Pumpkin Black Bean Soup – It’s what’s for lunch this week.
Posted: November 9, 2011 | Author: lmoose | Filed under: Blog, Recipes | Tags: black beans, lunch, pumpkin, soup, vegetarian | Leave a comment »
Pumpkin Black Bean Soup
I’m totally into making one pot of something and having it for lunch the entire week. I don’t necessarily need that much variety. So soup. Chili. One pot rice dishes. All perfect for lunch! And recipes like that make the house smell all yummy. I will warn you not only once, but twice (see end of recipe) to be VERY careful when pureeing hot soup. Then again just because I’m such a messy cook doesn’t mean that goes for everyone.
Re: The picture of pretty flowers. Yes I realize nothing about that image says Pumpkin Black Bean Soup. But the aforementioned soup doesn’t particularly photograph
Ingredients:
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1 tablespoon chipotle chili powder – Originally this seemed like a lot to me. But not at all. Totally makes the soup.
salt and pepper to taste
4 cups broth (chicken or vegetable)
1 (14 ounce) tin pumpkin puree
1 (19 ounce) tin black beans (rinsed and drained)
1 (14 ounce) tin diced tomatoes
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional)
1 handful toasted pumpkin seeds (optional)
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 tablespoon cumin (toasted and ground)
1 tablespoon chipotle chili powder – Originally this seemed like a lot to me. But not at all. Totally makes the soup.
salt and pepper to taste
4 cups broth (chicken or vegetable)
1 (14 ounce) tin pumpkin puree
1 (19 ounce) tin black beans (rinsed and drained)
1 (14 ounce) tin diced tomatoes
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional)
1 handful toasted pumpkin seeds (optional)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
5. Remove from heat and puree to the desired consistency. As you know the whole ‘pureeing’ of hot things is one of my downfalls and pretty much always involves a big mess, soup everywhere including my hair. So be very, very careful!
6. Serve garnished with cilantro and toasted pumpkin seeds.
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
5. Remove from heat and puree to the desired consistency. As you know the whole ‘pureeing’ of hot things is one of my downfalls and pretty much always involves a big mess, soup everywhere including my hair. So be very, very careful!
6. Serve garnished with cilantro and toasted pumpkin seeds.
I also tossed in some cooked rice and some cooked chicken to make it even more filling. Toss in anything you have in the fridge. Maybe not pickles. That would be gross.
Recipe courtesy of www.closetcooking.com