Friday, October 26, 2012

Black Bean Pumpkin Soup

How about a great recipe for a delicious pumpkin black bean soup? This is easy, freezes well, and with the addition of the spices, has a different flavor.

Pumpkin Black Bean Soup

2 cans black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves, minced
4 T olive oil (or less)
4 cups vegt. broth
1 T cumin
1 tsp. each kosher salt, cinnamon, allspice
1/2 tsp. ground pepper
3 T balsamic vinegar
Baked pumpkin seeds for garnish

1. place oil, red onion, garlic and seasonings in a large pot.
2. cook on low-medium heat until red onion and garlic brown.
3. puree the beans and tomatoes with half of the veg. broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
4. simmer uncovered until thick, about 45 minutes. Before serving, stir in vinegar. Garnish with baked pumpkin seeds.

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