Creamy Pumpkin and Black Bean Soup
This comforting soup blends earthy black beans with sweet pumpkin for a nutritious and satisfying meal.
dailyrecipesbook.comThere is something so cozy about a warm bowl of soup when the weather turns chilly. This recipe pairs the natural sweetness of pumpkin puree with the hearty texture of black beans to create a flavor combination that feels both healthy and filling.
Most people love this dish because it comes together so quickly on a busy weeknight. If you like a little extra texture, try topping your bowl with some crunchy toasted pumpkin seeds or a spoonful of cool sour cream just before you dig in.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 can (15 ounces) pumpkin puree
- 2 cans (15 ounces each) black beans, rinsed and drained
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the onion and cook until it is soft and translucent, about five minutes.
- 3
Stir in the garlic and cook for another minute until it is fragrant.
- 4
Pour in the pumpkin puree, black beans, vegetable broth, cumin, and chili powder.
- 5
Stir everything well and bring the soup to a gentle simmer.
- 6
Let it cook for about 15 minutes so the flavors have time to blend together.
- 7
Taste the soup and add salt and pepper as needed.
- 8
Ladle the soup into bowls and garnish with fresh cilantro before serving.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze this soup for up to two months. If you prefer a smoother texture, use an immersion blender to pulse the soup a few times before serving.
Made this recipe? Let us know how it went.
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