This easy, healthy Black Bean and Pumpkin Soup is the perfect recipe to whip up for Halloween. Make a big pot and enjoy it with your favorite toppings after a chilly day of trick or treating. Enjoy!
PRINT RECIPE HERE: http://tinyurl.com/zwvuafj
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HEALTHY VEGAN BLACK BEAN + PUMPKIN SOUP RECIPE
1 tbsp. extra virgin olive oil
1 large onion, chopped
3 fat garlic cloves, minced
1 tbsp. ground cumin
1 cup fire-roasted, diced tomatoes
2-15oz. cans of black beans, rinsed and drained
1-15 oz. cans of pumpkin puree
32 oz. veggie broth
1 tbsp. ground cumin
Salt and pepper to taste
Juice of one lime
Heat olive oil in a 5qt pot over medium high heat. Stir in onions, garlic, and cumin and some salt and pepper. Cook for 5 minutes until the onions are tender (but not brown).
Add tomatoes, black beans, pumpkin puree, and veggie broth, turn up the heat, and bring everything to a boil. Reduce down to a simmer and cook for 20 minutes or until the soup has thickened up a bit.
Stir in the lime juice and season with salt and pepper. Shut off heat and allow soup to cool down a bit. Once cooled transfer, in batches, to your blender and blend until beans and tomatoes are broken down. The soup will not be smooth and creamy, you are looking for more of a ‘thick-chili’ consistency.
Enjoy!
Note: If blending soup while still warm, fill the blender no more then 1/3 of the way up and leave the lid on loosely so hot air can escape.
Makes 6 cups of soup.
Nutrients per 1+1/4 cup of soup: Calories: 260; Total Fat: 3.9 g; Saturated Fat: 0.5 g; Cholesterol: 0 mg; Carbohydrate: 47 g; Dietary Fiber: 11.9 g; Sugars: 15.1 g; Protein: 11.3 g
Enjoy my friends! I hope you have a delicious day!! xo – Dani
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