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.

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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.



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