Pumpkin Black Bean Soup Recipe photo by Taste of Home

Pumpkin Black Bean Soup

Servings: 10 / Total Time: 1 hr

Ingredients:

  • 2 tablespoons olive oil


  • 1 cup chopped sweet onion


  • 1 garlic clove, minced


  • 1/2 cup white wine


  • 2 cans (15 ounces each) black beans, rinsed and drained


  • 1 can (28 ounces) diced tomatoes, undrained


  • 2 cups vegetable broth


  • 1 can (15 ounces) pumpkin


  • 4 teaspoons ground coriander


  • 3 teaspoons ground cumin


  • 3/4 teaspoon salt


  • 1/4 teaspoon cayenne pepper


  • 1/4 teaspoon pepper


  • 1 cup heavy whipping cream


  • Optional: Chopped fresh cilantro and tortilla chips

Directions:

  1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.


  2. Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips.

Pumpkin Black Bean Soup Recipe photo by Taste of Home