Saturday, October 9, 2010

Vegan Black Bean Pumpkin Soup*

Do you have a few cans of pumpkin lying around that you have no idea what to do with? Here is a great recipe for hearty pumpkin soup that is cheap to make and so delicious (it’s even better the day after you make it):

2 cans 100% pure pumpkin
1 can black beans (drained)
1 large can whole tomatoes (drained, peeled & chopped)
1 cup coconut milk (don’t use light, it not worth it!)
4 cups chicken or vegetable stock (2 cans)
2 tablespoons extra-virgin olive oil
2 large cloves of garlic (minced or crushed)
1 onion (finely chopped)
1½ tablespoons curry powder
3 teaspoons ground cumin
½ teaspoon pumpkin spice
½ teaspoon chili powder
Salt & pepper (to taste)

Directions: Saute the olive oil, garlic, onions and salt & pepper in a soup pan for 5 minutes. Add the broth, tomatoes, black beans and pumpkin puree to the onions and bring the ingredients to a boil. Reduce heat to medium low and stir in curry, cumin, chili and pumpkin spice, and simmer for 15 minutes. Then, add the coconut milk and simmer for an additional 5 minutes. Enjoy!

(*You can make this non-vegan by using heavy cream…it pretty much tastes the same.)

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