Im not usually excited about cooking that involved pouring things from cans and the spice cupboard, adding heat and eating. But sometimes thats all you have the energy for, and this is the perfect thing to make while in one of those moods and still having a great dinner no one will realize you put nearly no effort into. And those cinnamony roasted pumpkin seeds I made the other day are a amazing on top of this.
The chef and I decided this soup is pretty great but its probably missing bacon. It needs a little something extra to amp up the flavor and take it from yummy to out of this world. Oh darn guess Ill have to cook it again and experiment with adding bacon next time. Unless someone wants to do that arduous task and let me know what happens.
Pumpkin Black Bean Soup
2 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
4 Tablespoons olive oil
1/2 cup red onion, chopped
2 garlic cloves, minced
1 Tablespoon ground cumin
1 1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 can (16 oz) pumpkin puree
3 Tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish
In a food processor puree the beans and tomatoes with half of the vegetable broth.
Warm oil in a large pot then sauté red onion, garlic, cumin, salt, cinnamon, allspice, pepper and cayenne on medium heat until onion and garlic are brown; about 3 minutes.
Add pureed ingredients, pumpkin and the rest of the broth to the pot. Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes.
Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds.
Original recipe from Noble Pig blog.
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