[gourmet-spicy-veg] Pumpkin and Black Bean Soup

[Guest guest]

This looks good. Is there anything I can substitute for onion and garlic?

I'm cooking for my church, and some people can't have onion or garlic!

Thanks!

 

 

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" Adobe Miller " <recipe.pirate

 

Wednesday, February 24, 2010 7:49 PM

[gourmet-spicy-veg] Pumpkin and Black Bean Soup

 

 

> Pumpkin and Black Bean Soup

>

> (makes 4 servings)

>

> 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 r 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. Heat the oil in a pan.

> 2. Add the onions and saute until tender, about 5-7 minutes.

> 3. Add the garlic, cumin, chili powder, salt and pepper and saute until

> fragrant, about a minute.

> 4. Add the broth, pumpkin, black beans, tomatoes and sherry and simmer for

> 30 minutes.

> 5. Remove from heat and puree to the desired consistency.

> 6. Serve garnished with cilantro and toasted pumpkin seeds.

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