Pumpkin Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped onion about 1 medium
- 4 cloves garlic minced
- ½ teaspoon cumin
- ¼ teaspoon chipotle chili powder or more, to taste
- ¼ teaspoon cinnamon
- 2 15-ounce cans reduced sodium black beans drained and rinsed
- 1 28-ounce can diced tomato
- 1 15-ounce can pumpkin puree
- Plain Greek yogurt or light sour cream optional
- chopped scallions optional
Instructions
- Heat the oil in a large soup pot over medium high. Add the onion, garlic, cumin, chipotle chili powder, cinnamon and nutmeg and cook, stirring often, until the onion is softened, about 5 minutes. Add the black beans, tomato, pumpkin, and salt bring to a boil; reduce the heat to a simmer and cook 15 minutes. Season with salt and pepper as desired.
- Serve each bowl topped with a dollop of yogurt or sour cream and sprinkling of scallions if desired.
