Combining the perfect blend of black beans and pumpkin purée, this hearty fall soup can be prepared a day in advance. For a more festive presentation, serve in prepared small pumpkins instead of soup bowls. Serve as a holiday meal first course or add the optional chicken and brown rice and serve with a side dark leafy salad for lunch or dinner anytime!
 

PRINT

Directions:

Heat olive oil in large saucepan. Sauté chopped onion, shallots and garlic until tender. Add cumin, cayenne and black pepper.

Purée beans, drained tomatoes, and sautéed mixture in food processor. Put pureed mixture back into large saucepan and heat on low.

Combine pumpkin purée, stock, and dry sherry. Bring to a boil, then reduce to slow simmer uncovered for 30 minutes—or until it is thick enough to coat the back of a spoon.

Just before serving, add optional heated chicken and rice. Stir in sherry vinegar. Ladle into bowls (prepared pumpkin bowls adds a nice presentation). Keep pumpkin lid on to stay warm.

For entertaining purposes, put the pumpkin seeds, heated chicken, heated rice, and non-fat sour cream in separate bowls so your guests can add what they want.

Time saving tip: Make a day in advance. The flavors are enhanced after being refrigerated for 24 hours.

Serves: 4

Ingredients:

• 4½ cups prepared organic black beans (rinsed and drained)

• 1 cup canned chopped tomatoes (drained)

• 1 large yellow onion, chopped

• ½ cup shallots, chopped

• 4 fresh garlic cloves, chopped

• 1½ tablespoons ground cumin

• ½ teaspoon ground black pepper

• ¼ teaspoon cayenne pepper

• ¼ cup extra virgin olive oil

• 4 cups roasted turkey, vegetable or beef stock

• 1½ cups pumpkin purée (16 oz. can)

• 1 cup dry Sherry

• 3 tablespoons Sherry vinegar

Optional:

• Cooked chicken breast

• Cooked basmati brown rice

• Toasted chopped pumpkin seeds or sesame seeds

• Non-fat organic sour cream

• Small pumpkins—prepare to use for soup bowls—retain top for lid