Monday, November 9, 2009

Pumpkin Black Bean Soup

This soup is autumn in a bowl. It's filling, warm, healthy and involves pumpkin. What more could you ask for? Oh it's also embarrassingly easy for such a tasty dish.

I'm not usually excited about cooking that involved pouring things from cans and the spice cupboard, adding heat and eating. But sometimes that's all you have the energy for, and this is the perfect thing to make while in one of those moods and still having a great dinner no one will realize you put nearly no effort into. And those cinnamony roasted pumpkin seeds I made the other day are a amazing on top of this.

The chef and I decided this soup is pretty great but it's probably missing bacon. It needs a little something extra to amp up the flavor and take it from yummy to out of this world. Oh darn guess I'll have to cook it again and experiment with adding bacon next time. Unless someone wants to do that arduous task and let me know what happens.

Pumpkin Black Bean Soup

2 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth

4 Tablespoons olive oil
1/2 cup red onion, chopped
2 garlic cloves, minced
1 Tablespoon ground cumin
1 1/2 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground black pepper
1 teaspoon cayenne pepper

1 can (16 oz) pumpkin puree
3 Tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish

In a food processor puree the beans and tomatoes with half of the vegetable broth.

Warm oil in a large pot then sauté red onion, garlic, cumin, salt, cinnamon, allspice, pepper and cayenne on medium heat until onion and garlic are brown; about 3 minutes.

Add pureed ingredients, pumpkin and the rest of the broth to the pot. Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes.

Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds.

Original recipe from Noble Pig blog.


Marine said...

Hi, I just found your blog while searching for recipe ideas for the French diet. Thanks for sharing your ideas, experiences, frustrations and successes!
I noticed some of your comments on "unsweetened chocolate" and how it doesn't seem to work for the recipes from Montignac's book. I am using a French book by Montignac published in 1999 ("Je mange donc je maigris... et je reste mince!"), and for chocolate he simply recommands using chocolate with 70% cocoa or more, but he doesn't say that it has to be unsweetened! So maybe the translators were overzealous... Or maybe Montignac tweaked the diet later and my book is no longer current... As for me, I've stocked up on Lindt and Ghirardelli intense dark chocolates (70% and 72% cocoa) which are readlily available in my local grocery stores.

Emily said...

My email has been hiding these comments from me so a very belated welcome to the blog, Marine. Glad it has been helpful to you, it's always good to hear from other people trying to make this diet work.

The 70% or more cocoa thing just doesn't work for me because I get bad sugar headaches if I don't go all the way off sugar. I wish this trick worked because oh how I miss chocolate.