Pumpkin Bean Soup

Soup is so easy to make; I often wonder why I don’t make it more often.  Sure, there are a few fairly decent soups found in a can, but nothing can compare to the flavor of fresh ingredients or the joy of standing over a large pot, stirring and swirling the simmering broth.

This soup is wonderfully hearty.  The firm kidney and black beans in the smooth pumpkin base make the perfect foundation for the burst of flavor from the fresh cilantro and other spices.  It really is perfect for a cold winter’s meal.   As a bonus, this meatless soup hits the elusive triple whammy: low in calories, high in fiber and high in vitamins (vitamin A in pumpkin and vitamin B1 in the kidney beans).  You could try adding different types of beans or even toppings like grated cheese and a dollop of sour cream.  Delicious!  What are your favorite “triple whammy” dishes?

Pumpkin Bean Soup
1 tbs olive oil
1 bunch scallions, sliced (reserve a handful for garnish)
1 red bell pepper, roughly chopped
3 cloves garlic, finely chopped
1 ½ tsp ground cumin
½ tsp thyme (dried) or 1 fresh sprig, minced
1 15-oz can black beans, drained and rinsed
1 15-oz can kidney beans, drained and rinsed
1 15-oz can pumpkin
1 14.5-oz can diced tomatoes, undrained
2 ½ cups chicken or vegetable stock
½ tsp salt
1/8 tsp cayenne pepper, or more to taste
cilantro, chopped for garnish

Heat the oil in a large pot over medium heat.  Add the scallions, bell pepper and garlic.  Cook for 5 minutes or until soft, stirring occasionally.  Stir in cumin and thyme; cook for one minute.  Add beans, pumpkin, tomatoes (and juice) and chicken stock.  Bring to boil, then reduce heat to low and cook for 10 minutes.  Add the salt and cayenne pepper.  Serve with a garnish of chopped scallions and cilantro.  Enjoy!