Hearty Pumpkin Black Bean Soup
Total Time: 50 mins Hands-on Time: 20 mins Makes: 6 servings
Well-seasoned with savory herbs and spicy chili powder, this hearty black bean pumpkin soup recipe will quickly become a cold-weather favorite.
Ingredients:
- 1/2 teaspoon Simply Organic Black Pepper Medium Grind 2.31 oz.
- 1 teaspoon Simply Organic Thyme Leaf 0.78 oz.
- 1 teaspoon Simply Organic Rosemary Leaf Whole 1.23 oz.
- 1/2 teaspoon Simply Organic Sage Leaf Ground 1.41 oz.
- 1/2 teaspoon Simply Organic Chili Powder 2.89 oz.
- 1/4 teaspoon Simply Organic Cayenne Pepper 2.89 oz.
- 2 teaspoons Frontier Co-op Pumpkin Seeds, Whole, Organic 1 lb
- 1 (3 1/2 pound) pumpkin, seeded, peeled and diced
- 1 cup fresh baby spinach
- 3 (15-ounce) cans black beans, drained
- 1 (16-ounce) can diced tomatoes
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Parmesan cheese, for serving
- 1 small white onion, diced
- 3 teaspoons butter
- 1 teaspoon Frontier Sea Salt, divided
Directions:
1. Heat butter in a large soup pot. Add onions, sprinkle with 1/4 teaspoon sea salt; cover and cook for 3 to 4 minutes or until onions are tender.
2. Add diced pumpkin, spinach, black beans, tomatoes, garlic, pepper, broth, thyme, rosemary, sage, chili powder, cayenne and remaining sea salt.
3. Bring to a simmer and cook for 20 minutes or until the pumpkin is tender.
4. Remove from heat. Sprinkle with pumpkin seeds and Parmesan cheese. Serve warm.
When shopping for your pumpkin, check your local farmer’s market for cooking variety pumpkins such as the “small sugar” or “pie pumpkin” varieties.
