Black Bean Pumpkin Soup

The black beans and the pumpkin are so delicious together you won't believe it. And with all the spices used, each bite is a flavor party in your mouth! Garnish with baked pumpkin seeds.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 426 Calories

Ingredients

• 1 teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 pinch ground allspice
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 teaspoon kosher salt
• ⅓ cup chopped red onion
• 1 (16 ounce) can pumpkin puree
• 3 tablespoons balsamic vinegar, or more to taste
• 4 cups vegetable broth, divided

Recipe Instructions

Step 1

Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.

Step 2

Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.

Step 3

Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.