I took my kids for a fun adventure to Stew Leonards, a fun grocery store in NY that has talking cows and other talking animals throughout the store to keep the kids occupied while I shop. They have their own dairy and so I love to buy milk and yogurts there, but sadly they make a lot of their own foods and none of them are kosher. We were offered to sample a Pumpkin Black Bean Soup and since we couldn’t taste it we decided to make our own and it was delicious and super easy.
More easy Fall soups can be found on JamieGeller.com
Duration: 20 Minutes
Cook Time: 10 Minutes
Prep Time: 10 Minutes
Servings: 4-6
INGREDIENTS
- 2 tablespoon oil
- 1 onion, finely chopped
- 3 cup vegetable broth
- 1 can 15 oz. diced tomatoes
- 1 can 15 oz. black beans, drained and rinsed
- 2 cup pumpkin puree
- 1/2 tablespoon curry powder
- 1/2 tablespoon ground cumin
- dash cayenne
- salt to taste
- garnish sour cream and jalapeno can use parve sour cream to keep it parve or skip it
PREPARATION
Heat a medium-sized pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, half the black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium-low and stir in curry, cumin, cayenne, and salt, to taste. Simmer 5 minutes, then allow to cool a bit before using immersion blender to puree soup. Then add in the rest of the black beans and adjust seasonings to taste. Reheat if needed and serve garnished with a spoon of sour cream and finely chopped jalapeno.
