It's chilly here today, so this recipe seems like the perfect meal. Bake up some fresh bread and serve alongside while getting cozy on the couch watching the polls to see who our next President will be!
Pumpkin Black Bean Soup
Serves: 6-8
Prep time: 60 minutes
Cook time: 45 minutes
INGREDIENTS:
3 cans black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)
INSTRUCTIONS
Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.
Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.
Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.
Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.
Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.
Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.
Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.
Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.
Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.
Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.
2 comments:
I had soup today at lunch because it was freezing!!! It hit the spot. I love the weather change!This soup looks good.
ahhh...another thing to do with my butched pumpkins! Hope all is well with you and yours. God bless. Theresa :-D
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