I have to make a confession. As much as I love the foods of the fall harvest season, I am incredibly picky about the squash I eat. I love butternut, delicata and spaghetti squash. I do NOT love pumpkin and acorn squash, and I struggle to use them up every time they appear in my CSA box. Which makes me feel bad, since Kevin seems to love the pie pumpkins so much. I usually end up feeding half the squash we receive to the dog, as he has seasonal allergies, and some roasted squash puree helps his tummy out a lot.
Earlier this week, Kevin posted a recipe for pumpkin black bean soup, and I thought this was something I could get behind, as is seemed a straight-forward black bean soup with some pumpkin puree added for some body in the soup. And I have to agree with Kevin, that the finished soup is excellent. It has all the zing of my typical spicy black bean soup, but the pumpkin adds a nice earthy, grounding note to the finished soup. Give it a try!
Pumpkin and black bean soup
Adapted from Closet Cooking
1 T oil
1 onion, diced
2 carrots, diced
3 banana peppers, seeded and diced
3 cloves garlic, minced
1 T ground cumin
1 T chipotle puree
salt and pepper to taste
4 cups broth (chicken or vegetable)
2 cups roasted pumpkin puree
1 (19 ounce) can black beans (rinsed and drained)
1 (14 ounce) can diced tomatoes
1/4 cup dry Sherry (or dry white wine)
1 handful cilantro (chopped, optional)
1 cup diced lean ham (optional)
1 handful toasted pumpkin seeds (optional)
- Heat the oil in a large dutch oven
- Add the onions, carrots and banana peppers and saute until tender, about 5-7 minutes.
- Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
- Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
- Remove from heat and puree to the desired consistency – I like my bean soups to stay pretty chunky, so I only puree with my immersion blender for a minute or so. Taste and adjust seasoning.
- Add the diced ham (if using).
- Serve garnished with cilantro and toasted pumpkin seeds.
344 cal/serving; 60cal from fat, 6.4g fat, 20mg cholesterol, 770 mg sodium, 960mg potassum, 52g carbs, 13g fiber, 20g protein