Curried Pumpkin and Black Bean Soup

Although I'm not a winter person at all, I must admit I do enjoy a month or two of colder weather. I love rushing home in the cold with the thoughts of a warm blanket and a bowl of comforting soup waiting for me.

Typically, I am not a huge fan of cream-based soups, and much prefer broth-based. However, I do love a pureed soup, and this is such a wonderful combination of flavors. Amazingly enough, the pumpkin and the black beans are wonderful together, and the curry and cumin give it even more of a unique flair.

My roommate's mother, Jan, who is an amazing cook, graciously offered up this recipe. Although I've added the black beans, changed the spices a bit, and made it vegetarian, it pretty much remains true to her recipe.



Curried Pumpkin and Black Bean Soup
2 tbsp butter
1 c onion, diced
2 cloves garlic, minced
1 1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp salt
2 tbsp flour
3 c soymilk
2 c vegetable broth
2 c canned pumpkin puree
1 (15 oz) can black beans, drained and rinsed
1/2 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp nutmeg

Melt butter in large saucepan. Add onion and garlic, and saute over medium high heat until tender. Add curry powder, cumin, and salt. Saute for an additional minute or so. Whisk in flour, and whisking constantly, cook for an additional minute. Slowly whisk in soymilk. Allow to simmer for a minute before adding remaining ingredients. Bring to a boil, lower heat, and simmer 5 minutes. Blend until smooth, either using a stick blender, or pouring into a blender in batches. Return to pan and simmer an additional 5 minutes. Serve with toasted pumpkin seeds as garnish.