Pumpkin Black Bean Soup

Welcome to the ultimate destination for all things fall-inspired – our Pumpkin Black Bean Soup recipe! As the leaves turn golden and the air becomes crisper, nothing hits the spot quite like a bowl of soup.

Seasonal Harmony: This Pumpkin Black Bean Soup is a symphony of seasonal flavors. Pumpkin, with its creamy texture and earthy sweetness, forms the foundation of this culinary masterpiece. The addition of hearty black beans adds a satisfying protein punch, making it a wholesome choice for every meal.

A Burst of Color: The vibrant orange hue of this soup mirrors the autumnal landscape, bringing it to your table. Each spoonful is a visual and culinary delight.

Spices and Warmth: Infused with a blend of aromatic spices, this Soup offers an inviting warmth that perfectly complements the chilly weather. It’s like a cozy sweater for your taste buds.

Versatile Elegance: Whether you’re seeking a quick weeknight meal or an impressive dish for your fall gatherings, this soup is your go-to. Serve it with a dollop of sour cream, a sprinkle of fresh herbs, or some crusty bread on the side to elevate the experience.

Savor the Season: Dive into a bowl and savor the essence of autumn. It’s a culinary journey that encapsulates the magic of this beautiful time of year.

Recipe Included: Don’t forget to check out our easy-to-follow recipe to bring the flavors of fall right to your kitchen. Enjoy the heartwarming taste of autumn with our Pumpkin Black Bean Soup.

Pumplin Black Bean Soup

Whether enjoyed as a quick weeknight meal or served at a fall gathering, this soup is a celebration of the season's bounty.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 10

Ingredients

  

• 2 Tbls 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 chicken broth
• 1 can 15 ounces pumpkin puree
• 4 tsp ground coriander
• 3 tsp ground cumin
• 3/4 tsp salt
• 1-1/2 tsp Msg. optional
• 1/4 tsp cayenne pepper
• 1/4 tsp pepper
• 1 cup heavy whipping cream
• Optional: Chopped fresh cilantro and tortilla chips

Instructions

 

• 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.
• 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 soup with chopped cilantro and tortilla chips.

Notes

MSG is a flavor enhancer.  Some people claim to be allergic so always be aware of you are serving. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.

he U.S. Food and Drug Administration has given MSG its generally recognized as safe(GRAS) designation.^[9] It is a popular misconception that MSG can cause headaches and other feelings of discomfort, known as “Chinese restaurant syndrome“. Several blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations. 

 

Link: https://en.wikipedia.org/wiki/Monosodium_glutamate

 

 

Keyword Black Beans, Fall Recipe, Pumpkin, Soup

Link to more pumpkin recipes on Pinterest.

Follow this link to more of my Soup and Stew Recipes: https://darlenestable.com/category/soup-stew/