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Pumpkin Black Bean Soup Recipe

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This recipe for Pumpkin Black Bean Soup is from Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 15 oz. cans black beans – drained and rinsed
1 16 oz. diced tomatoes
1 15 oz. can pumpkin puree (NOT pumpkin pie mix)
3 cups chicken broth (or vegetable broth)
1/4 cup butter
1 1/4 cup onion – diced
4 garlic cloves – minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 tablespoon brown sugar
1 bay leaf
Sour Cream – Optional

Directions:
Directions:
Puree one can of black beans and diced tomatoes in a food processor. Set aside.*

In a large saucepan, melt butter over medium-high heat.

Saute onions and garlic in the melted butter, season with salt and pepper.

Stir in black bean puree, remaining can of beans, chicken/vegetable stock, seasonings, and sugar. Mix well.

Simmer for about 25 minutes.

Remove bay leaf.

Serve with a dollop of sour cream, if desired.

*This step can also be done with an immersion blender in the saucepan during step four.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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