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Black Bean Soup with Fresh Pumpkin

October 12, 2013 by Jessica Leave a Comment

I had so much fun with this soup. I have made traditional black bean soup a few times but with Autumn arriving with force this year I was in the mood to do something pumpkin. I live in a fairly small town but am usually impressed with the produce and food selection at our local grocery store. I do have a Whole Foods that isn’t too far away (about 30 miles) but it was rainy and foggy, and there was no way I was driving over the mountain. That being said – my store had everything I wanted except dried black beans! They had every other kind of bean…but black. So I had to go with canned. Which I wasn’t very happy about. I have been experimenting lately with dried beans and was excited to try black. Oh well, next time.

Anyhow, I reluctantly opened my black beans and rinsed them really well, to get all the extra grime off of them. So the soup…

I sauteed my veggies, onion, orange pepper (because that’s what I had – green or red would be great here too for color) and celery in a little olive oil. I let them get a little brown on them once they were soft to add some flavor. Then I added the pumpkin and homemade stock. I also added my spices, cider, apple cider vinegar, and a little salt and pepper. I let is come to a boil then turned it down to simmer for about an hour. Then I scooped about 2 ladles full of soup into my immersion blender cup. (If you don’t have an immersion blender, I highly recommend it. I use mine ALL THE TIME!) I repeated the ladle step once more so the soup is a good blend of the pureed bean mixture and whole veggies and beans. Its made a great combo. Don’t forget to remove the bay leaves before pureeing.

I really hope you enjoy this as much as we did. Even the 4 year old cleaned her bowl!

Enjoy!

Local Ingredient: Pumpkin (bought from a local farm stand). 

  • Veggies ready for the black bean soup

  • Saute Veggies Until Tender

  • Add all ingredients and simmer

  • Puree 3/4 of the soup and return to the pot

  • Simmer for a few to combine the flavors

  • Enjoy!

 

Print
Black bean Soup with Fresh Pumpkin

Cook Time: 2 hours

Serving Size: 4

Black bean Soup with Fresh Pumpkin

Ingredients

1 Cup pumpkin puree - homemade is best. If using canned, organic is best

3 Cups or 30 oz black beans

1 onion - diced½ - orange bell pepper - diced

2 celery stalks - chopped

1 tablespoon cumin

2 bay leaves

1/8 teaspoon fresh grated nutmeg - use a micro-plane to grate it directly into the soup (about 10-12 passed on the micro-plane)

3 oz fresh apple cider

1 cup chicken broth (homemade if possible to reduce sodium and additives.)

2 sprigs of rosemary - chopped - about 1 ½ tablespoons

1 teaspoon fresh thyme, chopped. Fresh is best but dried will work here too.

Instructions

  1. Heat a little cooking oil in a stock or soup pot. Add onion, celery, and peppers.
  2. Saute until soft then allow them to get a little caramelization.
  3. Add the pumpkin puree, black beans, and chicken broth, stir to combine well.
  4. Add the cider and apple cider vinegar. Don't skip these, they add a lot to the soup.
  5. Add the fresh herbs then the other spices and stir to combine.
  6. Bring to a boil and then turn to low to simmer and cover.
  7. Allow to simmer at least an hour.
  8. Remove the bay leaves. Using an immersion blender or counter top blender ladle about 2/3 of the soup into another vessel and blend until relatively smooth but still have some veggies and beans throughout.
  9. Add blended mixture back to stock pot and stir.
  10. Garnish and serve hot.
3.1
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2014 (c) My Clean Kitchen

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Filed Under: Recipes, Soups and Stews Tagged With: black bean pumpkin soup, black bean soup, black bean soup recipe, clean eating recipe, pumpkin soup recipe, soup recipes

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