Saturday, December 19, 2009
Black Bean and Pumpkin Soup
compiled from many sources, inspired by smitten kitchen
2 Tbsp. butter
1 Tbsp. olive oil
1 c. finely chopped onion
2-3 cloves garlic, crushed
1 tsp. cumin
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/8 tsp. curry powder
pinch of cinnamon
2 cans (15 oz.) black beans, rinsed and drained
1 can (14 oz.) No Salt Added diced tomatoes
1 can (15 oz.) pumkin puree
1 quart (4 c.) low sodium vegetable stock
2 tsp. white wine vinegar
salt and pepper to taste
1. In a 6 quart stock pot, combine butter, oil, oinion, garlic, and spices. Cook over medium heat until onions are translucent and just starting to brown.
2. Meanwhile, coarsely puree black beans and tomatoes in a food processer. It should only take a few long pulses.
3. Add bean mixture, pumpkin, and vegetable stock to the pan. Bring to a boil, and reduce heat to a simmer.
4. Continue cooking uncovered for about 25 minutes or until the soup begins to thicken. Add vinegar and continue simmering for an additional 5 minutes. Serve plain or garnish with pumpkin seeds, sour cream, or an extra splash of vinegar.