Pumpkin with Black Bean Soup

Pumpkin with Black Bean Soup

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  • 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.

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