Pumpkin Black Bean Soup

Yield: 6 Servings

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) pumpkin
• 4 tsp ground coriander
• 3 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp pepper
• 1 cup Farmer’s Cow Whole Milk
• Optional: Chopped fresh cilantro and tortilla chips

Directions

• In a Dutch oven, heat oil over medium-high heat. Add onion and cook until tender, stirring occasionally, 4-5 minutes. Add garlic and cook 1 minute longer. Stir in wine, bring to a boil, and cook until liquid is reduced by half, 3-4 minutes.
• Add black beans, tomatoes, broth, pumpkin, and seasonings.
• Return to a boil and reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add milk and heat through.
• If desired, top with chopped cilantro and croutons or tortilla chips.

Date Posted: October 24, 2022

• Milk
• Eggs