Go Back
Print
Smaller
Normal
Larger
Print
Pumpkin Black Bean Soup
Pumpkin is not just for dessert. Add a savory touch to your fall soup line-up with the unique flavors of this pumpkin black bean soup.
Prep Time
10
minutes
Cook Time
35
minutes
Total Time
45
minutes
Servings
6
Bowls
Author
Nate
Ingredients
2
cups
chopped Carrots
1
cup
chopped onion
2
Tbsp
Olive Oil
8
cups
chicken stock
2
cans
pumpkin puree
2
cans
black beans
rinsed
2
each
bay leaves
2
tsp
cumin
1
tsp
chili powder
TT
salt and pepper
sour cream and pumpkin seeds to garnish
Instructions
Sweat the carrots and onions in olive oil in a medium
stock pot for 10-15 miunutes, or until the carrots develop slight color.
Add the chicken stock, cumin and chili powder and allow to simmer for 20 minutes.
Add the pumpkin puree to the stock and simmer for 5 minutes.
Blend soup in blender or with stick immersion blender. Return to pot.
Add rinsed beans to soup and adjust seasoning with salt and pepper.
Ladel soup into bowls and garnish with sour cream, pumpkin seeds and chopped chives.