Back to school time has been accomplished. (Three times for our household. My daughter did a day at public school, two days at a private school and then we decided to move to homeschooling. Yup, it’s been a stressful month.) Now we can relax into fall.
That means simmering big pots of soup on the stove for me, even though it’s still 90 degrees outside in Florida.
I adapted this black bean pumpkin soup from a recipe a friend posted on Facebook recently. It doesn’t look beautiful, but it tastes amazing.
In fact, my daughter’s best friend said she’d skip eating for an entire week if I’d make another batch just for her. She wanted to have lots of room to fill up on it.
It’s super easy to make. It’s basically just open cans, dump in pot, simmer and then blend.
So yummy and comforting!
I love pumpkin and my daughter loves black beans, so this is a great combination for our family. Leave the sausage out for a vegetarian option or add ground beef or shrimp instead.
Let me know if you have a favorite pumpkin recipe! Leave me a note in the comments to tell me what you think if you try this black bean pumpkin soup.
- 2 large cans black beans
- 1 can pumpkin (NOT pumpkin pie filling)
- 1 onion
- 2 cloves garlic
- 4 plum tomatoes
- 1 tablespoon salt free southwest spice mix, such as Penzy's Forward
- 1 large box chicken broth
- 1 package turkey kielbasa
- 2 tablespoons olive oil
- Salt and pepper to taste
- Dice onion and garlic.
- Saute in a pot with olive oil.
- Blend tomatoes to liquid in a food processor.
- Add spices, tomatoes, broth, beans and pumpkin to pot.
- Stir and simmer over low for at least an hour.
- Use an immersion blender to create a smoother soup (if desired).
- Chop sausage and add it to the pot.
- Continue to simmer until sausage is heated.
- Serve with a dollop of sour cream or shredded cheese if desired.