Curried Pumpkin and Black Bean Soup

[Guest guest]

Although I'm not a winter person at all, I must admit I do enjoy a

month or two of colder weather. I love rushing home in the cold with

the thoughts of a warm blanket and a bowl of comforting soup waiting

for me.

 

Typically, I am not a huge fan of cream-based soups, and much prefer

broth-based. However, I do love a pureed soup, and this is such a

wonderful combination of flavors. Amazingly enough, the pumpkin and

the black beans are wonderful together, and the curry and cumin give

it even more of a unique flair. Check out http://www.28cooks.com for

a picture of the finished recipe.

 

Curried Pumpkin and Black Bean Soup

2 tbsp butter

1 c onion, diced

2 cloves garlic, minced

1 1/2 tsp curry powder

1/2 tsp cumin

1/2 tsp salt

2 c vegetable broth

2 c canned pumpkin puree

3 c soymilk

1 (15 oz) can black beans, drained and rinsed

1/2 tsp cayenne pepper

1/8 tsp dried thyme

1/8 tsp nutmeg

 

Melt butter in large saucepan. Add onion and garlic, and saute over

medium high heat until tender. Add curry powder, cumin, and salt.

Saute for an additional minute or so. Whisk in flour, and whisking

constantly, cook for an additional minute. Slowly whisk in soymilk.

Allow to simmer for a minute before adding remaining ingredients.

Bring to a boil, lower heat, and simmer 5 minutes. Blend until

smooth, either using a stick blender, or pouring into a blender in

batches. Return to pan and simmer an additional 5 minutes. Serve with

toasted pumpkin seeds as garnish.

 

Enjoy!

Christiane