Description
A hearty and nutritious soup made with black beans and pumpkin, perfect for a quick meal.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: sour cream, cilantro, or pumpkin seeds
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Stir in the cumin and chili powder, cooking for another minute.
- Add the black beans, pumpkin puree, and vegetable broth.
- Bring to a simmer and cook for about 20 minutes.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
Notes
For added creaminess, stir in coconut milk before serving. Adjust spices to taste for more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg