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Pumpkin-Black Bean Soup with Sweet Potatoes & Tender Kale.

  • ½ (15 oz) can
    black beans
  • 24 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • ½ (13.5 fl oz) can
    coconut milk
  • 1 (14.5 oz) can
    diced tomatoes
  • 2 cloves
    garlic
  • 1 (1 inch) piece
    ginger root
  • 1
    jalapeño pepper
  • ½ bunch
    kale
  • 1
    lime
  • 1 (15 oz) can
    pure pumpkin purée
  • ½ lb
    sweet potato
  • 1 medium
    yellow onion
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 (1 inch) piece ginger root
    1 jalapeño pepper
    ½ lb sweet potato
    ½ bunch kale
    ½ small bunch cilantro
    1 lime
  • 2
    Peel and mince ginger and garlic. Peel and small dice onion.
    2 cloves garlic
    1 medium yellow onion
  • 3
    Quarter jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
  • 4
    Heat a large pot over medium heat.
  • 5
    Once the pot is hot, add the oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 6
    Add ginger, garlic, onion, and jalapeño to the pot; cook, stirring occasionally, 3-4 minutes.
  • 7
    Meanwhile, peel and dice sweet potato into ½-inch pieces.
  • 8
    Drain and rinse beans.
    ½ (15 oz) can black beans
  • 9
    Add sweet potato, beans, broth, tomatoes with their juices, pumpkin, coconut milk, and spices to the pot. Stir to combine.
    24 fl oz (3 cups) chicken or vegetable broth
    1 (14.5 oz) can diced tomatoes
    1 (15 oz) can pure pumpkin purée
    ½ (13.5 fl oz) can coconut milk
    1 tsp salt
    1 tsp chili powder
    ½ tsp cumin
  • 10
    Bring to a boil over high heat, reduce heat to medium-low, and simmer until vegetables are tender, 15-20 minutes.
  • 11
    Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Set aside.
  • 12
    Fold kale leaves in half lengthwise and slice off stems. Chop or tear leaves into bite-sized pieces and add to pot during the last 5 minutes of cook time.
  • 13
    Juice lime into the pot and stir to combine.
  • 14
    Divide the soup between bowls and top with cilantro. Enjoy!