Quick and Easy Pumpkin Black Bean Soup

I’m sick at the moment. I have a cold or flu or some kind of bug that makes human existence temporarily miserable. It’s probably my immune system kicking me in the backside for eating all that garbage lately.

So today is soup day. Very easy delicious soup day.

Quick and Easy Black Bean Soup

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Ingredients

4 Tablespoons olive oil
1/2 cup onion, finely diced
2 garlic cloves, minced
1 Tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
2 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
4 cups vegetable or chicken broth
Salt to taste

Optional Garnishes
Baked pumpkin seeds
Cheese
Sour Cream
Parsley
Crushed tortilla chips

Instructions
1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans and tomatoes. Add the puree, pumpkin and broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

Adapted from Home Made Simple and Cathy’s Blog Noble Pig. Picture by Laura Flowers.