Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mind-blowing Black Bean and Pumpkin Soup! Imagine a velvety, rich soup that combines the hearty goodness of black beans with the smooth, creamy texture of pumpkin - a vegetarian delight that will make your taste buds dance with joy. This isn't just another soup; it's a warm hug in a bowl that promises to elevate your home cooking game and leave your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 can of black beans (15 oz), 1 can of pumpkin puree (15 oz), 1 chopped onion, 2 minced garlic cloves, 4 cups of vegetable broth, 1 teaspoon of cumin, and salt and pepper to taste.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the drained black beans and the pumpkin puree to the pot, stirring to combine all the ingredients evenly.
- Pour in the vegetable broth and stir in the cumin. Bring the mixture to a simmer over medium-high heat.
- Once the soup reaches a simmer, reduce the heat to low and let it cook for about 20 minutes, allowing the flavors to meld together.
- After 20 minutes, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Season the soup with salt and pepper to taste. Stir well to incorporate the seasoning.
- Once the soup is seasoned, let it simmer for an additional 5 minutes to heat through.
- Serve the black bean and pumpkin soup hot, garnished with your choice of toppings such as fresh cilantro, avocado slices, or a dollop of sour cream, if desired.
Tips
- For maximum flavor, use fresh garlic and sauté it carefully to prevent burning.
- An immersion blender works best for achieving a smooth, creamy texture, but a standard blender can work too.
- Don't rush the simmering process - letting the soup cook slowly helps develop deeper, richer flavors.
- For extra depth, consider adding a pinch of smoked paprika or a dash of cayenne pepper.
- If the soup is too thick, thin it out with a little extra vegetable broth.
- Garnish creatively with toppings like toasted pumpkin seeds, fresh herbs, or a swirl of Greek yogurt.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 200kcal
Carbohydrates: 35g
Protein: 10g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
