Spicy Pumpkin Black Bean Soup

On our Sunday cook-before-football day, Sarah and I also started the fall weather off with one of our favorite comfort soups. 

Go to the store and pickup:

  • 2 cans of pumpkin puree (not the pumpkin pie filling-the stuff without the condensed milk and sugars)
  • 1 can of black beans, drained and rinsed
  • 1 can of diced tomatoes, drained
  • 1 cup heavy whipping cream
  • 1-3 cups of vegetable broth (Depends on your desired thickness. You can experiment with the levels of pumpkin puree and vegetable broth.)
  • 1 onion
  • Curry powder
  • Pumpkin Spice (or the spices that make up pumpkin spice)
  • Cumin
  • Cayenne
  • Black Pepper

 

In a stock pot begin by heating up some vegetable oil and cooking the onion for 3-5 minutes until it appears see through. 

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Next toss in the tomatoes, vegetable broth, pumpkin and black beans. We chose to cut the onion into a little larger of chunks than usual for added crunch to eat bite. Stir ingredients together and bring to a boil.image

Add in your spices.  We usually use pumpkin spice, but didn’t have any, so Sarah tossed in a whole cinnamon stick, some nutmeg, black pepper, 1 tsp. of cayenne (we like everything spicy), 1 tsp. cumin and 1 1/2 tsp. curry powder.

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Once all your spices are stirred into the soup thoroughly, add in the heavy cream and reduce heat to a simmer.  The cream will mellow out your spices, so you may have to readjust and add a little more of one or another.  Simmer for 5 more minutes to make sure everything is completely interfused.  Serve with a dollop of sour cream, sprinkling of blue cheese or chives to garnish. 

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The chunky nature of this soup makes it hearty and perfect for those cold winter nights or chilly, rainy fall afternoons.  And if you are like Sarah and me, the spicy cayenne pepper will help clear your sinuses, as fall attacks mine every year.  The sweet pumpkin seeps into the equally as sweet and rather tart tomatoes and onions.  While the evenness of the black beans adds another tier of texture and protein.  Dip in an Asiago cheese roll to soak up the juice (Super Walmart’s bakery has these in the day old section and they’ll last up to three more days).

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1 Comment

Filed under Appetizers, Food, Gluten-Free, Lunch/Dinner

One response to “Spicy Pumpkin Black Bean Soup

  1. Pingback: Spice Cake Drenched in Cream Cheese Frosting | ebrogue

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