10/16/2010

Black Bean and Pumpkin Soup

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One of my favorite things to eat for lunch is soup.  I eat soup all year long.   Steamy and warm bowls of it in the fall and winter, light and delicate broths in the spring and chilled gazpachos and velouté in the summer.  Soup is so satisfying.  One of the reasons I enjoy soup so much is getting to have a crusty piece of bread, a corn muffin, a hot biscuit, or some type of cracker to eat on the side to sop up the last bit of  goodness in the bowl-- yum! 


So, since I have a bit of that pumpkin puree leftover from the muffins, the only thing to make is a pot of Black Bean and Pumpkin Soup.  This soup screams Fall.  Looking at the ingredients you might think, "How can this taste good?"-- pumpkin, black beans, tomatoes, and cinnamon?  Let me say it just works.   The pumpkin adds a silkiness, the beans add body, the tomatoes add sweetness, the cinnamon adds the perfect spice, and the ground cumin just rounds it all together.  Finish it with a dollop of sour cream, some chipotle sauce, and sprinkle of pomegranate seeds for a bit of texture and you've got yourself a bowl full of goodness.  Oh, don't forget the cornbread.




Note: Can be eaten immediately, but this is also a "next day better" meal.

Printable Recipe


Black Bean and Pumpkin Soup
makes 6 servings


2 (15 1/2-ounce) cans black beans, drained and rinsed
1 yellow onion, diced
1 garlic clove, minced
2 tablespoons of canola oil
1 (15 1/2-ounce) can petite diced tomatoes
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups chicken stock
1 cup canned (not the pie mix) or homemade pumpkin purée
1 tablespoon red wine vinegar


In a large stock pot over high heat sauté the onion  in the oil, stirring frequently until the onion begins to soften, 5-10 minutes.  Add the garlic and sauté for another 2 minutes.  Lower the heat and continue to sauté until the onion is tender and translucent, about 5-10 minutes.


Add the tomatoes, cumin, cinnamon, ginger, salt and pepper to the soup pot, and sauté for 5 minutes.  Pour in the stock, pumpkin purée and beans.  Bring the soup to a boil.  Lower the heat and simmer for about 15 minutes allowing the flavors to meld.


Remove the soup from the heat to purée.  Puréeing makes it a thick, smooth, more cohesive soup, but you still want the texture of the black beans, so don't purée all of it.  You can either use an immersion blender right in the pot or wait to the soup cools and scoop out one-third of it and pour it into a food processor or blender.  Return the processed soup to the pot and stir until blended.  Add the vinegar and stir.  Serve while warm.  Enjoy!


Source: Adapted from Once Upon A Tart

2 comments:

  1. LovingMomof2October 16, 2010

    For any skeptics out there....I'll attest to this being the best soup EVER!

    ReplyDelete
  2. Can't wait to try this recipe over the weekend & kick off fall soup season! :)

    ReplyDelete

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