Pumpkin and Black Bean Soup
Pumpkin and Black Bean Soup is a savory filling soup. The spices cumin and thyme are important to this recipe do not leave out
1 tablespoon olive oil
5 green onions – thinly sliced
1 bell pepper – chopped
3 cloves garlic – chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon thyme
2 cups black beans – rinsed and drained
2 cups pumpkin puree
2 cups of skinned & diced tomatoes
2 cups vegetable broth
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Heat the olive oil in a large pot over medium heat. Add white and light green parts of the green onions, bell pepper. Cook the mixture stirring occasionally until the pepper is soft – add the garlic at this point, do not allow the garlic to burn.
Add the cumin and thyme stirring for 1 minute to make sure the spices are fully incorporated into the soup. Add beans, pumpkin puree, tomatoes, vegetable broth and water; bring to a boil. Reduce heat to low and cook for 10 – 20 minutes.
Add the salt and taste to make sure you like the flavor. Add in the cayenne pepper and give a quick stir.
Top each serving with dark green onion tops. Have heavy cream on the side as a touch of style.
Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/