Pumpkin Black Bean Soup

Pumpkin is one of my favorite flavors in savory and sweet dishes. Unfortunately, I think it gets labeled as for Fall only, which I do not agree with. Sure pumpkins are one of the signature Fall flavors but it can easily be transformed for any season.

This soup is a great one pot meal that comes together quickly and doesn't make a big mess. It's also great because most of the ingredients are pantry staples so it could be a stand in for a last minute dinner.

We ate our soup topped with cilantro and chopped tomatoes and toasted bread on the side. Other great toppings would be sour cream or shredded cheese! Doesn't cheese just make everything better?

Ground beef or grilled steak/chicken would also be great add ins if you are not looking for a vegetarian meal.

Ingredients, recipe adapted from Dishing the Divine
- 1 onion chopped
- 4 minced cloves of garlic
- 1 tablespoon oil
- 1 can crushed tomatoes w/their juices
- 3 cans black beans, drained and rinsed
- 3-4 cups low sodium chicken or beef stock
- 1 can pumpkin (not pumpkin pie filling)
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes

1.) Heat the oil in a stock pot or dutch oven over medium high heat
2.) Add the onions and garlic and saute until transulcent
3.) Add the remaining ingredients and bring to a simmer for 20-25 minutes
4.) If desired, puree about half the soup with an immersion blender or in a blender
5.) Add additional stock if the soup is too thick
6.) Season with salt and pepper and enjoy!

 

I went on my run today! The sun was shining and it was a lovely 60 F out. I could get used to more afternoons like that. My run consisted of 5-400 meter runs at a 5k speed with short walking/jogging breaks in between. Overall, I felt pretty good and can't wait to run tomorrow.