This weekend has been a cook-a-thon for me in the kitchen. Rummaging around the pantry to cook up some last minute recipes and stocking our freezer. I started off with a simple Homemade Split Pea Soup than moved onto making crepes, pinto beans and a chicken and mushroom filling for a croissant recipe I have in mind. Looking in my pantry, I had one can of black beans left and a couple cans of pumpkin puree. I’ve been craving the idea of another pumpkin soup recipe and I found this one rather tasty. It’s amazing what delicious recipes you can create with just a few simple ingredients. It’s also another quick and budget friendly meal for the family. The combination of flavors is fantastic. Very healthy too.
Harvest Pumpkin and Black Bean Soup
2 Tablespoons butter
1 medium onion, diced
4 garlic cloves, pressed
1 15 ounce can black beans, rinsed and drained
1 30 ounce can pumpkin puree
1 14.5 ounce can diced tomatoes with juice
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon Spanish paprika
4 cups beef broth
1/2 cup heavy cream
In a stockpot, saute onions and garlic in butter until translucent. Add black beans, pumpkin and tomatoes, stirring until combined. Add sugar, cumin, chili powder, pepper, paprika, beef broth and cream. Simmer on low heat for 20 minutes.
Recipe Note: This soup can be pureed in a blender or serve as is, garnished with chives, celery leaves or croutons.
As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.com.
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