Pumpkin Black Bean Soup

This is my kind of recipe when you want something good to eat but don’t have much time to make it. This soup can be on the table in about 15 minutes. If your not a fan of pumpkin don’t worry. You can’t even tell it’s in there. Great way to sneak an extra serving of veggies in without even trying.

Pumpkin Black Bean Soup

1 small onion, diced

2 cups or 1 – 15 ounce can of chicken broth

15 ounce can of diced or crushed tomatoes

2 cups or 1 – 15 ounce can of black beans, drained and rinsed

15 oz can of pumpkin

1/2 diced jalapeno

1 cup milk (or you favorite milk replacement)

1 1/2 teaspoon curry powder

1 teaspoon ground cumin

salt and pepper to taste

few shakes of your favorite hot sauce if you’d like more kick to your soup

Mix all of the ingredients except for the milk and spices in a large sauce pan. Bring to a boil then reduce heat to low or medium low. Simmer for 5 minutes. Add milk and spices and simmer for another 5 minutes. Use an immersion blender and puree the soup in the pan before serving. You can also puree it in small batches in your blender. Perfer chunkier soup? Blend until some bits still remain or use a potato masher instead.

Top with finely chopped cilantro,shredded cheese, sour cream or guacamole if desired. Want a spicier soup? Just add a few shakes of your favorite hot sauce.

For a slightly different taste replace the milk with coconut milk.

FREEZER TIPS: this recipe can be made with items you might already have cut, prepped and stored in your freezer such as diced onions, jalapenos, black beans, tomatoes and pumpkin. The soup itself can be frozen for a future meal.

Note: This is not a paleo or primal recipe due to the black beans and milk. If you follow one of those diets I’m sure you’ve already realized this.

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