Ok, so it's not much of a looker, but this soup was good. Really good. If-I-ever-wrote-a-cookbook-this-would-be-in-there kind of good. You should try it!
I saw this post over at smitten kitchen, which made me want to try a pumpkin soup other than the coconut milk and red curry one I usually make. Deb describes her soup as "big, beefy, and bold", with toothsome chunks of ham. Well, obviously my soup isn't beefy or ham-filled, but I think it has a similar feel, though it tastes very different than the recipe that inspired it! It's thick and hearty and packed with flavour-- in this case, chipotle and cilantro, two of my very favourite flavours. I left some of the beans whole to give it a bit more texture.
I hope you'll give this recipe a try!
Pumpkin-Black Bean-Chipotle Soup (serves 4)
4 1/2 cups black beans (about three 15 1/2 ounce cans), rinsed and drained
1 15 1/2 ounce can whole tomatoes, fire roasted if you have them
1 tbsp olive oil
1 1/2 cups chopped onion
2 garlic cloves minced
1 tablespoon ground cumin
1 tsp good chili powder
2 chipotle chiles in adobo, minced, with 2 tbsp of the adobo sauce
1 teaspoon salt
freshly ground black pepper
4 cups vegetable broth
16-ounce can pumpkin pureé (about 1 1/2 cups)
3 to 4 tablespoons Sherry vinegar
1/2 cup of chopped cilantro, plus more for garnish
Coarsly pureé 3 1/2 cups of the beans and the tomatoes tomatoes.
In a large, heavy-bottomed pot heat the olive oil over moderate heat. Add the onion, garlic, cumin, chili powder, and salt, and cook, stirring, until onion is softened and beginning to brown. Add the chipotle and adobo sauce and cook for another minute. Stir in the bean pureé. Stir in broth, and pumpkin until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add the rest of the beans and vinegar and simmer soup, stirring, until heated through. Season soup with salt and freshly ground pepper. Add the chopped cilantro.
Serve soup garnished with cilantro sprigs.