Black Bean Soup is kicked up a notch with the addition of some delicious pumpkin! Detailed recipe and photographs included.
- 2 Tbsp. olive oil
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 Tbsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. freshly ground black pepper
- 3 cans (15 1/2 oz.) black beans, rinsed and drained (about 4 1/2 cups)
- 1 cup drained canned tomatoes, chopped
- 4 cups beef broth
- 1 can (16 oz.) pumpkin puree (about 1 1/2 cups)
- 1/2 cup dry Sherry (or other dry white wine)
- sour cream and/or lightly toasted pumpkin seeds
- In a 6-quart heavy kettle cook onion, garlic, cumin, chili powder, and pepper in oil over moderate heat, stirring, until onion is softened and beginning to brown. Stir in black beans, tomatoes, broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
- If you’d like a more chili-like consistency, serve as is. To puree, use an immersion blender to either partly or completely puree the hot soup. Or, puree the soup in a regular blender, working in batches. (Be careful not to fill too full, since the soup is hot!)
- Serve soup garnished with sour cream and toasted pumpkin seeds.
Adapted from Smitten Kitchen