Pumpkin Black Bean Soup

Pumpkin black bean soup with tomatoes, cumin, chili powder, and lime, simmered on the stovetop and partially blended for a hearty texture.

Prep: 10 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 15 ounces pumpkin puree
• 2 15-ounce cans black beans
• 14.5 ounces diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 medium lime

Cooking instructions

1. Combine pumpkin puree, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper in a large pot. (about 3 min)
2. Bring the soup to a gentle boil over medium-high heat. (about 5 min) — Medium-high heat
3. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until hot and slightly thickened. (about 20 min) — Low heat
4. Blend about one-third of the soup with an immersion blender, leaving the rest chunky. (about 2 min)
5. Squeeze in the lime juice and stir over low heat for 1 minute. (about 1 min) — Low heat
6. Ladle the soup into bowls and serve hot. (about 1 min)