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Pumpkin Black Bean Soup

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4 tablespoons olive or canola oil

½ cup chopped shallot or red onion

2 garlic cloves, minced

3 tablespoons ground cumin

1 teaspoon kosher salt

½ teaspoon ground pepper

1 teaspoon cinnamon

1 teaspoon allspice

3 cans black beans, drained and rinsed

1 (14½-ounce) can diced tomatoes

4 cups vegetable broth

1 (16-ounce) can pumpkin puree

3 tablespoons balsamic vinegar Baked pumpkin seeds, for garnish (optional)

 

Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot; cook on low to medium heat until onion and garlic begin to brown. Using a food processor, puree beans and tomatoes with ½ the vegetable broth; add the pumpkin, pureed beans, tomatoes and remaining broth to pot. Simmer, uncovered, until thick, 40 to 45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds (HomeMadeSimple.com 10/23/2013)

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