Today I woke up to take Chloe (our 1 1/2 yr old maltipoo) outside and it was freezing!! I couldn’t believe how cold it was. Then while I was getting ready to go to work I heard we have a FROST WARNING tonight. What?!? It’s only the end of September. And then its supposed to be close to 70 tomorrow. Oh Ohio….how I love the weather here.
I got this recipe the other day from my friend and couldn’t wait to try it. After hearing the weather forecast, it was a perfect night for some warm and comforting soup. Although I do like the convenience of canned soup (Amy’s makes some really good ones), I don’t like all the sodium that’s in them. This recipe is low in sodium and fat! I added a bit more cayenne and cumin to spice it up – I like my dishes to have some heat. The pumpkin makes the soup really thick without too much sweetness. I can’t wait to try this in some of my chili recipes for a little twist. I didn’t have green onions or red peppers at home so I added mushrooms and corn for some more flavors and colors.
Pumpkin and Black Bean Soup
1 tbsp olive oil
5 green onions, thinly sliced
1 red bell pepper, chopped
3 cloves garlic, chopped
1 1/2 tsp ground cumin
1/2 tsp dried thyme
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can pure pumpkin or 2 cups fresh pumpkin puree
1 (14.5) oz can no-salt-added diced tomatoes, undrained
1 (14 oz) can vegetable broth
1/2 c water
1/2 tsp salt or more to taste
1/8 tsp cayenne pepper or more to taste
Heat oil in large saucepan over medium heat. Add white and green parts of onions, bell pepper, and garlic (mushrooms). Cook, stirring occasionally for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally for 1 minute. Add beans, pumpkin, (corn) tomatoes and juice, broth, and water. Bring to a boil. Reduce heat to low, cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with darn green onion tops. Makes 8 – 1 cup servings.