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Quinoa Black Bean Pumpkin Soup {Gluten-Free, Vegan}

Vicky Berman
  • 35 minutes
  • Serves 4

INGREDIENTS

1 tbsp

olive oil

1

onion (diced)

5 cloves

garlic (diced)

1

red chili pepper (diced)

3 cups

cubes pumpkin

1 tsp

ground cumin

1/2 tsp

dried oregano

1/2 tsp

crushed red pepper flakes

1/2 cup

quinoa

20 oz

can black beans (rinsed and drained)

5 cups

vegetable broth

2

bay leaves

For garnish:

1

avocado (cubed)

cilantro (diced)

1

lime (cut into wedges)