Thursday, July 9, 2009

Pumpkin Black Bean Soup

I love this soup, its a hearty, smokey, slightly spicy and perfect for a simple meal. I saw a pumpkin soup recipe on a cooking show while I was in the hospital having my third daughter. Upon locating the recipe it actually turned out to look kinda gross so I created my own version

Pumpkin Black Bean Soup

2 Tbsp. Olive oil
1 large red onion, chopped
2 large cloves garlic, minced
1 Granny Smith apple, peeled and chopped
One can pure pumpkin puree (15 ounces)
1/4 tsp. ground cumin
1/8 tsp ground cinnamon
1/4 tsp. black pepper
Salt to taste
4 c. beef broth ( vegetable works great too)
2 cans black beans (15 ounces), undrained (I sometimes use pinto)
1 can corn, drained, or 1 c. frozen
1/4 c. uncooked grain (rice, barley, quinoa, whatever)
1 Tbsp. lime juice (optional)
Greek Yogurt or Sour Cream

Heat olive oil. Add onion and cook until onion is translucent. Add apple and cook slowly over medium heat until starting to brown a bit and is looking tender all the way through. Add the garlic and cook JUST until fragrant and then immediately add liquid. Either broth or water and then bouillon cubes

Add the cumin, cinnamon, black pepper, corn, beans, pumpkin, and grain.

Simmer until grain is tender.

If using, stir in lime juice

Option: Reduce the beef broth to 1 cup and omit the grain. Serve as a sauce over rice

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