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Pumpkin Soup with Black Beans and Ham

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Serves 4 | 

A rich and hearty Autumn-time soup.

Ingredients:

1 red onion, chopped
1 tablespoons olive oil
4 cloves garlic, minced
1 tablespoons cumin, plus 2 teaspoons
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 cans vegetable broth, 15 oz. each
1 can pumpkin puree, 15 oz.
1 can diced tomatoes, undrained, 16 oz.
3 cans black beans, undrained, 15.5 oz.
1/2 lb cooked ham, diced
1/4 cup dry white wine
2 tablespoons apple cider vinegar

Directions:

  1. Pour olive oil into a pan. Bring to medium heat. Once hot, add onions, garlic, cumin, cinnamon and cayenne pepper. Saute until onions are lightly golden browned.
  2. Add vegetable broth, pumpkin puree, tomatoes, black beans, ham, white wine and apple cider vinegar to the pot. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer for 15 minutes.
  3. Spoon into serving bowls and enjoy!
Main Ingredient: Pumpkin Puree
Cooking Method: Stovetop
Course: Soup
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