Black-Bean and Pumpkin Soup

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Black-Bean and Pumpkin Soup

Black-Bean and Pumpkin Soup

A fulfilling vegetarian recipe high in iron
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Paleo, Vegan, Vegetarian
Servings 4 serves
Calories 318 kcal


  • Large pot


  • 1 tbsp coconut oil
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 red chili diced – optional
  • 3 cups pumpkin diced
  • 1 tsp cumin powder
  • ½ tsp dried oregano
  • ½ tsp chili flakes
  • ½ cup quinoa
  • 1 tin black beans rinsed and drained
  • 5 cups bone broth
  • 2 bay leaves
  • Coriander leaves chopped for garnish
  • 1/2 avocado cubed for garnish


  • Heat some coconut oil in a large pot, sauté off the onion, garlic, chili, and cook till aromatic. Add the pumpkin and the rest of the spices, mix for 2-3 minutes.
  • Add 2 cups of the bone broth and quinoa. Bring to the boil for 5 minutes then add the remaining bone broth.
  • Add bay leaves and beans and simmer. Cook for 20-30 minutes.
  • Garnish with cubed avocado and coriander.


Calories: 318kcalCarbohydrates: 41gProtein: 21gFat: 9gSaturated Fat: 4gSodium: 124mgPotassium: 860mgFiber: 10gSugar: 4gVitamin A: 7624IUVitamin C: 30mgCalcium: 66mgIron: 4mg
Keyword detox, Vegetarian, week 1
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