Pumpkin Black Bean Soup

Pumpkin Black Bean Soup is a popular dish during the fall season, especially around Halloween and Thanksgiving.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Pumpkin Black Bean Soup

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

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Pumpkin
• 1 can Black beans
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoon Olive oil
• 2 tablespoon Cilantro
• 4 wedge Lime

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add pumpkin, black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Serve hot, garnished with cilantro and a squeeze of lime juice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 10g20%

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