Black Bean Pumpkin Soup

Name: Black Bean Pumpkin Soup
Ingredients: 1/4 cup olive oil; 1/3 cup chopped red onion; 2 cloves garlic, minced; 1 tablespoon ground cumin; 1 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; 1 pinch ground allspice; 4 cups vegetable broth, divided; 2 (15 ounce) cans black beans, rinsed and drained; 1 (14.5 ounce) can diced tomatoes; 1 (16 ounce) can pumpkin puree; 3 tablespoons balsamic vinegar, or more to taste

13 ingredients

3 steps

Ingredients

1/4 cup olive oil
1/3 cup chopped red onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 pinch ground allspice
4 cups vegetable broth, divided
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can pumpkin puree
3 tablespoons balsamic vinegar, or more to taste

Directions

1

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.
2

Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.
3

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.