Stop rolling your eyes. No, I’m not done with pumpkin yet.
I was thinking about a dish that I could make just from my stocked pantry to add to our meal plan and after doing a quick evaluation, black bean soup seemed to be a quick, easy, and yummy thing I could just throw together.
And then I was preemptively adding it to my calorie counter and while browsing recipes to find one most similar to mine, I stumbled across a pumpkin black bean soup and I just had to have it. So have it, I did!
2 cans black beans, drained and rinsed
1 can (14.5-oz) diced tomatoes
2 cups pumpkin puree
1/2 an onion chopped
4 garlic cloves, minced
4 Tbls olive oil
4 cups vegetable broth
1 Tbls ground cumin
1 tsp salt
1 tsp cinnamon
1 tsp all spice
1/2 tsp. ground pepper
3 Tbls balsamic vinegar
Place oil, red onion, garlic and seasonings into a large pot.
Cook on low-medium heat until red onion and garlic brown.
Add the beans, broth, pumpkin and spices. Using an immersion blender, blend until desired consistency is reached. (I like mine a little chunky still.)
Simmer uncovered until thick, about 20 minutes. Before serving, stir in balsamic vinegar.
Adding the pumpkin to the mix was a really great twist to my usual black bean soup. And another hidden vegetable never hurt anyone! I actually really liked how “creamy” it made the soup.
The balsamic vinegar at the end is what makes this a really bomb soup.
I topped our bowls with a little bit extra balsamic reduction for an added zing and a bit of garnish.
Super tasty – Scouts honor!
Psst! Need an immersion blender? Win one by commenting on this <—- post!