Black Bean & Pumpkin Soup

By ChrisP

Ingredients

• 1/4 cup coconut oil or olive oil
• 3/4 cup chopped sweet onion
• 3 cloves garlic, minced
• 1 1/2 tablespoons ground cumin
• 2 – 19 ounce cans of black beans, rinsed and drained
• 1 cup canned tomatoes, chopped
• 4 cups vegetable broth
• 14 ounces of pumpkin puree
• pinch of ground cinnamon
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

. In a heavy pot melt coconut oil and cook onion and garlic until soft.
2. Add cumin and stir to combine.
3. Stir in black beans and tomatoes.
4. Stir in broth and pumpkin puree until combined.
5. Simmer, uncovered, stirring occasionally for 30 minutes.
6. Taste and season with cinnamon, sea salt and black pepper.
7. Puree in a blender (or with an immersion blender) until soup reaches desired consistency.
8. Serve.