pumpkin black bean soup

it is a beautiful time of year.

the smell of woodsmoke in the air.

breathtaking crimson, gold and orange leaves whose colors deepen with every day that passes.

i love starting a pot of soup on sunday morning, letting it simmer away until mid afternoon then serving a piping hot bowl with a big hunk of crusty bread.

simple soups are my favorite - don't get me wrong, soups that simmer away from morning til' night have their place. but a soup that comes together can be a weeknight lifesaver especially of you have several hungry bellies to feed in a short amount of time.

i am almost willing to bet you have most if not all the ingredients to make this soup sitting in your  pantry. black beans, peppers, pumpkin, garlic, cumin, salt & sweetener.

the pumpkin adds a nice little hint of fall comfort - it is a great way to use up the last bit of pumpkin you have on hand. even if you do not have a whole can of pumpkin add what you have on hand.

soup, stews & chowders simply made warm my heart and my soul.

anytime i am having a down day or need a little pick me up a bowl of soup lifts my spirits.

funny how a little bowl of goodness can do that.

what's your comfort food?

do you have a favorite weeknight quickie soup that you keep on hand for when life gets crazy?

Pumpkin Black Bean Soup

serves 4

you will need:

1 can (15oz) black beans - drained & rinsed

1 1/4 cups pure pumpkin (not pumpkin pie filling)
olive oil

1 small hot pepper, seeds removed for less heat - roughly chopped
2 medium sweet bell peppers, seeded & roughly chopped

1 small onion - diced

2 garlic cloves - minced

2 tbsp cumin * 

*(note: we prefer 2 tbsp of cumin, others who have made this prefer 1 tsp - season to suite your own taste)
salt to taste

1 1/2 cans water

2 tbsp raw honey or agave
oregano for garnishing

pepitas & tortilla chips for serving

assembly:
in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes.

add cumin & salt  & stir - add black beans, pumpkin & water.
bring to a boil, reduce heat and simmer for 20 minutes.
stir in honey, remove from heat. with an immersion blender, blend until smooth - or blend in batches in a stand blender with the top vented.

garnish with pepita's & oregano or crushed tortilla chips.

enjoy!

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