Pumpkin & Black Bean Soup
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 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
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Preparation
Step 1
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.
Step 2
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!)
Step 3
Serve soup garnished with sour cream and toasted pumpkin seeds.
Step 4
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