Black Bean and Pumpkin Soup

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13 Servings
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Black Bean and Pumpkin Soup Ingredients

3 can (16 oz) Black beans rinsed and drained	1 teaspoon Black pepper freshly ground
1 can (16 oz) Tomatoes chopped, drained	4 teaspoons Ground cumin
1 tablespoon butter	4 cups chicken or vegetable broth
2 medium onions chopped into dice	1 can (16 oz) Pumpkin pur?e (not pumpkin pie mix)
3 cloves garlic minced	1 teaspoon Salt to taste

Instructions for Black Bean and Pumpkin Soup

In a blender or food processor, pur?e beans and tomatoes together, in several batches if needed. In a large stockpot, melt butter on medium heat. Add onions, garlic, salt, pepper and cumin. Cook 6 minutes, or until the onions are soft and caramelized. Stir in beans and tomato pur?e. Add broth and pumpkin. Mix well. Simmer for 30 minutes.

Main Ingredient: BeansCuisine: American

Ingredient Insight - look inside this recipe

Black Beans

Black pepper

Butter

Chicken

Cumin

Garlic

Onion

Pumpkin

Salt

Tomatoes

Winter Soup Beans American

for flavor and categorization

ChowHound47

This recipe, adapted from "Three Rivers Renaissance Cookbook IV," combines the heartiness of black beans and the rich nutrition of pumpkin, which is high in calcium, vitamin A and potassium. Serve it with a dollop of sour cream or a dusting of grated Manchego or Asiago cheese, along with hot corn bread and a green salad. The puree of beans and tomato is very thick. I added a cup of hot water near the end of cooking and was a great consistency. [I posted this recipe.]
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