Pumpkin Black Bean Soup

[Detail Diva]

It's that time of year -- getting a chill in the air and wanting some warm comfort food.  I saw this recipe on Home Made Simple and had to try it; for me it is a keeper.  The predominant flavor is the black beans rather than the pumpkin. 

Serves 6-8
Prep time:  60 minutes
Cook time:  40 minutes

Ingredients

4 Tablespoons olive or canola oil
1/2 cup chopped shallots or red onion
2 garlic cloves, minced
3 Tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon kosher salt
1/2 teaspoon ground pepper

3 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups (32 oz) vegetable broth, divided

1 can (16 oz) pumpkin puree

3 Tablespoons balsamic vinegar

Instructions:

1.  Place oil, shallot or red onion, garlic, cumin, cinnamon, allspice,  salt, and pepper into a large pot and cook on low-medium heat until the hallot or red onion and garlic begin to brown.

2.  Using a food processor (or immersion blender) puree the beans and tomatoes with half of the broth.  Add the pureed mixture, pumpkin, and rest of broth to the pot.

3.  Simmer uncovered until thick, about 40-45 minutes.  Before serving, stir in the balsamic vinegar. 


Gayle's Comments:

This is a vegetarian recipe but I think that chicken broth could easily be substituted for the vegetable broth.  (I used the olive oil and red onion).

One step that I added to the above directions is that I skimmed the soup before I added the vinegar. 

Even though there are a lot of spices, it is a relatively mild soup.

I keep hearing that the more color in the food, the healthier it is -- can't ask for more in this combination!  Even the vinegar is dark.