Pumpkin Black Bean Soup
I took my kids for a fun adventure to Stew Leonards, a fun grocery store in NY that has talking cows and other talking animals throughout the store to keep the kids occupied while I shop. They have their own dairy and so I love to buy milk and yogurts there, but sadly they make a lot of their own foods and none of them are kosher. We did see them sample a Pumpkin Black Bean Soup and since we couldn't taste it we decided to make our own and it was delicious and super easy,
- Duration
- Cook Time
- Prep Time
- 4-6Servings
Ingredients
- 2 tablespoon oil
- 1 onion, finely chopped
- 3 cup vegetable broth
- 1 can 15 oz. diced tomatoes
- 1 can 15 oz. black beans, drained and rinsed
- 2 cup pumpkin puree
- 1/2 tablespoon curry powder
- 1/2 tablespoon ground cumin
- dash cayenne
- salt to taste
- garnish sour cream and jalapeno can use parve sour cream to keep it parve or skip it
Preparation
1. Heat a medium sized pot over medium heat. Add oil.
2. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, half the black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in curry, cumin, cayenne and salt, to taste.
3. Simmer 5 minutes, then allow to cool a bit before using immersion blender to puree soup. Then add in the rest of the black beans and adjust seasonings to taste. Reheat if needed and serve garnished with a spoon of sour cream and finely chopped jalapeno.
