Black Bean Pumpkin Soup
• 1 ½ cups diced tomatoes
• 30 oz. black beans rinsed and drained
• 1 tsp olive oil
• 1 ½ cups finely chopped onion
• 1 tsp ground cumin
• 3 cloves garlic, minced
• 3 cups vegetable stock
• 2 cups cooked pumpkin
• 4 green onions thinly sliced
• Sea salt and ground black pepper to taste
Place tomatoes and beans in a food processor; blend until about half the beans are smooth. Set aside.
Heat oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic and cumin; sauté for 1 minute. Add tomato and bean mixture, stock, pumpkin, salt and pepper; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
Serve topped with green onion.
I have to give credit and thanks to my daughter for this great picture of the black bean pumpkin soup. She decided to add her own touch by adding the rose petal from her birthday roses! She is a budding creative artist and exploring her many untapped talents. Thanks and much love Taylor!