Monday, November 12, 2007

Pumpkin & Black Bean Soup

a little canola or olive oil
1 onion, finely chopped
1T. minced garlic
4 cups of your favorite broth
1 can petite diced tomatoes (undrained)
1 can black beans (undrained)
5 cups pureed pumpkin
1 1/2 t. curry powder
1 1/2 t. cumin
cayenne pepper to desired spicyness
sour cream or plain yogurt

Saute the onion and garlic in the oil. Add the rest of the ingredients. Simmer at least 15 minutes. Serve with a nice blob of sour cream to cool it down.

I make my own pumpkin puree by cleaning out a pumpkin, chopping it in large chunks, and baking it on a cookie sheet with a little water at 350 for 45 min to an hour, until very tender. I let it cool a bit, and then puree it in the blender. One pumpkin makes a LOT of puree!

2 comments:

emilyandreid said...

we just had this and we all LOVED it!! i'm sending it on to my pumpkin-lovin' sister! thanks!!

merathon said...

just made it tonight! YUMMY! i did add some basil as well.