Black Bean and Pumpkin Soup is ideal for this time of year when the weather makes us crave warm comfort food like soup. The addition of pumpkin to black beans takes this to a whole new level and makes for a very festive dinner.
Black Bean and Pumpkin Soup
(adapted from Once Upon a Tart)
1 onion, diced
1 garlic clove, minced
2 Tbsp. olive oil
1 can diced tomatoes, undrained
1 Tbsp. cumin
1/2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 cups vegetable stock
1 cup canned or fresh pumpkin puree
1 Tbsp. red wine vinegar
2 can black beans, drained and rinsed
Saute onion and garlic in the olive oil in a large soup pot over high heat, stirring frequently until the onion softens, about 5-10 minutes. Lower heat to medium and continue to cook, stirring occasionally, until the onions are tender and translucent, about 10 more minutes.
Add the tomatoes, cumin, cinnamon, ginger, salt and pepper to the soup pot. Pour in the stock, pumpkin, vinegar, and beans.
Bring the soup to a boil. Lower the heat and simmer for about 15 minutes, allowing the flavors to develop.
Remove the soup from the heat and puree, leaving just a little bit of texture. Serve with sour cream and chopped cilantro (optional).