Black Bean + Pumpkin Soup Recipe

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Scroll down to see the step-by-step video.

Happy Halloween my friends!


In  my humble opinion, soups, chilis and stews are the PERFECT meal to serve on Halloween.  They’re warm, comforting, delicious, and easy to serve to a crowd (which we always tend to have on Halloween).

This Black Bean and Pumpkin Soup has a nice, thick, hearty, chili-like texture that promises to satisfy both veggie and meat eaters alike, so it does tend to be a crowd pleaser.

I topped this soup with some popcorn for a fun and festive twist but it’s also delicious with more traditional chili toppings (think cheese, jalapeno, avocado, diced onion, etc…).  As a matter of fact, my personal way to serve this to a crowd is to set up a chili bar.

What I do is leave the pot simmering over a super low heat on the stove and then I set up all of our favorite chili toppings along with some spoons and bowl on the counter near by.  Then everyone has the option to eat exactly what they want, exactly when they want, exactly how they want!

…..and, I get the pleasure of cooking for everyone without having to serve everyone all night.  It’s a total win-win.

So I hope you get to give this one a try and please let me know what you think!!  Happy Halloween my friends!!

Black Bean Pumpkin Soup

Yield: Serves 4-6

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

  • 1 tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 3 fat garlic cloves, minced
  • 1 tbsp. ground cumin
  • 1 cup fire-roasted, diced tomatoes
  • 1-15oz. cans of black beans, rinsed and drained
  • 1-15 oz. cans of pumpkin puree
  • 32 oz. veggie broth
  • Salt and pepper to taste
  • Juice of one lime

Directions:

  1. Heat olive oil in a 5qt pot over medium high heat.  Stir in onions, garlic, and cumin and some salt and pepper.  Cook for 5 minutes until the onions are tender (but not brown).
  2. Add tomatoes, black beans, pumpkin puree, and veggie broth, turn up the heat, and bring everything to a boil.  Reduce down to a simmer and cook for 20 minutes or until the soup has thickened up a bit.
  3. Stir in the lime juice and season with salt and pepper.  Shut off heat and allow soup to cool down a bit.  Once cooled transfer, in batches, to your blender and blend until beans and tomatoes are broken down.  The soup will not be smooth and creamy, you are looking for more of a ‘thick-chili’ consistency.  Enjoy!

Note: If blending soup while still warm, fill the blender no more then 1/3 of the way up and leave the lid on loosely so hot air can escape.

Nutrients per 1+1/4 cup of soup: Calories: 260; Total Fat: 3.9 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Carbohydrate: 47 g; Dietary Fiber: 11.9 g; Sugars: 15.1 g; Protein: 11.3 g