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Pumpkin & Black Bean Soup
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Source: SF Chron
| The pumpkin acts as a thickener for the soup, as well as providing background flavor and texture for the beans. Serve with warm tortillas or break toasted tortillas strips into the soup. Ingredients: * 2 sugar pie pumpkins, each about 4 pounds, or 1 large baking pumpkin | |
| 3 cups | chicken broth |
| 2 tablespoons | butter, cut into bits |
| 2 teaspoons | olive oil |
| 1 | yellow onion, chopped |
| 2 cloves | garlic, minced |
| 2 tablespoons | minced fresh thyme leaves |
| 1/2 teaspoon | dried savory |
| * 2 dried Anaheim chiles | |
| 2 teaspoons | kosher or sea salt |
| 3 cups | fully cooked black beans, (if using canned, thoroughly rinse and drain) |
| * -- About 2 cups water * -- Kosher salt and freshly ground pepper to taste | |
| 1/2 cup | crema or sour cream, for garnish |
| * 2 sweet red Italian or bell peppers, seeded and minced, for garnish | |
| 1/2 cup | chopped cilantro leaves, for garnish |
Instructions:
1. Preheat the oven to 350?. Pierce the skin of the pumpkin in several places. Place on a baking sheet and bake until very soft and easily pierced with a knife, about 1 1/2 hours, depending on size.
2. Cut in half and cool before removing and discarding the fibers and seeds from the cavity (or make pumpkin seeds; see recipe elsewhere on this page). Scoop the flesh into a bowl.
3. Using a blender or food processor, in batches, if necessary, puree the pumpkin with the chicken broth and butter until smooth, about 3 minutes per batch. Set aside.
4. In a large sauce pot, heat 2 teaspoons olive oil over medium heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic, thyme, savory, chiles and salt; saute another 5 minutes, or until garlic is cooked and aromatic. Add the black beans.
5. Pour in pumpkin puree and add water to adjust consistency. Taste for salt and pepper, and adjust as desired.
6. To serve, ladle into bowls and garnish each with a swirl of crema, spoonful of red bell pepper and a sprinkle of cilantro.
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