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.”
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
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.