Mealime recipe · lives on in MealPot
Pumpkin-Black Bean Soup with Sweet Potatoes & Tender Kale
- 30 min
- 2–6 servings
- 676 kcal / serving
- ★ 4.2 on Mealime
A hearty soup that blends pumpkin, beans, and tender greens in a creamy coconut-tomato broth. It comes together quickly for a weeknight supper with comforting textures and warming spices.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (15 oz) canblack beans
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1jalapeño pepper
- ½ bunchkale
- 1lime
- 1 (15 oz) canpure pumpkin purée
- ½ lbsweet potato
- 1 mediumyellow onion
- jalapeño peppers
- limes
- yellow onions
- sweet potatoes
From the pantry: chili powder, cumin, ground, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · large pot · measuring cups · measuring spoons · stirring spoon · vegetable peeler
Directions
- Rinse the fresh produce and prepare it for cooking.
- Mince the ginger and garlic; finely dice the onion.
- Chop the jalapeño, removing seeds if you prefer less heat. Set aside.
- Warm a large pot over medium heat and add a little oil to coat the bottom.
- Add the ginger, garlic, onion, and jalapeño; sauté until the aromatics soften, about 3 to 4 minutes.
- Dice the sweet potato into about 1/2-inch pieces, and drain and rinse the black beans.
- Add the sweet potato, beans, broth, diced tomatoes with their juices, pumpkin purée, and coconut milk to the pot; stir to combine.
- Bring the mixture to a boil, reduce to a simmer, and cook until the sweet potato is tender, about 15 to 20 minutes.
- Stems from the cilantro, mince the leaves, and set aside.
- Roughly chop the kale and stir it into the soup during the last 5 minutes of cooking.
- Finish with a squeeze of lime and give the pot a final stir before serving, garnishing with cilantro.
Two tips
- Make-ahead: prep the cilantro and kale in advance and refrigerate until ready to use.
- Serve with a squeeze of lime and extra chopped jalapeño on the side for added brightness or heat.
Nutrition per serving
- Calories
- 676 kcal
- Protein
- 23 g
- Carbs
- 89 g
- Fat
- 31 g
- Fiber
- 24 g
- Sodium
- 499 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.