Black Bean Pumpkin Soup
From jo_jo_ba 10 years ago
- 1 1/2 hours to make
- Serves 6
You can't beat a hearty, sweet and spicy soup when it gets cold outside, and this puree of black beans, pumpkin, roasted tomatoes and onion is sure to warm your bones!
Ingredients
- 1 tbsp olive oil shopping list
- 1 large onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 2 cups (1 19-oz can) no-salt-added black beans, drained and rinsed shopping list
- 3 cups canned or cooked, mashed pumpkin shopping list
- 2 cups chopped tomatoes (either fresh or canned - I used home roasted) shopping list
- 3 cups low-sodium vegetable broth (GF if needed) shopping list
- 2 cups water shopping list
- ¼ tsp cumin shopping list
- ¼ tsp coriander shopping list
- ½ tsp chili powder shopping list
- ½ tsp ancho chili powder shopping list
- ½ tsp cinnamon shopping list
- ½ tbsp cocoa powder shopping list
How to make it
- Add oil to a large pot over medium heat.
- Add the onion and garlic and cook, stirring often, for 2-3 minutes until the onion begins to turn translucent.
- Add the beans, pumpkin, tomatoes, broth, spices and cocoa, stirring well.
- Bring to a simmer, cover and cook for 45 minutes, stirring occasionally.
- With an immersion blender (or working in batches in a food processor or standard blender), puree until smooth.
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The Rating
Reviewed by 1 people-
Nice flavor on a cool day.
See Soup Again Iii for more soup slurping.
11/21/13
pointsevenout
in Athens loved it
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