Black Bean and Pumpkin Soup
This soup is full of flavor and perfect for a chilly fall or winter day!
Servings: 6
Equipment
Ingredients
- 2 (15 ½-ounce) cans black beans, drained and rinsed
- 1 yellow onion diced
- 1 garlic clove minced
- 2 tablespoons Safflower oil or other neutral oil
- 1 (15 ½-ounce) can petite diced tomatoes
- 1 tablespoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups chicken stock, Homemade or store-bought
- 1 cup canned (not the pie mix) or Homemade pumpkin purée
- 1 tablespoon red wine vinegar
Accompaniments
- Crème fraîche, Homemade or store-bought
- Pomegranate arils
Instructions
- In a large stock pot over high heat sauté the onion in the oil, stirring frequently until the onion begins to soften, 5-10 minutes. Add the garlic and sauté for another 2 minutes. Lower the heat and continue to sauté until the onion is tender and translucent, about 5-10 minutes.
- Add the tomatoes, cumin, cinnamon, ginger, salt and pepper to the soup pot, and sauté for 5 minutes. Pour in the stock, pumpkin purée and beans. Bring the soup to a boil. Lower the heat and simmer for about 15 minutes allowing the flavors to meld.
- Remove the soup from the heat to purée. (Puréeing makes it a thick, smooth, more cohesive soup, but you still want the texture of the black beans, so don't purée all of it. You can either use an immersion blender right in the pot or wait to the soup cools and scoop out one-third of it and pour it into a food processor or high-speed blender.) Return the processed soup to the pot and stir until blended. Add the vinegar and stir. Serve while warm. Enjoy!
Notes
- Puréeing the soup makes it thick, smooth, and more cohesive, but you still want to retain the texture of the black beans, so don't purée all of it. You can either use an immersion blender right in the pot or wait for the soup to cool and scoop out one-third of it and pour it into a food processor or blender.
- The soup can be stored in an airtight container for up to 3 days.
- The soup can be frozen in a freezer-safe container for up to 3 months.
Nutrition
Calories: 222kcal | Carbohydrates: 29g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 1038mg | Potassium: 692mg | Fiber: 7g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 4mg
