Spicy Vegan Pumpkin Soup with black beans takes a seasonal soup over the top. Lots of texture and taste with ingredients layered one after the other for a flavor complexity that you’ll want year after year.
When it comes to things that are scary I think spiders and their webs are up there on everyone’s list. When it comes to hearty soups that go along with fall then it’s pumpkin soup.
Add a few special ingredients including black beans and you have a meal. Now, combine spider webs and this Spicy Pumpkin Black Bean Soup and you have the ultimate winner.
Isn’t Halloween the best! You have a chance to put your thinking cap on and go crazy creative. Whether you have kids or not it is such a fun time.
You’d never catch me at one of those Halloween nights over at Knott’s Berry Farm. I mean … SCREAM!
It is going to be a little nerve-wracking this year because we are camping in the woods in the beautiful Berkshires of Massachusetts. The trees are turning and the leaves are falling.
We watch ‘The Walking Dead’ and I am just wondering how scary it is going to get around here. I made some fun Halloween Bark for all of the kids and I sure hope there are just kids and no scary adults.
There are so many plant-based treats that you can make for the masses to help celebrate Halloween and the meals are endless to carry on through the fall.
Here’s a pic of a very delicious and Halloween inspired copycat candy. Almond Joy Candy Bars!
Vegan Pumpkin Soup is a great one to make as a yearly tradition. It’s not the ‘same old same old’ but a spiced up mixture that will have you coming back for more.
Just imagine dipping your spoon into a spicy combo of creamy pumpkin and black bean soup. It’s so good!
How Do You Make a Soup Spider Web?
Use a thicker consistency of an ingredient that would go with the flavors of the soup such as dairy-free yogurt or sour cream.
Add a little dairy-free milk, if necessary, until it is thick enough to lay on top of the soup. You won’t need much.
Place in small zip-top plastic bag and cut a small corner from bag.
Pipe onto the soup in a coil shape. Run a toothpick through the coil from the center of the bowl out to the edge several times to form a spiderweb.
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Spicy Black Bean Pumpkin Soup
- 2 tablespoon extra-virgin olive oil
- 1/2 cup onion - white, finely chopped
- 1/4 cup shallot - minced
- 3 cups vegetable broth, 24 ounces
- 14 ounces diced tomatoes - canned
- 15 ounces black beans - can drained
- 30 ounces pumpkin puree - two 15 ounce cans
- 1 cup dairy-free milk, I used Silk's Soymilk
- 1/4 cup dry white wine such as Chardonnay
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1/2 tsp ground black pepper
- dairy-free yogurt or sour cream if making the spiderweb
- Heat oil in a large skillet to medium high heat.
- Add the onion and sauté for 5 minutes.
- Add the shallot and sauté 5 more minutes.
- Add broth, tomatoes, beans and pumpkin puree.
- Bring to a boil.
- Reduce heat to medium low and add the remaining ingredients.
- Cook for 20 minutes or until the thickness you desire.
Let cool to room temperature. Package in rigid sided containers as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove your vegan pumpkin soup from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. The night of serving – Put all in a large saucepan and heat through. Ready to serve.
Vegan Pumpkin Soup makes Halloween more FUN!
Another soup I made using a dairy-free milk base is a recipe that would be great any time of the year. It is Broccoli Potato Soup and fills you up as much as it warms you up.