As the crisp fall breeze settles in, it’s the perfect time to cozy up with a bowl of warm, nutrient-packed pumpkin black bean soup. Imagine the rich flavors of beta-carotene-packed pumpkin blending harmoniously with protein-rich black beans, all brought together with the creamy goodness of coconut milk.
Whether you bake your own pumpkin or opt for the convenience of canned pumpkin puree, this soup is a delightful fusion of comforting ingredients that will surely warm your soul. And here’s a little secret – I’ve discovered a clever way to package this delicious soup in jars, making it a thoughtful and convenient gift for your loved ones. I just purchase the broth in jars and recycle them filled with soup!
Don’t miss out on this autumn delight! Whip up a batch of this delectable pumpkin black bean soup and indulge in its heartwarming flavors.
Black Bean and Pumpkin Soup
Ingredients
- 3 tbsp evoo
- 2 onions medium, finely chopped
- 8 cups vegetable stock
- 2 cans diced tomatoes
- 3 cans black beans drained
- 2 cans (15 oz) pumpkin puree drained
- 1 cup half and half (or whole milk, or cream)
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 3 tsp ground cumin
- 1 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Add evoo to a soup pot and heat over medium heat. When oil is hot, add onion and saute for about 5 minutes.
- Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil.
- Reduce heat to medium low and stir in half and half, coconut milk, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve in bowls garnished with chives, pumpkin seeds, and/or cilantro.