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 oz 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 fresh 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!
Printed from thegalleygourmet.net