Brunch

Pumpkin Black Bean Soup is for Soup.

Pumpkin Black Bean Soup takes 10 minutes to prepare.

Pumpkin Black Bean Soup takes 30 minutes to cook.

Pumpkin Black Bean Soup makes 8 servings.

The ingredients for Pumpkin Black Bean Soup are:

- 2 TBSP. olive oil

- 1 yellow onion, diced

- 3/4 Cup celery, diced

- 3/4 Cup carrots, diced

- 3 garlic cloves, minced

- 1 Cup red wine

- 3, 15 ounce cans of black beans (rinsed and drained)

- 1, 15 ounce can of diced tomatoes

- 1, 15 ounce can of pumpkin

- 4 Cups vegetable broth

- 1 TBSP. ground cumin

- 1 TBSP. hot sause

Here is how you make Pumpkin Black Bean Soup:

- Heat olive oil in a large pot over medium heat.- Add onion, celery, and carrots, and saute until vegetables have softened. Add garlic, and saute for one more minute.- Pour red wine over vegetables, and let simmer until the wine has reduced by about half.- Add remaining ingredients, and bring to a boil. Reduce heat to low, and simmer for 25 minutes.- Add salt and pepper to taste, and enjoy!Serving Size: 8, 1-Cup ServingsNumber of Servings: 8Recipe submitted by SparkPeople user TARABARA.

The nutritional information for Pumpkin Black Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 248.2

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 898.0 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 12.7 g
• Protein: 11.1 g

Pumpkin Black Bean Soup is Mexican cuisine.

The dietary needs meet for Pumpkin Black Bean Soup is Low Fat