Pumpkin and Black Bean Soup from Closet Cooking (makes 4 servings) Ingredients: 1 tablespoon oil 1 onion (chopped) 4 cloves garlic (chopped) 1 tablespoon cumin (toasted and ground) 1 tablespoon chipotle chili powder salt and pepper to taste 4 cups broth (chicken or vegetable) 2 cups pumpkin puree 1 (19 ounce) can black beans (rinsed and drained) 1 (14 ounce) can tomatoes (chopped) 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. 6. Serve garnished with cilantro and toasted pumpkin seeds. |