Thursday, December 3, 2009

Pumpkin Black Bean Soup

I found this recipe in a magazine at my mom's house on Thanksgiving. It sounded neat and I decided to try it because I had leftover pumpkin.

2 cans black beans, drained and rinsed
1 can diced tomatoes (14.5oz)
1 can pumpkin puree (16oz)
1/2 cup chopped red onion
2 gloves garlic, minced
4 Tbsp olive oil
4 cups vegetable broth
1 Tbsp ground cumin
1 tsp kosher salt
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground pepper
3 Tbsp balsamic vinegar

1. Place oil, red onion, garlic and seasonings in a large pot.

2. Cook on low to medium heat until onion and garlic brown.

3. Puree the beans and tomatoes with half of the broth. Add to pot.

4. Simmer uncovered until think, about 40-45 minutes. Before serving add the balsamic vinegar.

We thought this was pretty good. Although it needed a little spicing up. I'm not sure what to try. I thought I might add some corriander next time. Any suggestions?

Also, it needs some kind of sharp cheese or sandwich to go with it too. All we had on hand were some crackers.

Sorry, I have no pictures!

1 comment:

wirrek said...

I do like pumpkin and black beans together, wierd but YUM. I would add some spice. A sprinkle of red pepper would give it a little somthing, but wouldn't necessarily make it spicy.