The black beans and the pumpkin are so delicious together you won't believe it. And with all the spices used, each bite is a flavor party in your mouth! Garnish with baked pumpkin seeds.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.

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  • Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.

  • Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.

Cook's Note:

For the veggie broth, you'll need 2 cans plus 1/4 cup water. Don't buy 3 cans.

Nutrition Facts

426 calories; protein 16.5g; carbohydrates 57.7g; fat 15.3g; sodium 2196mg. Full Nutrition
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