Saturday, September 12, 2020



It's such a healthy recipe, packed with bean protein and vital pumpkin vitamins. The dollop of light sour cream adds a satisfying touch and eliminates the need for any kind of fattening garnish.


  • 1 tbsp. lime juice
  • 4 cups of vegetable broth
  • 1 teaspoon chipotle powder
  • 1 red pepper, diced
  • 1 tbsp. Maple syrup
  • 1 to 14 oz. can pumpkin puree
  • 1/2 teaspoon cinnamon
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • salt and pepper to taste
  • 1 to 14 oz. can coconut milk
  • 2 tbsp. olive oil
  • 1 red onion, diced
  • 2 to 14 ounces cans of black beans, drained and rinsed

Optional fittings

  • avocado slices
  • hot sauce of your choice
  • coriander
  • extra coconut milk or coconut cream
  • pumpkin seeds
  • Green onions


First, coat the bottom of a large saucepan with oil and place over medium heat. When the oil is hot, add the onion and bell pepper. Sauté until softened, 5 minutes. Add the garlic and cook for 1 minute more.

Then, add the broth, pumpkin, beans, chipotle powder, cumin and cinnamon. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.

Blend half the mixture, either using an immersion blender or transferring to a food processor or blender, working in batches if necessary. Return to the pot and place over medium heat.

Stir in the coconut milk, lime juice, maple syrup, salt and pepper. Cook until heated through. Test the taste and adjust the seasonings as needed.

Pour into bowls and garnish with any toppings of your choice. To serve. Happy Cooking Time.

Recipe Notes

The chipotle pepper adds a little heat. If you are not into that, try cutting it with smoked paprika.