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

Learn more about our recipes. View guidelines »

More about: black beans, pumpkin, winter squash

Comments

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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.

This recipe looks delicious!

The commenters here and from Facebook have offered some great tweaks. I am definitely going to sub in chipotles in adobo for the ginger and tamari. And two cans of beans makes a lot of sense protein-wise for an 8 serving recipe. Thanks! I'll try to remember to report back after I make it.

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