Who are you?
This email will only be used to notify you when your recipe gets published.
* Indicates a required field.
Your Recipe
Gluten Free
Low Carb
Low Fat
Low Sodium

Organic
Vegan
Vegetarian
Non-Dairy
Your Recipe
Tell us what's in your recipe.
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Your Recipe
Tell us how to create your recipe.
Step 1
Step 2
Step 3
Step 4
Step 5
CANCEL
+By submitting this recipe, you agree to (potentially) become world-famous as the owner and creator of this most delectable recipe! (In other words, you give us permission to publish this masterpiece on our site and feature it in all its glory in future marketing materials. You're also - and this is the serious part-confirming that this recipe and photo are your own and do not violate any copyright agreements.)
Swanson Blog / Real Food / Gluten Free

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Overview:

Full of Fall flavors and fragrant spices, this creamy soup will quickly become a favorite for cold evenings. Delicious, filling and takes less than one hour to prepare!


Ingredients:


Directions:

  1. In a food processor or blender coarsely puree beans and tomatoes.
  2. In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown.
  3. Stir in bean puree. Mix in broth, pumpkin and red wine until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.
  4. Just before serving, add ham and vinegar and simmer, stirring, until heated through.
  5. Season with salt and pepper to taste.
  6. Optional: Garnish with toasted pumpkin seeds and shredded cheese.


Serving Size: Makes 9 servings
 

Comments for Black Bean Pumpkin Soup

blog comments powered by Disqus
DIETARY RESTRICTIONS
G
Gluten Free
C
Low Carbs
F
Low Fat
S
Low Sodium
O
Organic