Pumpkin and Black Bean Soup

pumpkin and black bean soupHere’s another delicious vegetarian and gluten free pumpkin recipe that’s perfect for those cooler fall nights. It also makes a large amount so you can either freeze some for later or have some for leftovers.

2 15 oz cans black beans, rinsed and drained
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 15 oz can tomato sauce
1 15 oz can pumpkin puree
1/2 teaspoon sea salt
1 teaspoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes

bbsoup2In a large pot over medium low heat, place the olive oil, onions, and garlic and allow them to become fragrant and cook for a couple of minutes. While they are cooking, place the black beans in a blender with 2 cups of the vegetable broth and blend until smooth. (You may need to do in 2 batches if your blender is smaller.) Transfer to the pot with the onions, and add the rest of the vegetable broth and the tomato sauce, along with the spices and the pumpkin puree. Stir together well  and allow to cook uncovered for another 30 minutes to thicken. Garnish with toppings of choice (cheeses, sour cream, green onions, etc) Serves 4-6.

4 thoughts on “Pumpkin and Black Bean Soup

  1. jackiraivo 2014/10/26 / 7:35 pm

    Aw, this recipe is exactly what I needed thank you for posting!

  2. Sophie33 2014/10/30 / 1:30 pm

    I am not so fond of black beans but I love white beans with pumpkin though! Yummm!

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