We’ve had several weeks of chilly weather, and I’ve been making more soup! This time I decided to try Pumpkin Black Bean Soup. I adapted my recipe from one I found at Taste of Home. It’s a savory-flavored soup that tastes a little like chili. So if you like chili and black bean soup, I’m sure you’ll like this! In addition to the pumpkin puree, which gives the soup a nice creamy consistency even though you don’t really taste the pumpkin much, other healthy ingredients include diced tomatoes, onions, and garlic.
PUMPKIN BLACK BEAN SOUP by NancyCreative, adapted from Taste of Home
Makes about 8 servings (2 quarts)
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 2 medium onions, finely chopped
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3 cups (24 ounces) vegetable broth
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 2 Tablespoons apple cider vinegar (I used Bragg’s)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- Optional: dash of salt and pepper, to taste
- For garnish: 1/2 cup plain Greek yogurt (or sour cream) and 1/2 cup thinly sliced green onions
Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
In a large pot or Dutch oven, saute onions in oil until tender. Add garlic and saute 1 minute longer. Stir in the broth, pumpkin, vinegar, and bean mixture, blending well. Add cumin, chili powder, cinnamon, and, if desired, salt and pepper to taste.
Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Ladle into soup bowls and garnish each serving with plain Greek yogurt and sliced green onions. Each 1 cup serving is about 240 calories.
I never seem to get tired of making and eating soup, and it’s fun to try different recipes! Have you made any soups using pumpkin as an ingredient?