Pumpkin and Black Bean Soup
Samina Ali
Beans, Lentils, Legumes, dal & Pulses.
ingredients
- 1 tablespoon oil
- 1 onion (chopped)
- 4 cloves garlic (chopped)
- 1 tablespoon cumin (toasted and ground)
- 1 tablespoon chipotle chili powder
- salt and pepper to taste
- 4 cups broth (chicken or vegetable)
- 2 cups pumpkin puree
- 1 (19 ounce) can black beans (rinsed and drained)
- 1 (14 ounce) can tomatoes (chopped)
- 1/4 cup dry Sherry (or dry white wine)
- 1 handful cilantro (chopped, optional)
- 1 handful toasted pumpkin seeds (optional)
directions
- 1
1. Heat the oil in a pan.
- 2
2. Add the onions and saute until tender, about 5-7 minutes.
- 3
3. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute.
- 4
4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for 30 minutes.
- 5
5. Remove from heat and puree to the desired consistency.
- 6
6. Serve garnished with cilantro and toasted pumpkin seeds.
Source: http://closetcooking.blogspot.com/2009/10/pumpkin-and-black-bean-soup.html
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