Black Bean Pumpkin Soup

1. 1

   Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.

2. 2

   Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.

3. 3

   Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.