Pumpkin Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 cups cooked white beans
• 3 cups vegetable broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Stir in cumin and cook for 1 minute.
3. Add beans, broth, pumpkin puree, oregano, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Taste and season with salt and pepper, if needed.
5. Serve warm, garnished with parsley.

Interesting Facts

• Pumpkin is a member of the squash family.
• Beans are a great source of plant-based protein and fiber.
• This soup is a great way to sneak some extra vegetables into a meal.