Pumpkin Black Bean Soup
courtesy of: Fern Nesius
Serves 6-8
2T Olive Oil
3 cups pumpkin, peeled & cubed
4 cloves garlic
1 Large onion, diced
1-2 Hot Peppers to taste, seeded & finely minced
1 1/2 t cumin
1t cinnamon
1/2 t ground cloves
2t chili powder
salt to taste
1 28 oz can plum tomatoes chopped with liquid
1/2 cup dry red wine or chicken stock
31/2 cups chicken stock, easily substituted with veg stock
4 cups coooked black beans, rinsed & drained
1 cup corn
Garnish sour cream & cilantro
Directions
Heat 1 T Olive Oil in a large skillet, over medium heat. Saute pumpkin for 10 minutes until browned. Set aside. In a large stockpot heat remaining olive oil, add garlic & onion & hot peppers, saute until tender. Add spices, stir to combine. Add tomatoes & liquid, along with wine & broth. Add reserved pumpkin. Bring to a boil, reduce heat & simmer for 20 minutes. Add black beans & corn, simmer for 20 minutes more. Garnish with sour cream & cilantro & serve.