Pumpkin & Black Bean Soup

One word… YUM!!!

I have no idea where I found this recipe many years ago, but every winter we look forward to this hearty, savory soup. This is a full meal by itself but also great to pair with salads or latin inspired dishes.

1 Tblsp Coconut Oil

4 Garlic Cloves (coarsely chopped)

1 Red Onion (chopped)

1 Green Bell Pepper (chopped)

1 Large Can Organic Pure Pumpkin Puree

2 Cans Organic Black Beans (drained and rinsed)

1 Can Organic Tomatoes with Chilies (drained)

2 Cups water or Vegetable Broth

2 Tblsp Cumin

Salt & Black Pepper

Heat coconut oil in a large soup pot.  Once liquid, add garlic, onion and bell pepper.  Heat through until onions are opaque and peppers are soft, stirring occasionally.  Add pumpkin puree, black beans and tomatoes with chilies.  Stir well and cover.  When pumpkin puree begins to bubble, add water or broth (add more or less based on desired consistency).  Add cumin, stir, cover and let simmer for 5 minutes.  Salt and pepper to taste.

*Mom Tip: I love the texture, taste and look of chunky veggies in my soups.  But if you have picky eaters, pulse the garlic, onions, bell peppers in a food processor before cooking.  You could also puree the black beans and tomatoes, just note that it will change the color of the soup.

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