Love pumpkin? This tasty soup is perfect for those chilly, fall evenings! Plus it’s a Clean Eating recipe your whole family will love!
I was asked by Raley’s if I would participate and partner with them on their Raley’s Cans Get You Cooking! It’s about all the convenience, freshness and flavor that canned foods offer. Even though we use a lot of fresh produce and fresh ingredients when it comes to clean eating, you can still enjoy the same flavors and freshness with canned foods.
Why are canned goods a good choice you ask? Canned foods are a nutritious option because canning technology keeps food fresh and flavorful without a lot of preservatives and additives. When foods go through the canning process, nutrients are locked in so the amount of vitamins and nutrients in the food is the same on the day it was canned as it is a year from the canning date. Plus, cans provide endless variety all year long. So if I wanted to make this soup for my family and enjoy it in the Spring or Summer I could!
Pumpkin and black beans are typical ingredients I love to use in the Fall when creating soups. The pumpkin gives this spiced soup that seasonal taste that just screams autumn, not to mention a healthy dose of vitamin A. The black beans give it a velvety texture, as well as some extra protein and fiber. Combined, they make for a rich source of potassium, magnesium, and iron.
Clean Eating Harvest Pumpkin Black Bean Soup
Total Time: 45 min.
Prep Time: 10 min.
Cooking Time: 35 min.
- 2 tsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 29 oz. can 100% pure pumpkin
- 1 15 oz. can black beans
- 1 14.5 oz. can petite diced tomatoes
- 6 cups vegetable broth
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- Cayenne pepper (to taste; optional)
- Sea salt and ground black pepper (to taste; optional)
- Plain Greek Yogurt
- Heat oil in large saucepan over medium-high heat.
- Add onion; cook, stirring frequently, for 5 to 6 minutes, or until translucent.
- . Add garlic; cook for 1 minute, or until tender.
- Add pumpkin,black beans, tomatoes, and vegetable broth. Bring to boil. Reduce heat; gently boil, covered, for 20 to 25 minutes. Remove from heat.
- Use an immersion blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
- Return soup to sauce pan over medium heat. Add ginger and cumin. Season with cayenne, salt, and pepper, if desired; cook, stirring constantly, until soup is hot.
- Ladle soup into 6 serving bowls. Add a dollop of Greek yogurt and serve.
- I received a free $50 gift card from Raley’s Family of Fine Stores in exchange for creating this recipe on the blog. In addition, this post contains sponsored links from Cans Get You Cooking.