Black Bean Pumpkin Soup (Printable Recipe)

Smooth black bean soup with pumpkin and spices. Cozy, quick, and perfect for chilly days.

# Ingredients You'll Need:

01 - 2 cans (15 oz each) black beans, rinsed and drained

02 - 1 can (15 oz) diced tomatoes with liquid

03 - 1/4 cup unsalted butter

04 - 1 medium sweet onion, diced

05 - 4 cloves garlic, minced

06 - 3 cups low-sodium vegetable broth

07 - 1 can (15 oz) pumpkin puree

08 - 2 tablespoons apple cider vinegar

09 - 1 tablespoon granulated sugar

10 - 1 tablespoon brown sugar

11 - 1/2 teaspoon ground nutmeg

12 - 1/2 teaspoon ground cinnamon

13 - 1/4 teaspoon ground allspice

14 - Salt and black pepper, to taste

15 - Heavy cream, for serving (optional)

01 - Combine black beans and diced tomatoes with their liquid in a blender or food processor. Blend until smooth. Set aside.

02 - Melt butter in a soup pot over medium heat. Add onion and garlic, season with salt and pepper, and cook for about 3 minutes until softened.

03 - Stir in the blended beans and tomatoes along with broth, pumpkin puree, vinegar, sugars, and spices. Mix thoroughly.

04 - Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until the soup has thickened.

05 - Ladle the hot soup into bowls and drizzle with heavy cream before serving, if desired.

01 - Ensure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.

02 - For added texture, reserve some black beans before blending and stir them into the soup after simmering.