Pumpkin & Black Bean Soup-1st Prize Winner 2010 Squashtoberfest

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.