Pumpkin Black Bean Soup

Name: Pumpkin Black Bean Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings (2-1/2 qt).
Ingredients: 2 tablespoons olive oil; 1 cup chopped sweet onion; 1 garlic clove, minced; 1/2 cup white wine; 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (28 ounces) diced tomatoes, undrained; 2 cups vegetable broth; 1 can (15 ounces) solid-pack pumpkin; 4 teaspoons ground coriander; 3 teaspoons ground cumin; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon pepper; 1 cup heavy whipping cream

I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. Black beans are not usually paired with this hearty fall vegetable, but once I tried this soup, I was a believer! Now it’s one of my favorite recipes to make when pumpkin is in season. —Lori Karavolis, McMurray, PA

Ingredients

2 tablespoons olive oil
1 cup chopped sweet onion
1 garlic clove, minced
1/2 cup white wine
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
4 teaspoons ground coriander
3 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 cup heavy whipping cream

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.