Our spicy organic black bean and pumpkin soup is hearty enough to serve up as a main course.
Prep Time: 20 mins
Cook Time: 30 mins
Use organic ingredients where possible.
3 tablespoons butter
1 small white onion, diced
1 teaspoon sea salt, divided
1 (3 1⁄2 pound) pumpkin, seeded, peeled and diced
1 cup fresh baby spinach
3 (15-ounce) cans black beans, drained
1 (16-ounce) can diced tomatoes
3 cloves garlic, minced
1⁄2 teaspoon Simply Organic® Black Pepper
4 cups vegetable broth
1 teaspoon Simply Organic® Thyme
1 teaspoon Simply Organic® Rosemary
1⁄2 teaspoon Simply Organic® Sage
1⁄2 teaspoon Simply Organic® Chili Powder
1⁄4 teaspoon Simply Organic® Cayenne
2 tablespoons pumpkin seeds
Parmesan cheese, for serving
1 Heat butter in a large soup pot. Add onions, sprinkle with ¼ teaspoon sea salt; cover and cook for 3 to 4 minutes or until onions are tender.
2 Add diced pumpkin, spinach, black beans, tomatoes, garlic, pepper, broth, thyme, rosemary, sage, chili powder, cayenne and remaining sea salt.
3 Bring to a simmer and cook for 20 minutes or until the pumpkin is tender.
4 Remove from heat. Sprinkle with pumpkin seeds and Parmesan cheese. Serve warm.
Chef Suggestion: When shopping for your pumpkin, check your local farmer's market for cooking variety pumpkins such as the “small sugar” or “pie pumpkin” varieties.
This recipe was sourced from: simplyorganic.com