This Vegan Pumpkin Black Bean Soup is oil- free, hearty and creamy. It's easy to throw together using mostly canned ingredients. Enjoy on a cool, crisp, fall morning.
Add 1/2 cup vegetable broth to pan along with diced onion and sauté until very tender - about 10 minutes. Watch your pan though so that it doesn't dry up and burn. Add more broth if necessary. Make sure your onions are as fully softened before adding the rest of the ingredients as there is not much simmer time.
Add seasonings in, stirring coat the onions and slightly toast the seasonings.
Add in solid pumpkin (NOT pumpkin pie mix), undrained black bean chili beans, coconut milk, and undrained diced tomatoes.
Add up to1/2 cup or so of broth to get the best consistency.
Stir together and heat through till barely brought to a boil and heated through.
Top with pepitas, and chopped chives. Serve warm.