Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.


Ingredients

• 3 sweet peppers, chopped
• 2 cups kale, chopped
• 2 tablespoons walnut oil (sesame oil will work too)
• 1 15 ounce can pumpkin puree
• 1 15 ounce can black beans, rinsed and drained
• 1 13.5 ounce can of full fat coconut milk
• 2 cups veggie broth
• 2 tablespoons ground ginger
• 1 teaspoon ground cardamom
• 1-2 tablepoon smoked pepper hot sauce
• 2 tablespoons brown sugar
• toasted pumpkin seeds, optional

Cooking Directions

1. Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
2. Cook on high heat for 30 minutes.
3. Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
4. Serve with crusty bread and top the soup with some toasted pumpkin seeds!