I’ve been a bit pumpkin obsessed lately. I’ve posted recipes for pumpkin smoothies, pumpkin bread and even roasted pumpkin seeds and fresh pumpkin puree. Here’s one more pumpkin recipe to complete the collection- an easy pumpkin soup.
This simple Pumpkin Black Bean Soup can be made with canned or fresh cooked pumpkin puree. Vary the flavor by using your favorite spice blend. I made it with pure ancho chile powder, but it would be equally tasty with a chili powder blend, curry powder or even garam masala.
Pumpkin Black Bean Soup
1 tablespoon canola oil or safflower oil
1/2 cup finely chopped white or yellow onion
2 cloves garlic, finely chopped
3 cups water
1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree
1 can (15 ounces) black beans, rinsed and drained
1 teaspoon coarse salt
2 teaspoons ancho chile powder or curry powder
1/2 teaspoon ground cumin
Dash cayenne pepper
1 small can (5.46 ounces) canned unsweetened coconut milk (2/3 cup)
In large pot, heat oil over medium heat. Add onion and garlic; cook and stir 5 minutes until softened. Add water, pumpkin, black beans, salt, ancho chile powder, cumin and cayenne. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes until soup has thickened. Stir in coconut milk.
Makes about 6 cups soup.
Tip: Fresh pumpkin puree can be used instead of canned pumpkin. You’ll need 1 3/4 cups pumpkin puree. Save and roast the pumpkin seeds for a tasty garnish.
