Ingredients

The following ingredients have 5 Servings
  • 2 cans (15 ounces each) black beans (, rinsed and drained)
  • 15 ounce can diced tomatoes
  • 1/4 cup unsalted butter
  • 1 medium sweet onion (, diced)
  • 4 cloves garlic (, minced)
  • 3 cups low-sodium chicken broth
  • 15 ounce can pumpkin puree
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • heavy cream (, for serving)

Instruction

  • Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth. Set aside.
  • Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened, about 5 minutes.
  • Stir in the bean puree and the remaining ingredients (accept the cream.) Mix until well blended, then simmer for about 15 minutes until thickened.
  • Ladle into bowls and serve with a generous drizzle of heavy cream.