Katie: You can never have too much pumpkin!
I was pleasantly surprised with an extremely simple black bean soup recipe recently, so when I saw this pumpkin version on Closet Cooking, I knew I had to try it! It was a perfect blend of onion, garlic, black beans, diced tomatoes, pumpkin puree, a bit of sherry, and cumin and chili powder. The addition of pumpkin made it slightly sweet and very rich. It was great topped with sour cream and cilantro!
Pumpkin Black Bean Soup (slightly adapted from Closet Cooking)
yield: 4 servings
- 1 teaspoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- salt and pepper to taste
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 1/4 cup dry Sherry (or dry white wine)
- cilantro (chopped, optional)
- sour cream (optional)
- Heat oil in a nonstick pan over medium-high heat.
- Add the onions and saute until tender, about 5 minutes.
- Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
- Transfer to a cooking pot and add the broth, pumpkin, black beans, tomatoes and sherry. Simmer for 25-30 minutes.
- Remove from heat and puree carefully until you reach the desired consistency. Add extra liquid (water) if it gets too thick.
- Serve with cilantro and sour cream. Enjoy!