jump to navigation

Black Bean Pumpkin Soup November 12, 2008

Posted by marksun in soup, vegetarian.
trackback

Black Bean Pumpkin Soup
serves 4

I first had this soup for lunch at a nice little walk in restraunt called “Flavors” in Garberville California.  D and I liked it a lot, asked after the recipe, and learned the ingredients of the soup, but not the proportions, or for that matter, the particulars of the ingredients.  By now I have no idea how close this soup comes to the original but I like it anyway.  You will have to go to Garberville on 101 north in Humbolt County for the original.  

It actually is not that hard to make as long as you have a food processor.  I’ve never made it without one – I can see mincing the vegetables with a knife. The beans would be a different story – I suppose you could mash them like mashed potatoes or refried beans…  Given the food processor and some good canned ingredients you can make this soup after work in an hour including cooking time. 

The canned beans and cooked pumpkin work well.  If you use canned tomatoes get whole tomatoes and a good brand like S&W or you may find that the mass produced generic tomato sause doesn’t taste good – “Best Brand” for example is terrible.  Chicken broth in cans works fine, use a brand you like, but better yet use your own chicken broth.  

1 lg onion
several cloves garlic
fresh ginger – about 3 or 4 tablespoons ground fine
( stalk celery – not in the original “Flavors” ingredient list )

3 16oz cans black beans
1 lg can 32oz cooked pumpkin
plum tomatoes or 32oz can whole tomatoes

2 T cumin
1 t cinnamon
1 t black pepper
1 t salt
1 t cayenne or paprika

3 C chick broth – or vegetable broth for a vegetarian meal, or skip entirely and add onions celery and salt 

red wine vinegar, about 1/4 C 
red wine 1/4 C or more

In food processor mince the fresh vegies and toss into the soup pot on medium heat with a little olive oil to saute. Add a little water – the vegies will likely start to look dry when the pot is hot. 

meanwhile, puree 2 cans of black beans in the food processor and add to pot.  How fine you process the beans will determine the soup consistency 

Add some of the chicken broth to spread the heat 

Add can of cooked pumpkin

Puree plum tomatoes in food processor and add

add spices and chicken broth

Add water to thin as necessary.

Bring soup to gentle boil then reduce heat to med low to simmer…

Add vinegar and wine.

Simmer covered for at least a half hour, stirring frequently to keep the soup from burning on the bottom of the pot.

About canned ingredients
Taste the canned ingredients if you’re not familiar with them.  If you don’t like the way they taste out of the can, you won’t like the soup you make out of them either.

Advertisements

Comments»

No comments yet — be the first.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: