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Sausage Black Bean and Pumpkin Soup


  • Author: Melissa Giffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 45 min
  • Yield: Serves 8 1x

Description

This savory and rich sausage black bean and pumpkin soup is the perfect cool weather dinner that’ll fill you up with nourishing ingredients, like black beans, ground sausage, onion, chicken broth, fire-roasted tomatoes, and pumpkin puree.


Scale

Ingredients

  • 1 cup dry black beans
  • 4 cups water
  • 1 tablespoon oil (olive or vegetable works well)
  • 1 pound ground sausage (spicy, Italian, breakfast, chorizo, or whatever you like)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 can fire-roasted diced tomatoes (15 ounce)
  • 1 can pumpkin puree (15 ounce)
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 cup heavy cream, optional
  • Salt and pepper, to taste
  • 1/4 cup fresh chopped cilantro for serving

Instructions

  1. In the pressure cooker pot, add the black beans, water, and oil. Lock the lid in place, and select high pressure (or pressure cook) for a 20-minute cook time.
  2. When the beans finish cooking, use a quick pressure release. When the pressure comes down, carefully open the lid. Drain the beans, and set aside (discard cooking water).
  3. Return the cooking pot to the pressure cooker, and select the “saute/browning” function.
  4. Add the sausage and onion to the pot, and saute, breaking up the sausage and stirring often, about 3 minutes.
  5. Add the garlic, and cook for 30 seconds.
  6. Add the chicken broth, tomatoes, pumpkin puree, cumin, oregano, and 1 teaspoon salt. Stir to combine well.
  7. Return the cooked beans to the pot.
  8. Lock the lid in place, and select high pressure (or pressure cook) for a 5-minute cook time.
  9. When the cook time ends, let the pressure release naturally for 10 minutes, and then finish with a quick pressure release. When the valve drops, carefully remove the lid.
  10. Stir in the heavy cream, and adjust the salt and pepper to taste.
  11. Serve hot with fresh cilantro on top.

Notes

  • You can use 2 (15-ounce) cans of black beans if you don’t want to cook dry beans. Just skip the cooking the beans step, and add the beans when you add the tomatoes and pumpkin to the pot.
  • You can use traditional or petite diced tomatoes if you prefer.
  • The heavy cream makes the dish smooth and the color pretty, but you don’t have to use it. It’s just as great without it.
  • You can make this on the stovetop by using 2 (15-ounce) cans of black beans in place of the dry beans. Saute the onion in the oil, and cook the sausage through. Add all of the other ingredients (except the cream), and simmer for 30 minutes. Add cream, and serve hot.
  • Works best in a 6-quart or 8-quart pressure cooker.
  • This recipe freezes very well, and the leftovers are even better the second day.
  • Serve with my famous cornbread recipe for a really great dinner.
  • Category: dinner
  • Method: Instant Pot
  • Cuisine: American
Nutrition Information: YIELD: 8
Amount Per Serving: Calories: 358.2 Fat: 21g Cholesterol: 48.1mg Sodium: 1,202.5mg Carbohydrates: 30.4g Sugars: 6.7g Protein: 15.5g Vitamin A: 756.7µg Vitamin C: 14mg

Keywords: instant pot, black bean, pumpkin, soup, dinner, sausage