Maybe by posting this recipe early, I can manifest fall weather into existence. Bring on boot season! and SOUP 🙂
4 cups vegetable broth, preferably homemade! (click HERE for wicked broth recipe)
2 cups pumpkin puree (or a 15 oz can)
2 cups diced tomatoes (or a 15 oz can)
2 cups whole kernal corn (or a 15 oz can)
6 cups cooked black beans (3 cups raw beans, soaked & cooked, or three 15 oz cans)
1.5 cups roughly chopped onion
4 cloves garlic, minced
1 teaspoon kosher rock salt
1/2 teaspoon ground black pepper or to-taste
3 tablespoons wine vinegar (optional)
fresh parsley & pumpkin seeds for garnish
(spice if you wish! so many options: cumin, curry, chili powder etc. however, I prefer it milder)
Puree 2/3 of beans and all of the tomato until smooth. Set aside.
Melt butter in large pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook until translucent. Stir in the bean purée, remaining whole beans, corn, broth, pumpkin, desired spices and vinegar. Mix then simmer for about 25 minutes.
Another option is to put all ingredients (after browning and puréeing) into slow cooker, and cook on low for 6-8 hours. MMMMM.
Garnish with fresh parsley and pumpkin seeds
I like this soup served with crusty bread drizzled with good olive oil. The BEST.