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Spicy Black Bean Pumpkin Soup
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5 from 3 votes

Spicy Black Bean Pumpkin Soup

Spicy Pumpkin Black Bean Soup takes a seasonal soup over the top.
Course Main Course
Cuisine Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 159kcal

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • ½ cup onion - white, finely chopped
  • ¼ cup shallot - minced
  • 3 cups vegetable broth, 24 ounces
  • 14 ounces diced tomatoes - canned
  • 15 ounces black beans - can drained
  • 30 ounces pumpkin puree - two 15 ounce cans
  • 1 cup dairy-free milk, I used Silk's Soymilk
  • ¼ cup dry white wine such as Chardonnay
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon sea salt
  • ½ tsp ground black pepper
  • dairy-free yogurt or sour cream if making the spiderweb

Instructions

  • Heat oil in a large skillet to medium high heat.
  • Add the onion and sauté for 5 minutes.
  • Add the shallot and sauté 5 more minutes.
  • Add broth, tomatoes, beans and pumpkin puree.
  • Bring to a boil.
  • Reduce heat to medium low and add the remaining ingredients.
  • Cook for 20 minutes or until the thickness you desire.

Nutrition

Serving: 1Serving | Calories: 159kcal | Carbohydrates: 19g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 459mg | Potassium: 614mg | Fiber: 5g | Sugar: 8g | Vitamin A: 22235IU | Vitamin C: 13.1mg | Calcium: 124mg | Iron: 3.9mg