Sunday, October 30, 2011
There are three things I have learned never to discuss with people: religion, politics and the Great Pumpkin. - Linus Van Pelt in It's the Great Pumpkin, Charlie Brown
This week, in honor of the holiday, I intend to try pumpkin black bean soup! The recipe comes from The Six O'Clock Scramble by Aviva Goldfarb. I've shared it below:
pumpkin black bean soup (serves 6)
1 T vegetable oil
1.5c chopped onion (about one small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 t. salt
pepper to taste
1 can (15 oz) pumpkin
3.5 c vegetable or chicken broth
1 t. cumin
2 T. dry sherry
sour cream for serving
In a stockpot, heat the oil over med-hi heat. Add the onions and garlic and saute for about five minutes.
Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.
Mix the soup well, bring it to a gentle boil, and simmer for 20 minutes. Serve with a dollop of sour cream.
Nutritional Info per serving:
Total Fat 3.5g
Saturated Fat 0g
Dietary Fiber 6g