Black Bean Pumpkin Soup

Like many others lately, I was zapped by the fall head cold bug.  So tonight, all I wanted was a warm cup of homemade soup.  This recipe is a combination of a Cooking Light recipe and a soup we made when working at a Colorado cafe.  And one of the best parts is the pumpkin!  It adds additional fiber and Vitamin A, and if you aren't a big fan of pumpkin, you truly don't taste it at all.  Nor do you really taste the tomatoes.  But the combination of all the ingredients is so delicious and comforting.

I also added red pepper flakes at the end to give it an extra kick.  It is great with feta or cotija cheese sprinkled on top.  I didn't feature that in this dish tonight, because I am not eating dairy products today.  But please feel free to add cheese.

 I made this soup completely pureed because that is how I like it.  But you can choose to just puree half of the beans and tomatoes and/or leave the onions minced.  Any of these combinations will make a good soup.

Black Bean Pumpkin Soup

Adapted from Cooking Light and Colorado cafe

Yields about 6 servings

1 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 14.5 oz can diced tomatoes, drained

2 14.5 oz cans black beans, drained and rinsed
3 cups vegetable broth
2 Tbsp red wine vinegar
1/2 tsp ground black pepper
1 15 oz can pumpkin

Parsley or green onions
Feta or cotija
Red pepper flakes

In a Dutch oven or large heavy bottomed pot, heat olive oil on medium heat.  Add onions and cook until lightly browned, about 5-10 minutes.  Add in the garlic and cumin.  Mix well and saute for a few minutes.  Put black beans, tomatoes and onion mixture in food processor.  Puree until smooth.

Add the vegetable broth, vinegar, pepper, pumkin and pureed bean mix back into the Dutch oven/pot.  Stir well.  Bring to a boil, then lower to a simmer and cover for 20 minutes.

Ladle into small bowls and top with parsley or green onions and cheese.  Please have more!