Recipes

The pumpkin patches are now burst into vivid orange in the farmer’s fields.

Time to embrace and savour Thanksgiving’s sacred flavours:

pumpkin & spice!

Linda’s Pumpkin Black Bean Soup

“I love how the cinnamon and allspice blend with the

cumin to give this soup its soulful flavour.”

Ingredients:

2 cans (19 oz) of black beans, drained and rinsed

1 can ( 28 oz) of diced tomatoes

2 cups of pumpkin puree

½ cup of red onion, chopped

2 garlic cloves, minced

4 tbsp. of olive oil

4 cups of vegetable broth

1 tbsp. ground cumin

1 tsp. of cinnamon

1 tsp. allspice

sea salt & freshly ground pepper to taste

Balsamic Vinegar for garnish

Method:

In a large pot, sauté the onions in the olive oil on medium

heat until softened, about 3-4 minutes. Add in the garlic

and the spices. Sauté for another 1-2 minutes. Add the

canned tomatoes, black beans and pumpkin puree.

Combine well. Stir in the vegetable broth. Season with

salt and pepper. Simmer uncovered for 45-60 minutes,

stirring intermittently. When ready to serve, ladle soup

into bowls and drizzle with a few drops of balsamic vinegar.