Before this year I was never a fan of pumpkin. I thought it smelled weird, looked funny, and was just altogether not very appealing. I did not eat pumpkin pie, pumpkin bread, or pumpkin butter (3 things that I now love!). I must have been crazy, right? 😉 So, to think that I am posting a soup recipe that contains pumpkin would certainly baffle my former food self. But that is exactly what is happening…
Pumpkin Bean Soup
Servings: 6
*Adapted from this recipe on Erica’s blog.
Ingredients
water, for cooking
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 15 oz can no-salt-added black beans, drained and rinsed
1 15 oz can reduced sodium pinto beans, drained and rinsed
1 14.5 oz can no-salt-added diced tomatoes, with juices
1 29 oz can of pure pumpkin (not pumpkin pie mix)
1 cup frozen corn (or canned)
2 cups water*
2 tsp Better Than Bouillon vegetable base*
1 TB cumin
1/4 tsp sage
1/2 tsp cinnamon
1 tsp thyme
1/2 tsp nutmeg
5 packets of Truvia (or other natural sweetener of your choice)
salt, to taste
*You can use 2 cups of vegetable broth in place of the 2 cups of water and 1 tsp of vegetable base
Directions
1. Line a large soup pot with a thin layer of water. Heat the water over medium-high heat until very hot. Once hot, lower the heat to medium and add onions, peppers, and garlic. Cook the onions, peppers, and garlic for 6-8 minutes, or until softened.
2. Add remaining ingredients, return the heat to medium-high until the soup is bowling, and then lower the heat to medium-low, cover, and simmer (stirring frequently) for about 20 to 25 minutes, or until heated through.
That’s it! Pretty easy, am I right?
Enjoy your Pumpkin Bean Soup with your favorite crackers, muffins, or bread. I chose whole grain saltine crackers.
This soup is flavorful, warm, and comforting…perfect for a cold night, which we seem to be having every night!
You cannot beat a tasty soup that is rich in vitamin A, protein, and fiber. This makes for a well-rounded meal.
*Disclosure: You must like pumpkin to like this soup! 😉
