Smoky Black Bean Pumpkin Soup
Courtesy of Chef Sally Cameron, A Food Centric Life
Ingredients
2 15-ounce cans organic black beans, rinsed and drained
1 15-ounce can diced organic tomatoes, drained
3 cups low sodium, organic chicken broth (or use vegetable broth for vegetarian/vegan style)
1 tablespoon olive oil
1 cup chopped onion
3-4 garlic cloves, minced
2-3 teaspoons ground cumin
1-2 teaspoons smoked paprika (or regular)
½ teaspoon smoked black pepper (or regular)
¼ teaspoon ground chipotle pepper, or more to taste for more heat
Kosher salt, to taste
1 15-ounce can organic pure pumpkin puree (not pie mix)
2 tablespoons dry sherry (optional)
2 -3 teaspoons Balsamic vinegar
Optional garnishes: grated low fat Jack or Cheddar cheese, crumbled queso fresco, diced fresh tomato, sliced green onions or chives, crushed tortilla chips, low fat sour cream, diced avocado, and chopped cilantro.
Directions
Puree beans and tomatoes with half of the chicken broth in a large capacity blender, like a Vitamix. If you have a smaller capacity blender you may need to do it in two batches.
In a large saucepan heat olive oil over medium low heat. Add onion and garlic and cook until soft, translucent and fragrant.
Add spices, stir and cook for a minute or two.
Stir in black bean-tomato puree, pumpkin, broth and sherry (if using). Simmer uncovered until blended and thickened, about 15-2- minutes. Add vinegar and serve. Top with garnishes of choice, as noted above.
