Vegan Black Bean Pumpkin Soup with Quinoa
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
1 avocado, cubed
handful cilantro, diced
1 lime, cut into wedges
Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
Add pumpkin and spices and cook for a couple minutes.
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.
Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
Served garnished with cilantro, avocado and lime juice.
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