Pumpkin Black Bean Soup

Here comes Fall! Enjoy this seasonal soup alongside a crispy sourdough toast and a leafy green salad. Perfect to bring to a Halloween party, Thanksgiving potluck, or to enjoy in the breakroom at your office!

Yields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 17 cans organic black beans; drained and rinsed
 16 can diced organic tomatoes
 3 cups low sodium broth of your choice
 1 cup onion; chopped
 3 garlic cloves; minced
 2 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp black pepper
 ¼ tsp ground chipotle pepper (adjust amount to heat preference)
 Kosher salt to taste
 16 can pure pumpkin puree (not pie mix)

1

Puree beans and tomatoes with half of the broth in a large capacity blender. If you have a smaller capacity blender, you may need to do it in two batches.

2

In a large saucepan, heat olive oil over medium-low heat. Add onion, cook until soft and fragrant, about 3-5 minutes. Add garlic and cook for 1 minute more.

3

Add spices, stir and cook for a minute or two until they bloom and you can smell them.

4

Stir in black bean & tomato puree, pumpkin, and the remainder of the broth. Simmer uncovered until blended and thickened, about 15 - 20 minutes. Stir in vinegar and serve. For an extra smooth soup, return to blender and give it another whirl!

5

Top with garnishes of your choice: grated jack or cheddar cheese, crumbled queso fresco, diced fresh tomato, sliced green onions or chives, low fat sour cream, diced avocado, croutons, chopped cilantro, roasted pumpkin seeds... the options are endless!

Enjoy!

Ingredients

 17 cans organic black beans; drained and rinsed
 16 can diced organic tomatoes
 3 cups low sodium broth of your choice
 1 cup onion; chopped
 3 garlic cloves; minced
 2 tsp ground cumin
 1 tsp smoked paprika
 ½ tsp black pepper
 ¼ tsp ground chipotle pepper (adjust amount to heat preference)
 Kosher salt to taste
 16 can pure pumpkin puree (not pie mix)

Directions

1

Puree beans and tomatoes with half of the broth in a large capacity blender. If you have a smaller capacity blender, you may need to do it in two batches.

2

In a large saucepan, heat olive oil over medium-low heat. Add onion, cook until soft and fragrant, about 3-5 minutes. Add garlic and cook for 1 minute more.

3

Add spices, stir and cook for a minute or two until they bloom and you can smell them.

4

Stir in black bean & tomato puree, pumpkin, and the remainder of the broth. Simmer uncovered until blended and thickened, about 15 - 20 minutes. Stir in vinegar and serve. For an extra smooth soup, return to blender and give it another whirl!

5

Top with garnishes of your choice: grated jack or cheddar cheese, crumbled queso fresco, diced fresh tomato, sliced green onions or chives, low fat sour cream, diced avocado, croutons, chopped cilantro, roasted pumpkin seeds... the options are endless!

Enjoy!

Pumpkin Black Bean Soup

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