoa black bean pumpkin soup (or perhaps my vegan vegetable soup with cherry tomatoes, chickpeas and olives, or my copy cat vegan Panera Broth bowl with lentils & quinoa, or my  vegan butternut squash stew with tomatoes and quiona. There are a lot of recipes to choose from!

So if you’re suffering from wisdom tooth surgery you can safely and happily slurp on one of my favorite creamy pureed soups, otherwise you’ve got my all time favorite quinoa black bean pumpkin soup to sample first!

My quinoa black bean pumpkin soup is hearty and filling with a hint of spice and chili to really bring the flavors out. The black beans, quinoa and pumpkin give the soup some real substance and make it fit for a full meal.

Gluten-Free, Vegan and ready within 35 minutes.

If you’re looking for vegan dishes similar to my quinoa black bean pumpkin soup then check out my vegan category with over 100 recipes, some of my favorites being:

  • Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce {GF}
  • Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}
  • Vegan Sweet Potato and Chickpea Salad {GF}
  • Vegan Sweet Potato Tofu Burger {GF}
  • Pesto Quinoa with Walnuts Avocado Kale & Zucchini {GF, Vegan}
  • Alfalfa Salad with Kale, Quinoa and Avocado {GF, Vegan}
  • Kale Quinoa Salad with Apples, Walnuts and Cranberries {GF, Vegan}
  • 10 Gluten-Free and Vegan Soup Recipes

Black Bean Pumpkin Soup served with lime juice and fresh avocado

How to make my black bean pumpkin soup with quinoa

3.8 from 60 votes
Print
Quinoa Black Bean Pumpkin Soup {Gluten-Free, Vegan}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Quinoa Black Bean Pumpkin Soup makes for a hearty and filling meal full of healthy and nutritious ingredients. Gluten-Free and Vegan too.
Course: Lunch, Soup
Cuisine: American, Healthy, Vegan
Servings: 4
Calories: 384 kcal
Author: Vicky Berman
Ingredients
  • 1 tablespoon olive oil
  • 1 onion diced
  • 5 cloves garlic diced
  • 1 red chili pepper diced
  • 3 cups cubes pumpkin
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup quinoa
  • 20 ounce can black beans rinsed and drained
  • 5 cups vegetable broth
  • 2 bay leaves
  • For garnish:
  • 1 avocado cubed
  • handful cilantro diced
  • 1 lime cut into wedges
Instructions
  1. Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
  2. Add pumpkin and spices and cook for a couple minutes.
  3. Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
  4. Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
  5. Served garnished with cilantro, avocado and lime juice.
Nutrition Facts
Quinoa Black Bean Pumpkin Soup {Gluten-Free, Vegan}
Amount Per Serving
Calories 384 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 1728mg75%
Potassium 1213mg35%
Carbohydrates 57g19%
Fiber 16g67%
Sugar 7g8%
Protein 14g28%
Vitamin A 8215IU164%
Vitamin C 40.9mg50%
Calcium 111mg11%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

« Asian Couscous with Salmon {Dairy-Free}
Food Blogger Interview with Meg from Beard & Bonnet »

Comments

  1. Heather @ Sneakers Of Faith says

    August 21, 2014 at 2:07 pm

    Ooh this looks sooo good! I am definitely pinning it to make when I have pumpkin on hand! Feel better soon!

    Reply
    • Vicky says

      August 25, 2014 at 12:18 pm

      Thanks so much! By dinner on day 8 I was finally able to eat my first solid food so that has been a very pleasant surprise! : ))

      Reply
  2. Shaina says

    August 21, 2014 at 7:23 pm

    This sounds so unbelievably delicious! Perfect vegetarian dish for fall. Pinned…and I CANNOT wait to try this!

    Reply
    • Vicky says

      August 25, 2014 at 12:05 pm

      Thanks so much! Definitely a perfect fall dish : ))

      Reply
  3. Aimee / WallflowerGirl.co.uk says

    August 23, 2014 at 6:30 am

    Yum. This looks so wholesome and delicious!

    Reply
    • Vicky says

      August 25, 2014 at 12:10 pm

      Thanks so much!

      Reply
  4. Barbara says

    August 23, 2014 at 11:40 am

    What an original soup! I love the addition of chili pepper; I’m keeping this in my favorites. Thanks!:-)

    Reply
    • Vicky says

      August 25, 2014 at 12:11 pm

      Thanks so much! The chili pepper gives it a bit of a kick which I love : )

      Reply
  5. Miz Helen says

    August 23, 2014 at 2:59 pm

    5 stars
    I just love this Soup it looks so comforting and full of flavor. Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

    Reply
    • Vicky says

      August 25, 2014 at 12:14 pm

      Thanks so much. A perfect soup for the coming fall : )

      Reply
  6. Angi @ SchneiderPeeps says

    August 26, 2014 at 12:59 pm

    Thanks so much for sharing this with us at Simple Lives Thursday. A friend just gave us a bunch of butternut squash, do think it could be a substitute for the pumkin? Hope to see you again this week.

    Reply
    • Vicky says

      September 9, 2014 at 12:36 am

      I’m sure the butternut squash would be great in this recipe! Let me know how it turns out if you end up making it : ))

      Reply
  7. Cindy (Vegetarian Mamma) says

    August 28, 2014 at 10:12 pm

    I am in LOVE with this recipe! I must make! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week!

    Cindy

    Reply
    • Vicky says

      September 9, 2014 at 12:36 am

      Thanks so much! Hope you enjoy the soup — great for the cooler fall weather that is upon us : ))

      Reply
  8. Amanda says

    September 15, 2014 at 2:30 pm

    5 stars
    This looks so great! For the cubed pumpkin, do you think 3 cups canned pumpkin would work? I’m new at cooking so I’m unsure how i could get pumpkin cubed!

    Reply
    • Vicky says

      September 17, 2014 at 9:58 am

      I have never cooked with canned pumpkin before so not too sure how that would work. To cook with pumpkin you have to peel (or cut off) the outer skin, scoop out and discard the seeds in the middle, and then just use a share knife to cut it up into smaller cubes. If you are using the canned pumpkin you would probably want to add that towards the end of the recipe since it is already fully cooked.

      Reply
  9. whitney says

    September 17, 2014 at 9:43 am

    This looks perfect for dinner tonight!
    Do you cook the quinoa before or put it in raw? Also with the pumpkin? Thanks!

    Reply
    • Vicky says

      September 17, 2014 at 10:02 am

      Thanks! Add both uncooked quinoa and pumpkin to the soup. It all cooks together with the broth so when you soup is cooked both the quinoa and pumpkin should be cooked through (and that’s how you’ll know it’s ready) : ) Enjoy!

      Reply
  10. Nora says

    October 6, 2014 at 5:35 pm

    4 stars
    Made this today & it was great! I added in about 1ish cups of peanut butter and a splash of soy sauce at the end, and it made the soup extra rich and flavorful!

    Reply
    • Vicky says

      October 9, 2014 at 11:26 am

      Wow love the idea of adding both peanut butter and a splash of soy! Will have to try that next time : ))

      Reply
  11. Kristen @ A Mind Full Mom says

    October 8, 2014 at 9:06 am

    I love using pumpkin in savory dishes. In fact, I am creating a list of Savory Pumpkin Dishes to share on one of my latest recipes. Can I include the link for this soup?

    Reply
    • Vicky says

      October 9, 2014 at 11:27 am

      Of course! I would love my recipe to be included in your round up! No need to even ask!

      Reply
  12. Crystal Robinson says

    October 20, 2014 at 5:55 pm

    I was super excited about this soup and made it but mine had a very bitter aftertaste. Any thoughts on why? Is quinoa bitter?

    Reply
    • Vicky says

      October 21, 2014 at 12:27 am

      Hi Crystal. So sorry to hear that the soup came out bitter. The only idea I have is that it could be from the quinoa. If the quinoa is unwashed it can be bitter (due to the saponins coating the quinoa which are in fact bitter). You can buy the kind that is already prewashed or you can prewash it yourself. I sometimes rinse it before cooking, though sometimes I do not so it is not a necessity, but it might depend on the brand. Do you know which brand of quinoa you used? Bob’s Red Mill Quinoa needs rinsing to remove the saponins, while Ancient Harvest Quinoa comes pre-rinsed. Did you rinse it before using? I think the bitterness could have come from unwashed quinoa. If you do give the soup another chance make sure to rinse the quinoa beforehand. I will add a note in the recipe about that. Once again so sorry the soup did not turn out well for you.

      Reply
  13. Crystal Robinson says

    October 21, 2014 at 6:10 pm

    Thanks for responding so quickly! I think it was the quinoa. However, the longer I cooked it the better it got. Thanks for the info next time I will know to rinse it first:)

    Reply
    • Vicky says

      October 23, 2014 at 3:45 pm

      Glad to hear that cooking it longer helped reduce the bitterness!

      Reply
  14. Dunia says

    October 24, 2014 at 7:13 am

    I made it and was espectacular!!! Thanks so much!!!

    Reply
    • Vicky says

      November 4, 2014 at 10:42 am

      So glad to hear that Dunia!

      Reply
  15. Dawn says

    November 22, 2014 at 4:51 pm

    did a search for pumpkin black bean soup and happened upon yours…..I have all the ingredients except cubed pumpkin I do have canned pumpkin, would that work?

    Reply
    • Vicky says

      January 14, 2015 at 2:21 am

      You can try using the canned pumpkin. It might come out a bit differently but it will still be delicious : )

      Reply
  16. Nicole says

    November 23, 2014 at 11:43 am

    I made this soup with a few changes and it was super yummy! I had butternut squash and pumpkin purée so I used that. I also added some fresh sage to the pot. I don’t think this soup will be around for long!

    Reply
    • Vicky says

      January 14, 2015 at 2:21 am

      So glad you enjoyed the soup!

      Reply
  17. Marla says

    July 12, 2015 at 9:28 pm

    This was delicious!! Thanks for sharing. My family enjoyed it very much. I used butternut squash though. That’s what I had on hand.

    Reply
    • Vicky says

      August 7, 2015 at 1:35 pm

      So happy you liked it! I am sure the butternut squash worked perfectly too! I use that in place of pumpkin and vice versa all the time : ))

      Reply
  18. Monika Celly says

    October 25, 2015 at 6:50 pm

    This looks great. Im always looking for quinoa recipes. This one is on my list now:)

    http://polkadotsandcurry.com/2015/10/24/henna-tattoos-a-work-of-art/

    Reply
    • Vicky says

      October 26, 2015 at 9:47 am

      Thanks! This is one of my favorite quinoa recipes so I hope you give it a try!

      Reply
  19. Marci says

    October 25, 2015 at 9:39 pm

    This combines so many of my favorite ingredients. Pinning for later. I hope you are feeling better!

    Reply
    • Vicky says

      October 26, 2015 at 9:47 am

      Mine too! I love this soup : )) Haha yes the wisdom teeth eventually healed!

      Reply
  20. Natalie @ Obsessive Cooking Disorder says

    October 25, 2015 at 10:02 pm

    I’ve never heard of pumpkin soup (except in a video game called Legend of Zelda) haha. This looks so healthy 🙂

    Reply
    • Vicky says

      October 26, 2015 at 9:48 am

      You have to try it! And I have never heard of a game called the Legend of Zelda 🙂

      Reply
  21. Stacey @ Stacey Homemaker says

    October 25, 2015 at 11:55 pm

    5 stars
    Yum, yum, yum. This recipe has my name written all over it, I love every ingredient in this dish! Plus, it’s perfect for these cool fall evenings we’ve been having! I can’t wait to make this!

    Reply
    • Vicky says

      October 26, 2015 at 9:48 am

      Aw thanks so much Stacey! One of my favorite recipes 🙂

      Reply
  22. Rosalyn O. says

    October 26, 2015 at 1:59 am

    5 stars
    I’m a vegan so this recipe is perfect!! It looks so delicious and full of yummy ingredients! Thanks for sharing!!

    Reply
    • Vicky says

      October 26, 2015 at 9:49 am

      One of my favorite vegan soups 🙂

      Reply
  23. Karin Rambo says

    October 26, 2015 at 10:34 am

    this looks absolutely delicious! I will definitely be giving it a try!

    Reply
    • Vicky says

      October 26, 2015 at 12:19 pm

      Thanks! It’s the perfect fall themed meal : )

      Reply
  24. Mary says

    October 26, 2015 at 10:47 am

    This looks so good! Full of flavors and contrasting textures, but so light and lovely!

    Reply
    • Vicky says

      October 26, 2015 at 12:19 pm

      Exactly! 🙂

      Reply
  25. sabrina says

    October 26, 2015 at 10:57 am

    5 stars
    I can’t wait to try this!

    Reply
    • Vicky says

      October 26, 2015 at 12:19 pm

      Let me know how it turns out if you do!!

      Reply
  26. Hil says

    October 26, 2015 at 11:02 am

    Yummy! This looks great. Pinning to remember to make later.

    Reply
    • Vicky says

      October 26, 2015 at 12:20 pm

      Thanks! and thanks for sharing 🙂

      Reply
  27. Kaileigh says

    October 26, 2015 at 1:01 pm

    Looks delicious! I will definitely have to try this out. My boyfriend is gluten-free, but he hates quinoa. So, I’ll have to lie to get him to eat this.

    Reply
    • Vicky says

      October 26, 2015 at 11:32 pm

      Oh no so sad that he hates quinoa! You’ll have to trick him somehow — there’s got to be a way he wouldn’t mind eating it!!

      Reply
  28. Chrissa- Physical Kitchness says

    October 26, 2015 at 1:32 pm

    Bummer about your wisdom teeth! But on a side (happy note), this soup looks amazing! Pinning now. Great work – cannot wait to try it!

    Reply
    • Vicky says

      October 26, 2015 at 11:33 pm

      Thankfully they’re all healed now : ) Thanks for pinning!

      Reply
  29. footnotes and finds says

    October 26, 2015 at 2:10 pm

    yum! this seems very tasty! i made something similar but without the pumpkin – a sort of quinoa chilli – very filling!

    http://www.footnotesandfinds.com

    Reply
    • Vicky says

      October 26, 2015 at 11:33 pm

      Ooo quinoa chill sounds fabulous as well!

      Reply
  30. Julia says

    October 26, 2015 at 2:33 pm

    5 stars
    We’ve got loads of pumpkins at the moment so I’m looking for recipes. And this one sounds bloody awesome. Thank you!

    Reply
    • Vicky says

      October 26, 2015 at 11:34 pm

      I wish I had some pumpkin to work with! Can’t find any here in Costa Rica! Hope you’re cooking up a pumpkin storm : )

      Reply
  31. Karolina Kornell says

    October 26, 2015 at 3:32 pm

    Great recipe! I eat a lot of black bean soups and stews but never thought of adding quinoa or pumpkin. I like your site and your lead magnet totally worked on me:) Just signed up to get the weekly recipes!

    Reply
    • Vicky says

      October 26, 2015 at 11:34 pm

      Both quinoa and pumpkin (or any squash really) are great additions to soups and stews : ) Thanks for signing up for the weekly recipes : ))

      Reply
  32. Adi says

    October 26, 2015 at 4:11 pm

    That sounds absolutely delish and suits the season because it’s almost Halloween and there are pumpkins everywhere. Thanks for sharing.

    Reply
    • Vicky says

      October 26, 2015 at 11:35 pm

      Yes it’s the perfect fall themed recipe : )

      Reply
  33. Debbie says

    October 26, 2015 at 6:53 pm

    This looks amazing! A nice change from all the butternut squash soups out there right now (not that I don’t love those too 🙂 ).

    Reply
    • Vicky says

      October 26, 2015 at 11:36 pm

      Thanks! Do love butternut squash soups too! But this one right here is even heartier 🙂

      Reply
  34. Meagan says

    October 26, 2015 at 10:36 pm

    This looks amazing! We love quinoa at my house and I’m really tried to eat healthier. I’ve been really bad lately so it’s time to get back on the wagon. I’ve been wanting some great soups for the cold weather so this one is going on my list!

    Reply
    • Vicky says

      October 26, 2015 at 11:37 pm

      Thanks! Quinoa is the best right?! Hope you enjoy this recipe — one of my favorites!

      Reply
  35. Kam Kay says

    October 26, 2015 at 10:57 pm

    I try to incorporate something healthy in at least one meal. Quinoa sounds like a great addition to this pumpkin soup. Thanks for sharing!

    Reply
    • Vicky says

      October 26, 2015 at 11:37 pm

      Quinoa is the perfect healthy incorporation into any meal! Though pretty much everything in this recipe is healthy!

      Reply
  36. Bird says

    October 30, 2015 at 8:35 am

    you’ve managed to make something healthy that looks DELICIOUS!! YUM!!

    Reply
    • Vicky says

      October 31, 2015 at 10:05 am

      Thanks!!

      Reply
  37. inga liljestrom says

    December 3, 2015 at 2:48 pm

    5 stars
    Wonderful soup! the coriander, avocado and lime juice made it all the more special!

    Reply
    • Vicky says

      December 6, 2015 at 10:16 am

      So glad you liked it!! : )))

      Reply
  38. Alex says

    May 9, 2016 at 9:10 am

    So I don’t really comment on blogs regularly but I believe in giving praise where praise is due. So I wanted to let you know that this recipe has now been a favourite in our home for over a year now. It was the first recipe my 4 year old claimed she loved after transitioning to a vegan only diet, and trust me she doesn’t claim to ‘love’ a lot of food unless we’re talking about cakes. Now she’s 6 and she still asks for this dish ALL the time. I promise that is no exaggeration. Anyway, long story short, this is an amazing recipe and thank you so much for sharing it on your site and helping families like mine create delicious and healthy meals that the whole family can enjoy 🙂

    Reply
    • Vicky says

      May 12, 2016 at 10:23 am

      I am so happy and flattered to hear this Alex! Thanks for taking the time to comment and let me know that your daughter loves this recipe! That simply makes my day : ))

      Reply
  39. Adam says

    May 25, 2016 at 9:11 am

    This soup looks and reads so delicious!!! Could another canned bean such as red kidney be successfully subbed for the black beans? Thank you!

    Reply
    • Vicky says

      May 29, 2016 at 8:04 am

      Yes you can definitely use kidney beans instead. Enjoy!

      Reply
  40. Letizia says

    August 17, 2016 at 2:10 pm

    Amazing recipe…..really easy too! Thank you for sharing! I crumbled some feta on top….delicious

    Reply
    • Vicky says

      September 6, 2016 at 8:04 pm

      Great idea! So glad you enjoyed this soup : ))

      Reply
  41. Michele says

    September 14, 2016 at 11:53 pm

    Each week when I read your blog, Im amazed at how easily I could learn to eat healthier… Vegan,, GF, but still so full of flavor! Thank you!

    Reply
    • Vicky says

      September 19, 2016 at 1:40 pm

      Aw thanks so much Michele!

      Reply
  42. kristi says

    September 27, 2016 at 10:44 am

    I just made the Quinoa Black Bean Pumpkin Soup last night as a prep for today’s lunch. But my hubby and I had samples and it was so delicious. Although, I thought I had black beans, but I did not and had to use kidney beans. Still awesome. I’m looking forward eating this soup in a couple of hours. And I’m not a huge soup fan either.

    Reply
    • Vicky says

      September 27, 2016 at 12:59 pm

      So glad you’re happy with the soup and thanks so much for commenting to let me know! Kidney beans sound like a perfect substitute so don’t worry about not having black beans to use!

      Reply
  43. Lindsay says

    October 17, 2016 at 2:36 am

    This soup is fantastic! What a delicious, healthy, filling meal for a cool autumn day….I already can’t wait to make it again. Thanks so much!

    Reply
    • Vicky says

      November 1, 2016 at 9:19 am

      Thanks! Definitely one of my favorite soup recipes!

      Reply
  44. Til2ly says

    November 4, 2016 at 3:36 pm

    I made this, following the recipe exactly, right down to the garnishes. It tasted delicious. My vegan, gluten-free daughter and omnivorous me will both be making this soup regularly. Thanks for a terrific recipe.

    Reply
    • Vicky says

      November 14, 2016 at 10:41 pm

      So happy to hear that!! I am so touched that you and your daughter both enjoyed the recipe! Thanks for taking the time to comment and let me know : ))

      Reply
  45. Lindsey says

    November 20, 2016 at 9:13 pm

    Oddly enough, I found this to be a bit bland. The pumpkin-bean-quinoa trifecta was quite nice, so I’ll bump up the spices next time.

    Reply
    • Vicky says

      November 22, 2016 at 10:48 am

      So sorry to hear that Lindsey! Feel free to add more spices if you want to give the dish even more flavor.

      Reply
  46. Kathryn says

    January 12, 2017 at 8:03 pm

    I just made the recipe with 2 kabocha and 1 can pumpkin. It’s delicious! I’m so happy to have found this. I doubled the recipe and I’m so glad I did, I also left a little skin on the kabocha for extra nutrients.

    Reply
    • Vicky says

      January 15, 2017 at 12:27 pm

      Yayyy! So happy you enjoyed this recipe! Will have to try this with kabocha squash next time!

      Reply
  47. Chelsea says

    February 3, 2017 at 4:49 pm

    Could you use canned pumpkin instead of cubed?

    Reply
    • Vicky says

      February 15, 2017 at 6:48 am

      Yes you could used canned pumpkin, though the texture and consistency of the soup will be a bit different.

      Reply
  48. Jacinta says

    August 12, 2017 at 10:06 am

    G’day from western australia. as i was procrastinating studying i googled “vegan soups and stews”. i found a website which linked me to this recipe and i HAD to rush to the 24 hour growers farmers market (yep my saturday nights are AWESOME! and yes we have a massive 24hr fresh produce warehouse in several locations where i am [perth]) hehe.
    i have adjusted it a little:
    – 2 stalks of celery
    – 1 carrot
    – 1 zucchini
    – 1/2 broccoli
    – power boiled black eyed beans with a powdered shitake “stock” i got from thailand
    – 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)
    – 2 fresh bay leaves dried over time (they just do not compare to the packaged ones)
    and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

    will let you know how it turns out! i love soups that do not have tomato in them because it’s too acidic for me (but okay in a pasta sauce go figure?) hope it was okay for me to go and add more items. love your work!

    thanks lovely xx

    Reply
    • Vicky says

      August 22, 2017 at 11:50 am

      Love the additions to my recipe! So happy to hear you enjoyed it! I would love to get my hands on that powdered shiitake stock from Thailand! YUM!

      Reply
  49. Linda says

    October 31, 2017 at 6:05 pm

    Thank you for this delicious recipe. I substituted Butternut squash. It was a hit.

    Reply
    • Vicky says

      November 1, 2017 at 5:04 am

      So happy to hear that Linda! Butternut squash is the perfect substitution!

      Reply
  50. April says

    November 19, 2017 at 10:22 pm

    “It’s very good!” was my husband’s unqualified comment–repeated as he dished up a second bowl. He usually says something along the lines of “Not bad”, or “That’s different” in response to any new recipe I try. This was truly a hit!

    I added the peanut butter and soy sauce that someone suggested, through in a can of yams just to use them up, and used the last jar of cooked/frozen pumpkin from Halloween ’16. Double bonus that’s it’s great even when you’re cleaning out the pantry/freezer!

    Reply
    • April says

      November 19, 2017 at 10:23 pm

      I meant threw, not through!

      Reply
    • Vicky says

      November 21, 2017 at 1:26 am

      Yay! SOO happy to hear that April! Thanks for taking the time to comment and let me know what you and your husband thought of the soup – that makes my day!

      Reply
  51. Ebony says

    August 22, 2018 at 7:12 am

    This is amazing! So glad I stumbled across this recipe. I left out the red chilli and roasted the pumpkin first. Thank you!

    Reply
    • Vicky says

      August 22, 2018 at 4:38 pm

      SO happy to hear you enjoyed the recipe Ebony! Thanks for taking the time to comment and let me know!

      Reply
  52. Jackie says

    October 6, 2018 at 6:08 pm

    Just starting to enjoy pumpkin soup and saw your recipe. Does the pumpkin come out smooth or does it need to be emulsified or .? Gonna try it soon.
    Thanks Jackie

    Reply
    • Vicky says

      October 16, 2018 at 4:36 pm

      In this soup the pumpkin is cubed, and the soup itself is more chunky than creamy with the black beans and quinoa, but you could puree part of the soup if you prefer a more pureed consistency.

      Reply
  53. Christine Scardina says

    February 4, 2019 at 10:33 am

    3 stars
    I made this soup yesterday and although I liked it, I feel like the texture is kind of one note… kind of mushy. Anything I can add to it for some texture?

    Reply
    • Vicky says

      February 4, 2019 at 12:01 pm

      If you want to add a bit of crunch you could add up crushed tortilla chips, or pan fried tortilla strips, as well as crushed nuts – cashews or peanuts would work here, or even breadcrumbs. Let me know what you think with some of those options added.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured and Popular

Quick Mexican Tuna Salad & Avocado Bowl Recipe {GF, DF}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Raw Vegan Collard Wraps Recipe

Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).
  • Dairy Free
    • Dairy Free Breakfast
    • Dairy Free Lunch
    • Dairy Free Dinner
    • Dairy Free Dessert
  • Gluten Free
    • Gluten Free Breakfast
    • Gluten Free Lunch
    • Gluten Free Dinner
    • Gluten Free Dessert
  • Recipe Index
    • Recipe Search
  • Vegan
    • Vegan Breakfast
    • Vegan Lunch
    • Vegan Dinner
    • Vegan Dessert
  • Vegetarian
    • Vegetarian Breakfast
    • Vegetarian Lunch
    • Vegetarian Dinner
    • Vegetarian Dessert
  • About Me
    • About Me
    • Contact
    • Press
    • Work With Me
  • Shop
  • Privacy Policy
  • 30 mins or less

Copyright © 2023

2123 shares
  • 325