Thursday, January 9, 2014

Black Bean Pumpkin Soup

I was going to share this recipe in a few weeks but with this week's freezing temperatures and my pending Paleo diet, which doesn't allow for legumes, I thought I'd share it with you all today. This here is one of my favorite soup recipes, which if you know me well means I must really love this soup, because I sure do like my soups. You can tell by the stains on the page in the cookbook.


It's a perfect black bean soup with the smokey-ness from delicious cumin, a decadence from sherry, a savory taste and smooth texture from pumpkin and perfect acidity from red wine vinegar. 

Did I mention it's super easy to make and a quick recipe? Perfect for fall or winter, and believe it or not from my temple's cookbook.




Black Bean Pumpkin Soup
From From Bubbe's Blintzes to our Gourmet Dishes

3 15oz cans black beans, rinsed and drained
1 cup canned tomatoes, chopped and drained
1 1/4 cup chopped onion
1/2 cup minced shallot
4 garlic cloves, minced
1 tbsp plus 2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 stick unsalted butter
4 cups vegetable stock
1 16oz can pumpkin puree
1/2 cup dry sherry
3 to 4 tbsp sherry vinegar
Sour Cream and coarsely chopped lightly toasted pumpkin seeds, to garnish

In a food processor, coarsely puree beans and tomatoes. In a 6 quart heavy kettle, cook onion, shallot, garlic, cumin, salt and pepper in butter over moderate heat stirring until onion is softened and beginning to brown. Stir in bean puree, broth, pumpkin and sherry until combined and simmer, uncovered, stirring occasionally for 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add vinegar and simmer soup, stirring until heated through. Season soup with salt and pepper. Serve soup garnished with sour cream and toasted pumpkin seeds.


p.s. I use Greek Yogurt instead of sour cream :)

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