Spicy Black Bean And Pumpkin Soup

1. 1

   In stock pot heat olive oil. Add sweet onion and a pinch of kosher salt. Saute until slightly brown and tender. Toss in garlic and cook for 2mins.

2. 2

   Add thyme and crushed red pepper flakes. Cook until the aroma of thyme fills your kitchen.

3. 3

   Mix in black beans and pumpkin. Simmer 5 minutes.

4. 4

   Add chicken stock and simmer for 15 minutes.

5. 5

   Turn off heat and cool slightly. Use an immersion blender to puree the soup, then turn heat back on and return to a simmer.

6. 6

   Serve immediately with a drizzle of olive oil, a few croutons, a shake of crushed red pepper flakes and a pinch of thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.