Pumpkin Black Bean Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 3 (15-ounce) cans black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can pumpkin
  • 1-1/2 teaspoons cumin
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • Spicy pumpkin seeds

  1. Heat olive oil in large saucepan over medium heat, and add onions. Cook until soft and translucent. 
  2. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn't burn. 
  3. Add broth, 2 cups of the black beans, pumpkin, cumin, salt, and pepper. 
  4. Put tomatoes and remaining black beans into a food processor or blender until smooth. 
  5. Add to soup mixture, and heat to boiling. Reduce heat, and simmer 30  minutes. 
  6. Sprinkle spice pumpkin seeds on top of each serving.


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