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3.86 from 55 votes
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
  • 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
  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.