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Pumpkin and Black Bean Soup

November 20, 2009

Ever since the fall cooking workshop this past Tuesday, I have been trying to think of creative ways to use up all these unused cans of pumpkin sitting in my pantry. I literally have 5 cans of pureed pumpkin! I am not big on sweets, so I knew I had to make something savory with them. Enter Pumpkin and Black Bean Soup! Sounds like an odd combination, but it is actually pretty good. Here’s another total comfort meal that you can freeze and heat up anytime. Coming home from a long day of work/school is tough when you don’t have food readily available. I made sure to make a couple extra servings for this weekend since I already know it’s going to be a busy one. This soup reminds me of the chili I made a while ago without the meat and the obvious addition of pumpkin. You can’t really taste the pumpkin flavor at all, it just adds a rich thick texture to the soup. For a little heat in my soup, I added some chili powder when the soup was cooking. Stir in some fresh cilantro at the end and this is the perfect soup for the cold winter nights.

Here are a couple other recipes to use up leftover pumpkin:

Cinnamon & Nutmeg Pumpkin Dip

Pumpkin Walnut Bars

Pumpkin and Black Bean Soup

Serves 4 to 6

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cups vegetable stock
  • 1 can (14 1/2 ounces) diced tomatoes in juice
  • 1 can (15 ounces) black beans, drained
  • 2 cans (15 ounces) pumpkin purree
  • 1 cup fat free milk
  • 1.5 tablespoon curry powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • Coarse salt
  • Cilantro for garnish

Directions

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in milk, curry, cumin, chili powder and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with cilantro.

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