Kickin' Pumpkin & Black Bean Soup
From Chef Darlene Walton
"Pumpkin" blends in with the vegetables and black beans to add extra nutrition and delicious flavor which creates a dish the entire family will enjoy especially during the autumn months!
"Pumpkin" blends in with the vegetables and black beans to add extra nutrition and delicious flavor which creates a dish the entire family will enjoy especially during the autumn months!
Ingredients:
- 2 Tbsp. Oil (olive, canola, vegetable, or curry coconut)
- 1 Onion, finely chopped
- 1 Red Bell Pepper, chopped
- 2 to 3 Cloves Garlic, minced
- 1 Tsp. Ground Cumin
- 1/2 Tsp. Thyme
- 1 (10 oz.) Frozen Whole Kernel Corn
- 1 can (14.5oz) Fire Roasted Diced Tomatoes, drained
- 1 can (15 oz. each) Black Beans, rinsed and drained
- 1 can (15 oz.) Pumpkin (not pumpkin pie mix)
- 4 cups Chicken Stock or Vegetable Stock
- 1/2 Tsp. Cayenne Pepper (optional)
Instructions:
- Heat oil in a large soup pot or Dutch oven over medium heat. Add onions and sauté (I like to caramelize the onions... just enough to bring out the sweetness) add garlic and bell pepper continue sautéing until tender.
- Pour in diced tomatoes, black beans, stock, pumpkin and whole corn. Add cumin, (and any extra spices of choice) salt, and pepper to taste.
- Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 20 minutes.
Chef Darlene's Notes:
- This is great served over rice, and to give it more of a Southwest taste I suggest adding chili powder, chopped jalapeno peppers, and cilantro leaves. Garnish with diced avocado, chopped green onions, and a big dollop of sour cream or plain yogurt.