Share some hearty Pumpkin Black Bean Soup – a personal favorite which is also easy to make!
Pumpkin Black Bean Soup
This Pumpkin Black Bean Soup is a personal favorite because it’s tasty, healthy and easy to make. Other than dicing and sauteing a little onion, all you have to do is open up a few cans. After a quick whirl in the food processor (before the ingredients are hot, which is much more convenient) you add the broth and seasonings. Simmer 20 minutes and you’re done. Seriously, it’s that easy! Typically I make the puree fairly smooth. This time, I left it a little more chunky so the ingredients would show up better in the photo. But whether it’s smooth or a little chunky it tastes great. So process until you have the texture your prefer.
You might be a little skeptical of a soup which calls for nutmeg, cinnamon and allspice. But these are 3 classic spices which pair perfectly with pumpkin. Also, don’t be fooled by the sugar. The vinegar counter balances the sugar and the end result is a savory soup, with a great flavor combination. Trust me, it just works.
A Few Details
I used Hunt’s Fire Roasted Diced Tomatoes, my go-to for canned tomatoes. Feel free to use whatever diced tomatoes (with or without additional seasonings) that you prefer. Soup recipes are much like salads recipes – very tweakable! The original recipe calls for serving the soup with a generous drizzle of cream. I have served it this way, but felt it really wasn’t necessary because it’s already so flavorful. It does make a nice presentation though. Drizzle or not, I am sure you will enjoy this hearty and delicious soup.
Pumpkin Black Bean Soup
Ingredients
- 2 15 oz cans black beans, rinsed and drained
- 1 15 oz can diced tomatoes (I used Hunt’s Fire Roasted)
- 2 tbsp butter
- 1 medium onion chopped
- Kosher salt & pepper to taste
- 2 cloves minced garlic
- 3 c. chicken broth
- 1 15 oz can pumpkin puree
- 2 tbsp. apple cider vinegar
- 2 tbsp. sugar
- 1/2 tsp nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. allspice
- whipping cream for drizzling optional
Instructions
- Pour the drained rinsed black beans and the tomatoes (with the tomato juice) into a food processor or blender and puree until smooth. Set aside.
- Melt butter in a soup pot. And onion, season with salt and pepper and saute until soft (I like to cover the pot, which helps to speed the process.) Add garlic and continue to saute for 1 minute.
- Stir in the bean/tomato puree and remaining ingredients. Mix until well blended and simmer for 20 minutes. If the soup seems too thick you can add additional broth. Serve with a drizzle of cream, if preferred. Enjoy!
This looks interesting, the photo turned out great!!!!