Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese

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)

Instructions