It's time to say goodbye to September and hello to October.
That means recipes that are centered around Halloween!! This recipe,
however, gives you the best of both worlds, a pumpkin dish with a Halloween
theme! Give this Black Bean Pumpkin Soup a try on a cold October
day.
Ingredients:
- 2
(15oz) cans black beans, rinsed and drained
- 1
(15oz) can diced tomatoes, drained
- 3
cups low sodium broth (chicken, turkey, or vegetable)
- 1
tbsp. olive oil
- 1
cup chopped onion
- 3-4
garlic cloves, minced
- 2-3
tsp. ground cumin
- 1-2
tsp. smoked paprika (or regular)
- 1/2
tsp. smoked black pepper (or regular)
- 1/4
tsp. ground chipotle pepper, or more for more heat
- salt
to taste
- 1
(15oz) can pumpkin puree (not pumpkin pie mix)
- 2
tbsp. dry sherry (optional)
- 2-3
tsp. balsamic vinegar
Directions:
- Puree
beans and tomatoes with half of the broth in a large capacity
blender. If you have a smaller capacity blender you may need to do
it in two batches.
- In
a large saucepan heat olive oil over medium low heat. Add onion and
garlic and cook until soft, translucent, and fragrant.
- Add
spices, stir and cook for a minute or two.
- Stir
in black bean-tomato puree, pumpkin, the rest of the broth and sherry (if
using). Simmer uncovered until blended and thickened, about 15-20
minutes. Add vinegar and serve. Top with garnishes of choice.
For an extra smooth soup, give it one more whirl in the blender.
If you want to make the cute spider web look in the picture click
on the link below where it gives you full directions on how to do it!!
