Woah...is it just me, or did October go flying by? Halloween is nearly upon us! This week, for FHE, we had a pumpkin fest: we carved some pumpkins, made pumpkin olive oil bread, and a delicious pumpkin black bean soup! Inspired by the season (and a cupboard stocked with pumpkin puree), this pumpkin soup was perfect for our pumpkin carving night because it got to simmer on the stove in a big heavy pot, while we got our hands dirty digging into pumpkin flesh.
In fact, this big black pot definitely resembles a cauldron. We're clearly getting into the Halloween spirit! But Halloween aside, this soup definitely needs to make it into your repertoire. It's hearty with a chili-like consistency, not-too-pumpkin-y (it really should be called Black Bean soup with a hint of pumpkin, but hey, this is October!), and it really warms you on a drafty night like this one.
Did I mention that it's SO EASY? Throw some delicious combination of spices and veggies in a pot, simmer, and enjoy! Plus, this is a veggie version, for when your vegetarian best friend comes to dinner (Hi Tracie!).
Pumpkin Black Bean Soup
from Gimme Some Oven
- 2 tbsp olive oil
- 1 1/2 c. chopped onion
- 4 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp ground black pepper
- 3 cans black beans, rinsed and drained
- 1 c. drained canned diced tomatoes
- 4 c. vegetable stock
- 1 can pumpkin puree
- 1/2 cup dry white wine (I used a cabernet sauvignon)
- Sour cream to garnish
- Roasted pumpkin seeds to garnish (if available)
- In a large heavy pot cook onion, garlic, cumin, chili powder, and pepper in oil over moderate heat, stirring, until onion is softened and beginning to brown.
- Stir in black beans, tomatoes, stock, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon
- Serve soup garnished with sour cream and toasted pumpkin seeds
And for good measure, here are the pumpkins we carved tonight: Che and Batman!