Pumpkin Black Bean Soup

[Guest guest]

Pumpkin Black Bean Soup

 

4 small onions, quartered

4 cloves garlic

1/4 cup olive oil

5 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cans (15 1/2 ounces each) black beans, rinsed and drained

46 ounces vegan chicken-style broth

1 can (16 oz) solid pack pumpkin

1 can (14 1/2 ounces) diced tomatoes, undrained

3 - 4 tablespoons vinegar (or lemon juice)

Tofutti sour cream & /or chopped chives - optional garnishes

 

1. Coarsely chop onions & garlic.

 

2. Heat olive oil in 6-quart heavy saucepot. Add onion and garlic and

saute', stirring frequently, until onions are soft and begin browning.

 

3. Add black beans to food processor fitted with chopping blade;

coarsely puree' beans. Stir into onions.

 

4. Add broth, pumpkin and tomatoes. Stir to mix thoroughly.

 

5. Bring to a boil, reduce heat and simmer, uncovered, stirring

occasionally for about 20 - 25 minutes.

 

6. Just before serving, stir in vinegar and simmer soup until heated

thoroughly.

 

7. Garnish with vegan sour cream and chopped chives, if desired.