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Pumpkin Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 2 red bell peppers chopped
- 1 cup chopped sweet onion
- 2 cloves of garlic minced
- 1 15 oz. can pumpkin puree
- 1 15 oz. can black beans rinsed and drained
- 1 13.5 oz. can of full fat coconut milk
- 2 cups vegetable broth
- 1" piece of fresh ginger minced
- 2 teaspoons Italian seasoning
- sriracha sauce optional, to taste
- toasted pumpkin seeds optional, for topping
Instructions
- Heat the oil on medium-high, and saute the peppers, onions, and garlic until the onions turn translucent.
- Add the remaining ingredients, except for the sriracha sauce and pumpkin seeds, to the pot. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes.
- Puree the soup with your immersion blender, or let it cool and blend in batches in your blender or food processor.
- Serve topped with sriracha sauce and toasted pumpkin seeds, if you're using them.
Notes
Nutritional information does not include the sriracha or pumpkin seeds, since they are optional.
This soup freezes like a dream! Thaw in the fridge overnight or on the counter for a few hours, then reheat in the microwave or on the stovetop. It will keep for 3 to 6 months in the freezer.
If you want to eat your leftovers sooner, you can also store them in an airtight container in the refrigerator. They'll keep for 3 to 5 days. Reheat in a saucepan on the stove or in the microwave.
Servings 6
Nutrition
Calories: 271kcal | Carbohydrates: 25g | Protein: 8g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 473mg | Potassium: 609mg | Fiber: 9g | Sugar: 4g | Vitamin A: 11845IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 5mg
