Pumpkin Blackbean Soup

By Foodiewife

I first started to make a simple savory pumpkin soup, with a little cumin and about 1/2 cup of coconut milk. It was okay, but I wanted something with a little more kick to it. I ended up adding a can of drained black beans, some diced green chilis, a little creme fraiche and some like juice! It was brilliant. The combo of flavors really worked well to make a spicy soup that was worthy of seconds.

Ingredients

• 1 Tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, finely minced
• 2 cups pumpkin puree
• 1 can black beans, drained and rinsed
• 1 tsp. cumin
• 1/8 tsp cayenne
• 4 cup chicken stock (or vegetable stock)
• 1 cup half & half
• 1/4 cup creme fraiche (or sour cream)
• 1 can mild green chiles (reduce by half, if you don't want it as spicy
• 1 cup coconut milk (optional)
• 1 Tbsp fresh lime juice (or lemon)
• cilantro, as a garnish

Details

Servings 8

Preparation

Step 1

In the olive oil, saute the onion until tender.
Add the garlic, and cook for 1 minute but don't allow it to burn.
Add the pumpkin puree, seasonings and whisk together.
Add the chicken stock and the coconut milk (the coconut is optiona)
Add the black beans and green chilis and puree with an immersion blender.
(If you don't have an immersion blender, then puree the soup in batches in a regular blender.)
Return the pureed soup to the pot, and add the cream and creme fraiche.
Add the lime juice.
Adjust the salt & pepper, if needed.

Serve, if desired, with a dollop of creme fraiche or sour cream and some fresh cilantro.