Pumpkin and Black Bean Soup

Name: Pumpkin and Black Bean Soup
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams black beans, drained; 850 grams pumpkin puree (found often on the baking aisle); 411 grams diced tomatoes in juice; 1 teaspoons cayenne pepper, eyeball it in the palm of your hand; 20 blades fresh chives, chopped or snipped, for garnish; 6 servings Coarse salt; 1 Tbsp curry powder, 1 palm full; 2 teaspoons ground cumin, 1/2 palm full; 237 milliliters heavy cream; 2 Tbsps extra-virgin olive oil, 1 turn of the pan; 1 medium onion, finely chopped; 710 milliliters canned or packaged vegetable stock, found on soup aisle

Pumpkin and Black Bean Soup is a gluten free and vegetarian soup. One portion of this dish contains roughly 8g of protein, 20g of fat, and a total of 333 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up packaged vegetable stock, onion, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Watch how to make this recipe.

Heat a soup pot over medium heat.

Ingredients you will need

Soup

Equipment you will use

Pot

Add oil. When oil is hot, add onion.

Ingredients you will need

Onion

Cooking Oil

Saute onions 5 minutes.

Ingredients you will need

Onion

Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Ingredients you will need

Canned Pumpkin