Fall has definitely arrived in Vancouver. It is chilly outside and I am trying very hard to abide by the programmed settings on the new thermostat. But it is set for 21C and more of a 23C kind of girl, so I have two solutions: fire and soup. Our apartment has a lovely wood-burning fireplace that gets me nice and warm, especially when I curl up right in front of it. That just leaves the soup. Given the aforementioned chill, I needed to make something with ingredients that I had in the pantry so that I didn’t have to leave my fire-warmed house. This recipe was just the thing. The soup turned out very tasty and hearty. I served it with some cornbread and it was perfect!
Black Bean and Pumpkin Soup
Adapted from Everybody Likes Sandwiches
1 tablespoon olive oil
1 20 oz. can of black beans, rinsed and drained
1 large onion, chopped
8 garlic cloves, minced
2 tablespoons cumin
1 1/2 teaspoons mexican chili powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon pepper
4 cups beef broth
1 14 oz. can pumpkin puree
1 tablespoon cider vinegar
In a large pot, saute the onion and garlic in oil until soft. Add the cumin, chili, cinnamon, salt, pepper and black beans. Stir until everything is mixed together and then mash with a potato masher.
Add the pumpkin puree and beef broth, bring to a boil and then reduce to a simmer for at least 5 minutes.
Just before serving, add in the cider vinegar.