Black Bean Pumpkin Soup recipe
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Ingredients
- ¼ cup olive oil ⅓ cup chopped red onion 2 cloves garlic, minced 1 tablespoon ground cumin 1 teaspoon kosher salt 1 teaspoon ground cinnamon ½ teaspoon ground black pepper 1 pinch ground allspice 4 cups vegetable broth, divided 2 (15 ounce) cans black beans, rinsed and drained 1 (14.5 ounce) can diced tomatoes 1 (16 ounce) can pumpkin puree 3 tablespoons balsamic vinegar, or more to taste
Nutrition Info
- 425.8 caloriescarbohydrate: 57.7 gcholesterol: : -fat: 15.3 gfiber: 20.7 gprotein: 16.5 gsaturatedFat: 2.2 gservingSize: -sodium: 2196 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Black Bean Pumpkin Soup
Directions
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Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat, cook and stir until onion and garlic are browned, about 5 minutes.
Combine 2 cups vegetable broth, black beans, and tomatoes in a blender, puree until smooth.
Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.