Pumpkin Black Bean Soup
This easy and healthy Pumpkin Black Bean Soup recipe is taken up a level with pumpkin puree and warm spices, then drizzled with a touch of heavy cream. It's so simple and flavorful, ready in under 30 minutes for a quick, cozy meal.
Servings: 6
Ingredients
- 2 cans black beans 15 oz. each, rinsed and drained
- 1 can can diced tomatoes 15 oz.
- ¼ cup unsalted butter
- 1 medium sweet onion diced
- 4 cloves garlic minced
- 3 cups low-sodium vegetable broth chicken broth also works
- 1 can pumpkin puree 15 oz., not pumpkin pie filling
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
- ½ tsp nutmeg
- ½ tsp cinnamon
- ¼ tsp allspice
- heavy cream for serving
Instructions
- Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened, about 3 minutes.
- Stir in the bean puree and the remaining ingredients (except the cream.) Mix until well blended, then simmer for about 12 minutes until thickened.
- Ladle into bowls and serve with a generous drizzle of heavy cream.
Nutrition
Calories: 276kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 655mg | Potassium: 792mg | Fiber: 14g | Sugar: 11g | Vitamin A: 11357IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 5mg