Pumpkin & Black Bean Soup

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Ingredients:

• 2 cups Rancho Gordo black beans, cooked

• 1 cup pumpkin purée

• 1 can coconut milk

• 1 can diced tomatoes

• ½ onion, chopped

• 1-2 inches fresh ginger, chopped

• 1 tablespoon scallions, chopped (optional)

• 2 teaspoons olive oil

• Salt/Black pepper 

Instructions:

• Cook beans as instructed 

• Sauté garlic, onion, ginger with oil in a pot

• Add the rest of the ingredients, salt and pepper to taste 

• Simmer soup until everything is soft 

• Purée soup with an immersion blender if you’d like

• Serve with a few black beans, scallions, and cilantro