Pumpkin and Black Bean Soup Recipe | Rutgers Cooperative Extension

Ingredients

• 4 tablespoons butter (1/2 stick)
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 2 15 oz, can black beans, drained & rinsed
• 1 15 oz can pumpkin puree (or 1 ½ cups)
• 1 cup tomato puree
• 4 cups low sodium chicken stock or homemade vegetable stock
• 1 Tablespoon
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper