Black Bean and Pumpkin Soup

Yes, I like soup. And right now, with all the autumn weather and veggies, I am kinda obsessed. This soup is my absolute new favorite. Cory said it might even be the best soup I have ever made. Now, if I was in the US and had Cotija cheese and corn tortilla strips to garnish this with, it would be even better. For now, the Spicy pumpkin seeds from the previous post were perfect.

Spicy Black Bean & Pumpkin Soup
2 cups cooked and pureed pumpkin
1 15 oz can black beans (one of the precious few I brought from the US)
1 medium yellow onion, diced
3 large cloves garlic, diced
Cumin
Cayenne Pepper
This Seasoning (a mexican chili and lime seasoning)
Salt
Pepper
3 cups vegetable broth
pinch ground ginger
couple pinches ground coriander
1 tsp white wine vinegar

In a stock pot or cast-iron soup pot, saute onion and garlic in olive oil until onions begin to carmelize. Season with a bit of salt and pepper and the white wine vinegar.

Add pumpkin puree and all the seasoning. Cook over low heat for about 10 minutes, stirring occaisionaly.

Meanwhile, boil the can of beans (no need to drain) in the vegetable broth for about 10 minutes.

Add beans and broth to the pumpkin. Stir and combine then cover and simmer for about 15 to 20 minutes. Blend with an immersion blender and serve hot.

Like I said, crumbled Cotija cheese and corn tortillas would be money with this soup.

And can I point out that this soup is like, ridiculously good for you? Its practically fat free and Pumpkin and Black Beans are total super foods - full of beta carotene and other antioxidents, dietary fiber, protein, iron...