Vegan Black Bean Soup with Pumpkin

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional, for a hint of spice)
• 2 cups canned pumpkin puree
• 2 cans (15 ounces each) black beans, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and jalapeño (if using) and sauté until softened, about 5 minutes.
3. Stir in the pumpkin puree, black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
5. Taste and adjust seasonings as needed.

Nutritional Information:

Per serving (1 cup): * Calories: 250 * Protein: 15g * Fat: 5g * Carbohydrates: 40g * Fiber: 15g

Dish Characteristics:

• Creamy and flavorful
• Packed with protein and fiber
• Perfect for a cozy and satisfying meal
• Vegan and gluten-free
• Can be served with crusty bread or tortilla chips

User Comments:

• "This soup is so delicious and comforting. It's perfect for a cold evening."
• "I love the hint of pumpkin in this soup. It gives it a unique and flavorful twist."
• "This is one of the best vegan black bean soups I've ever had. It's a must-try for any soup lover."

Special Precautions and Tips:

• If you don't have canned pumpkin puree, you can use fresh pumpkin. Simply peel and dice one cup of fresh pumpkin and then roast it in the oven at 400°F (200°C) for 20-25 minutes, or until softened.
• To make the soup spicier, add more jalapeño pepper to taste.
• This soup can be made ahead of time and reheated when ready to serve.