Black Bean and Pumpkin Soup

Black beans are a great source of protein and fiber, making this soup not only delicious but also nutritious.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Black Bean and Pumpkin Soup

Cooking Method: Simmering Cuisine: American, Mexican Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Black Beans
• 1 cup Pumpkin Puree
• 4 cups Vegetable Broth
• 1 medium Onion
• 2 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Olive Oil
• to taste for garnish Cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
2. Add cumin, chili powder, salt, and pepper. Stir well.
3. Add black beans, pumpkin puree, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes.
5. Use an immersion blender or transfer to a blender to puree the soup until smooth.
6. Serve hot, garnished with cilantro.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 10g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.