Pumpkin . . . It Ain't Just For Pie Anymore

It's for soup too!

I love pumpkin.  But I don't like pumpkin pie.  So I found another way to cook pumpkin where I get the flavor, but not the weirdness of pie.

BLACK BEAN PUMPKIN SOUP


Ingredients: 

• 1 tablespoon olive oil
• 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
• 1 red bell pepper, chopped
• 3 cloves garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried thyme
• 2 cans (15 oz. each) black beans, rinsed and drained
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
• 1 can (14 fl. oz.) vegetable broth
• 1/2 cup water
• 1/2 teaspoon salt or more to taste
• 1/8 teaspoon paprika or more to taste

Directions:

1. Heat oil in large saucepan over medium heat.
2. Add green onions, bell pepper and garlic.
3. Cook, stirring occasionally, for 4 to 5 minutes or until soft.
4. Stir in cumin and thyme.
5. Cook, stirring occasionally, for 1 minute.
6. Add beans, pumpkin, tomatoes and juice, broth and water.
7. Bring to a boil. Reduce heat to low.  Cook for 10 minutes.
8. Stir in salt and paprika.
9. Top each serving with green onions.