Baby, it’s cold outside. Harshly cold. How about a steaming bowl of incredibly nutritious soup for dinner? This meatless Pumpkin Black Bean Soup is a little smokey, a little sweet and a whole lot satisfying.
And listen, if you don’t mind, I’d like to ask you a small favor. See that round button on the right hand side of this page that says “Craftsy Blogger Awards”? Will you please click on it and nominate me (obviously, in the Cooking Category) if you think this blog should qualify for an award for Best Tutorials, Best Photography or Best Craftsy Instructor’s Blog. (Or, all three if you are feeling click happy). The cool thing is that just by nominating, you are entered to win a free Craftsy class. Oh, and I have to warn you– it is a two step process and in a few weeks if my nomination succeeds I will ask you to vote for me.
Thanks– and enjoy the soup!
Pumpkin Black Bean Soup
1 tablespoon olive oil
1 ½ cups chopped onion (about 1 medium)
4 garlic cloves, minced
½ teaspoon cumin
¼ teaspoon chipotle chili powder (or more, to taste)
¼ teaspoon cinnamon
2 15-ounce cans reduced sodium black beans, drained and rinsed
1 28-ounce can diced tomato
1 15-ounce can pumpkin puree
Plain Greek yogurt or light sour cream and chopped scallions (optional)
- Heat the oil in a large soup pot over medium high. Add the onion, garlic, cumin, chipotle chili powder, cinnamon and nutmeg and cook, stirring often, until the onion is softened, about 5 minutes. Add the black beans, tomato, pumpkin, and salt bring to a boil; reduce the heat to a simmer and cook 15 minutes. Season with salt and pepper as desired.
- Serve each bowl topped with a dollop of yogurt or sour cream and sprinkling of scallions if desired.
Makes 4 servings
Nutrition for each serving: 291 calories, 15 g protein, 51 g carbohydrates, 4 g fat, 0 g saturated fat, 654 mg sodium