Pumpkin Black Bean Soup

Submitted by Carol

"This thick, rich soup is delicious on a chilly day. Great accompaniment to your holiday turkey - especially if you or someone you love is a vegetarian."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 8

ingredients

• 59.16 ml margarine
• 118.29 ml onion, chopped
• 2 garlic cloves, minced
• 14.79 ml ground cumin
• 4.92 ml kosher salt
• 2.46 ml ground black pepper
• 4.92 ml ground cinnamon
• 4.92 ml ground allspice
• 3 (1275.72 g) can black beans, drained and rinsed
• 411.06 g can diced tomatoes
• 453.59 g can pumpkin puree
• 946.36 ml vegetable broth
• 44.37 ml balsamic vinegar

directions

1. Melt margarine in a large pot.
2. Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
3. Add the beans, tomatoes, pumpkin and broth to the pot.
4. Using a stick blender, puree ingredients.
5. Simmer uncovered, until thick, about 40-45 minutes.
6. Before serving, stir in the balsamic vinegar.

Reviews

[Larawithoutau]

This is a great high fiber, low carb one dish meal. Don't be afraid of the cinnamon and allspice, it really compliments the entire dish. My kids love black bean soup, and I wanted to incorporate some pumpkin I had (you can never sneak in enough vegetables). This was a wonderful filling meal and I loved the balsamic in the finished dish. I froze half of it (it freezes nicely) for a cold autumn day. Also nice topped with some sharp cheddar & serve with some warm rolls. Thanks for sharing!

 

[*Parsley*]

Fantastic! The texture was nice and thick. I blended it as directed, but just left a tad bit unpureed. I thought it was spiced perfectly, without being "spicy." The final touch of the balsamic vinegar was fabulous. Thanx for a healthy delicious soup!