Nourishing Pumpkin Black Bean Soup
A delicious and nutritious soup made with black beans and pumpkin, perfect for cold days or a comforting meal.
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed 15 oz can
- 1 can pumpkin puree 15 oz can
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the cumin and chili powder, cooking for an additional minute.
- Add the black beans, pumpkin puree, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth. If it’s too thick, add more broth until desired consistency is reached.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro if desired.
Notes
Let it cool completely before transferring to an airtight container for storage. It can be kept in the refrigerator for up to 4-5 days and frozen for up to 3 months.