Pumpkin Black Bean Soup

By glomcrae

Ingredients

• 2 cans black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (16 oz) pumpkin puree
• 1/2 cup red onion, chopped
• 2 garlic cloves, minced
• 4 tablespoons olive oil
• 4 cups vegetable broth
• 1 tablespoon ground cumin
• 1 teaspoon each kosher salt, cinnamon, allspice
• 1/2 teaspoon ground pepper
• 3 tablespoons balsamic vinegar
• Baked pumpkin seeds, for garnish

Details

Servings 5

Preparation

Step 1

Place oil, red onion, garlic and seasonings into a large pot.

Cook on low-medium heat until red onion and garlic brown.

Puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and rest of broth to your pot.

Simmer uncovered, until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds.