In the cooler months, I love making hearty, delicious soups! A brilliant way to add substance and nutrition is by adding pumpkin puree! It doesn’t taste overly “pumpkiny,” but certainly adds a comforting fall flare to the dish.
1 can of black beans 15oz, drained & rinsed
1/2 tsp black pepper
1 1/2 cups broth vegetable
pinch of cayenne
2 tsp cumin
1 Tbsp garlic
1/2 tsp olive oil
1 cup onions chopped
1 tsp paprika
1 can of pumpkin puree 15oz
1/2 tsp salt (to taste)
1 cup spinach
1 can of tomatoes 15oz, diced
In a pot over medium heat, sauté your onions and garlic in the olive oil until onions are tender and translucent, just a few minutes.
Add remaining ingredients to the pot. Stir and cover, turning heat down to medium low.
After about 10 minutes, stir and turn heat down to low. Allow to simmer uncovered for another 20 minutes, stirring occasionally. Season to taste.
Use an immersion blender to blend up the soup as desired, or you can skip and leave the soup hearty. I blend mine up so it’s smooth, but chunky. If you don’t have an immersion blender, you can transfer to a processor or a blender and pulse in batches to your desired consistency
Serve warm! Top with Greek yogurt as sour cream, green onion, and cheddar cheese if desired.
Serving: 1/2 cup
yields 6 cups servings