Pumpkin Black Bean Soup

pumpkin-bb-soup My wife found this yummy autumn soup recipe in some magazine last week. Over the weekend we made this soup along with Lentil and Sausage Soup (which was equally as good). Guess we were feeling a bit chilly and needed to warm up with some comfort soup.

You can find the original recipe over on HomeMadeSimple.com, where you’ll be able to find additional recipes and home tips!

Serves: 6-8
Prep time: 60 minutes
Cook time: 45 minutes

INGREDIENTS
3 cans (43.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)

INSTRUCTIONS

Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.
Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.
Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.

Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.

Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.