Monday, November 9, 2009

What's for Dinner- Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup

2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can pumpkin puree
1/2 cup red onion, chopped
2 cloves garlic
4 tablespoons olive oil
4 cups vegetable broth
1 tbsp ground cumin
1 tsp each salt, cinnamon and allspice
1/2 tsp ground pepper
3 tbsp balsamic vinegar
baked pumpkin seeds for garnish
(I added a tablespoon of brown sugar too)

1. Place oil, red onion, garlic and seasonings into large pot

2.Cook on medium low heat until red onion and garlic are brown

3. Puree the beans, tomatoes and half of the vegetable broth. Add pureed ingredients, pumpkin and the rest of the broth to the pot

4. Simmer uncovered until thick, about 45 minutes

5. Stir in Balsamic Vinegar.

6. Garnish with baked pumpkin seeds and serve


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