Pumpkin with Black Bean Soup

Serves: 8+

Prep time: 1 hour

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Quarter and seed the pumpkin. Steam pumpkin quarters with sweet potatoes 10-15 minutes until soft; allow to cool.

In a large saucepan, sauté leeks in olive oil until soft and transparent; add garlic, red pepper and cumin and cook an additional minute. Place sweet potato and pumpkin in pan, cover with 5 cups stock and bring to a boil. Lower heat and simmer 5 to 7 minutes. Allow to cool. Purée until smooth and creamy. If soup is too thick, add additional stock. Add ginger, soy sauce and black beans. Bring back to boil; lower heat and simmer an additional 5 minutes to heat through.

Serve garnished with fresh cilantro and lime juice.

Recipe by Marie Danadio, PCC Cooks instructor, October 1997

Source: Adapted from her recipe published in Vegetarian Times Magazine

Learn more about our recipes. View guidelines »

More about: black beans, pumpkin, winter squash

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Amazing!

This soup has all my favorite ingredients. I used chipotle red pepper flakes and eliminated the ginger and soy sauce for a more southwestern flavor.

Delightful.

I love this soup! I will make it again and again...with an extra can of beans to boost the protein content.

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