Black Bean Pumpkin Soup
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Servings: 6 servings
Calories: 176kcal
- 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
- 1-15 oz. 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
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).
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.
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!
Serving: 1.25cups | Calories: 176kcal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 681mg | Potassium: 474mg | Fiber: 9g | Sugar: 5g | Vitamin A: 11557IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 4mg