very culinary

pumpkin black bean soup


  • Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • 2 (15 oz) cans of (low-sodium) black beans, rinsed and drained
  • 1 (15oz) can diced tomatoes
  • 1/4 cup butter
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 (15oz) can pumpkin puree
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Heavy cream


Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth. Set aside.

Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened, about 5 minutes.

Stir in the bean puree and the remaining inredients (accept the cream.) Mix until well blended, then simmer for about 15 minutes until thickened.

Serve with a generous drizzle of heavy cream.