Brooklyn has been frigid lately, but there’s no time for slow cooked soup on the weeknights. This pumpkin black bean soup is warm, filling and couldn’t be any easier.
I like Farmers Market organic pumpkin puree, Brad’s Organic black beans and Pacific vegetable broth when I can’t find Fig Food organic pumpkin or organic black beans.
After the onions and garlic are cooked, sauté the cumin and chili powder for a couple minutes until fragrant.
Pumpkin Black Bean Soup
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 carton (32 ounces) chicken or vegetable broth
2 cans (15 ounces each) pumpkin puree
2 cans (15 ounces each) black beans
1 can (28 ounces) diced tomatoes
a dash bourbon
thinly sliced scallions
toasted pumpkin seeds
a sprinkle of cheddar
1. In a Dutch oven or large pot, sauté onions in oil until tender, approximately 5-7 minutes. Add garlic and sauté for 1-2 minutes. Add cumin and chili powder and sauté until fragrant (1-2 minutes).
2. Stir in the broth, pumpkin, black beans and tomatoes including liquids. Bring to a boil, and reduce heat to simmer for 20 minutes.
3. Ladle out approximately half of the onions, beans and tomatoes with some juices into a bowl or large measuring cup. Using an immersion blender, carefully puree the mixture until smooth and return to the pot. (Alternately, allow the onions, beans and tomatoes to cool slightly and puree/ blend in a food processor or blender.) Simmer for an additional 5-10 minutes.
4. Garnish each serving with sour cream, green onions, pumpkin seeds and/or cheddar. If you’d like, stir in a dash of bourbon, to warm things up.