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

  • 1 (398 ml) can
    black beans
  • 1420 ml
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 1 (398 ml) can
    coconut milk
  • 2 (398 ml) cans
    diced tomatoes
  • 4 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 2
    jalapeño peppers
  • 1 bunch
    kale
  • 2
    limes
  • 2 (398 ml) cans
    pure pumpkin purée
  • 0.45 kg
    sweet potato
  • 2 medium
    yellow onions
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 (2 ½ cm) pieces ginger root
    2 jalapeño peppers
    0.45 kg sweet potato
    1 bunch kale
    1 small bunch cilantro
    2 limes
  • 2
    Peel and mince ginger and garlic. Peel and small dice onions.
    4 cloves garlic
    2 medium yellow onions
  • 3
    Quarter the jalapeño peppers lengthwise; seed and remove ribs of the jalapeños 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.
    2 tbsp extra virgin olive oil
  • 6
    Add ginger, garlic, onion, and jalapeño to the pot; cook, stirring occasionally, 4-5 minutes.
  • 7
    Meanwhile, peel and dice sweet potatoes into ½-inch pieces.
  • 8
    Drain and rinse beans.
    1 (398 ml) can black beans
  • 9
    Add sweet potato, beans, broth, tomatoes with their juices, pumpkin, coconut milk, and spices to the pot. Stir to combine.
    1420 ml chicken or vegetable broth
    2 (398 ml) cans diced tomatoes
    2 (398 ml) cans pure pumpkin purée
    1 (398 ml) can coconut milk
    2 tsp salt
    2 tsp chili powder
    1 tsp cumin
  • 10
    Bring to a boil over high heat, reduce heat to medium-low, and simmer until vegetables are tender, 15-20 min 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 limes into the pot and stir to combine.
  • 14
    Divide the soup between bowls and top with cilantro. Enjoy!