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This Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese is a creamy, hearty, and nutritious meal perfect for chilly weather. It combines the earthy flavors of black beans, the subtle sweetness of butternut squash, and the creamy texture of pumpkin. Topped with a swirl of softened cream cheese, this soup is as visually appealing as it is delicious. It’s also easy to make and packed with fiber, vitamins, and minerals, making it a comforting and healthy choice.
Ingredients:
For a large pot of soup (serves about 6):
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 small butternut squash, peeled, seeded, and diced (about 3 cups)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth (or chicken broth for extra flavor)
- 1/2 cup canned coconut milk or heavy cream (for a rich texture)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground cinnamon (optional for a warm hint)
- Salt and pepper to taste
- 4 oz cream cheese, softened and cubed (for topping)
