- 1 1/2 to 2 pounds pumpkin or other winter squash
- 1 large sweet potato, cut in quarters
- 2 leeks - halved, washed and thinly sliced
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1 red bell pepper, minced
- 1 teaspoon ground cumin
- 5 to 6 cups vegetable stock
- 1 tablespoon chopped fresh ginger
- 1 tablespoon tamari
- 1 (14-ounce can) black beans, rinsed and drained
- 1/4 cup chopped cilantro
- Lime juice, to taste
Quarter and seed pumpkin. Steam pumpkin quarters with sweet potatoes for 10 to 15 minutes until soft; allow to cool.
In a large saucepan, sauté leeks in olive oil until soft and transparent; add garlic, peppers and cumin and cook for 1 minute.
Place sweet potatoes and pumpkin in pan, cover with 5 cups stock and bring to a boil. Lower heat and simmer for 5 to 7 minutes. Allow to cool. Purée until smooth and creamy. If soup is too thick, add additional stock.
Add ginger, soy sauce and black beans. Bring back to a boil; lower heat and simmer an additional 5 minutes to heat through.
Serve garnished with fresh cilantro and lime juice.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member