Another post from Once Upon A Tart, this time something savory and perfect for the season.
Black bean soup gets paired with pumpkin, cumin, cinnamon and ginger for a soup that's not only delicious, but warming, and who wouldn't want a bowl of soup like that right now? If you're used to the Panera black bean soup, this won't be quite so salsa-ish, tasting a bit more like mild chili than salsa.
While I initially thought the 1 tablespoon of cumin might be a bit overpowering, it really wasn't. These recipes have it all together, and while the taste of cumin was present, it melded with the cinnamon and ginger to unite as a whole.
Black Bean and Pumpkin Soup with Cinnamon and Ginger
From Once Upon A Tart
Makes 6 servings
1 1/2 cups dried black beans, picked through, rinsed, and soaked overnight
6 cups cold unsalted water (for simmering the beans)
1/2 big yellow onion, diced
1 garlic clove, peeled and minced
2 tablespoons olive oil
3/4 pound plum tomatoes, peeled and diced
1 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups (1 quart) vegetable or chicken stock
1 cup canned or fresh pumpkin puree
1 tablespoon red-wine vinegar
- Drain and rinse the soaked beans in a colander. Bring the water and the beans to a boil in a large soup pot over high heat. Lower the heat and simmer, uncovered, for about an hour, until the beans are soft to the bite but not falling apart or splitting. Drain the beans in a colander.
- Saute the onion and garlic in the olive oil in a large soup pot over high heat, stirring frequently so that they don't stick to the bottom of the pan., until the onion begins to soften, 5-10 minutes. Lower the heat to medium and continue to saute, stirring occasionally, for about 10 more minutes, until the onion is tender and translucent. (I added the spices at the end of the onion's cooking time and sauteed for about a minute before proceeding with the recipe)
- Add the tomatoes, cumin, cinnamon, ginger, salt, and pepper to soup pot, and saute until the tomatoes begin to break down and give off juices, 5-10 minutes. Pour in the stock, pumpkin puree, vinegar, and beans.
- Bring the soup to a boil. Lower the heat and simmer for about 15 minutes, allowing the flavors to meld.
- Remove the soup from the heat to puree. Pureeing makes it a thick, smooth, more cohesive soup, but you still want the texture of the black beans, so don't puree it all. If you're using an immersion blender, puree one-third of the soup right in the pot. Serve warm.
- If you don't have an immersion blender, wait until the soup cools (I did not, I just was extra careful), then scoop up some with a ladle, or a heatproof measuring cup with a handle, and pour it into the bowl of a food processor (or a blender) fitted with a metal blade. Process in batches until you have pureed about one-third of the soup. Serve warm.