This gets rave reviews when I make it. I’ve shared it on SD before; not sure anyone else has ever given it a try!
Pumpkin and Black Bean Soup
6 servings; vegan
1½ to 2 lbs. pumpkin or other winter squash
2 tbs. olive oil
2 medium leeks, (white and pale green parts) halved, well-washed and thinly sliced
3 cloves garlic
1 large sweet potato, peeled and chopped
1 medium red bell pepper, seeded and finely chopped
5 to 6 cups vegetable stock or canned broth
15-oz can black beans, rinsed and drained
1 tbs. tamari or soy sauce
1 tbs. grated peeled fresh gingerroot
1 tsp. ground cumin
¼ cup chopped fresh cilantro
Quarter and seed pumpkin. Steam until tender, 10 to 15 minutes. Allow to cool.
Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are softened, about 5 minutes. Remove from heat.
Scrape pumpkin from peel. In large pot, combine pumpkin flesh, sweet potato, bell pepper and 5 cups broth. Bring to a boil. Reduce heat and simmer until sweet potato is tender, 15 to 20 minutes. Remove from heat and cool slightly.
In food processor or blender, puree soup, in batches if necessary. If soup is too thick, add additional broth. Return mixture to pot. Add leek mixture and remaining ingredients. Simmer until heated through. 10 to 15 minutes.
Per 1-1/2 cup serving: 163 ca.; 6G prot.; 4G total fat (1G sat. fat); 29G carb.; 0 chol.; 467 MG sod.; 4G fiber.
Recipe is honorable mention in Vegetarian Times’ soup recipe contest. By Marie Donadio of Seattle, Wash., who says, “When I serve this soup to my husband, I call it “Autumn in Jamaca.” It has a harvest feel with an island spice.”
Ellen’s notes: I recommend chopping the leeks. Just slicing them produces long stringy pieces that are difficult to eat. I did steam the pumpkin, but several people have told me that it’s easier to bake a pumpkin than steam it. I don’t know; I haven’t tried.