Pumpkin Black Bean Soup

It feels like winter with the wind gusting and rain falling.For this reason we have been hiking the mountain and forest trails. The tall trees with their massive arms and impressive length reach out in every direction. They break the rainfall as we move beneath them while they creak and groan as they lean into each other. The trail is blanketed in deep pockets of pine needles and is like walking on a deep thick carpet.

This hike travels up and down Cape Perpetua, through the camp ground and then to a lookout; on the Oregon coast. Today the area was crowded with large groups of campers and hikers. Memorial Day weekend is kind of the kick off day for summer vacation here on the coast. We celebrated the day ourselves with a warm bowl of Pumpkin Black Bean Soup. Recipe has been slightly adapted from "Soup for Every Body", by Joanna Pruess with Lauren Braun RD, LD.


1 cup cooked dried black beans (makes about 3 cups cooked) or
2- 15 ounce can black beans (drained)
1 cup drained canned tomatoes
1 cup canned pumpkin puree
2 to 3 cups water
2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon ground cumin
3-4 tablespoons red wine vinegar
Salt and pepper to taste
Sour cream (dollop at the end)

To prepare:

Heat olive oil in a large heavy soup pot over medium heat. Add onions and saute until tender, about 8 to 10 minutes. Add the garlic and stir about 30 seconds more. Add beans, pumpkin, canned tomatoes and cumin. Add water, bring to a boil, then simmer 30 to 40 minutes.

Use immersion blender to roughly blend together. Stir in salt, pepper and vinegar. Taste, adjust seasoning if needed. Serve with a dollop of sour cream and some crusty bread. Enjoy!


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