Black Bean Pumpkin Soup

🧂 Ingredients

• 1 tbsp. extra virgin olive oil
• 1 large onion

  chopped
• 3 fat garlic cloves

  minced
• 1 tbsp. ground cumin
• 1 cup fire-roasted

  diced tomatoes
• 1-15 oz. cans of black beans

  rinsed and drained
• 1-15 oz. cans of pumpkin puree
• 32 oz. veggie broth
• Salt and pepper to taste
• Juice of one lime

Instructions

• 1 Heat olive oil in a 5qt pot over medium high heat. Stir in onions, garlic, and
  cumin and some salt and pepper. Cook for 5 minutes until the onions are tender
  (but not brown).
• 2 Add tomatoes, black beans, pumpkin puree, and veggie broth, turn up the heat,
  and bring everything to a boil. Reduce down to a simmer and cook for 20 minutes
  or until the soup has thickened up a bit.
• 3 Stir in the lime juice and season with salt and pepper. Shut off heat and allow
  soup to cool down a bit. Once cooled transfer, in batches, to your blender and
  blend until beans and tomatoes are broken down. The soup will not be smooth and
  creamy, you are looking for more of a thick-chili consistency. Enjoy!

Nutrition Info