Pumpkin and black bean soup

4 Mar

Pumpkin and black bean soup

  • 1 to 2 Tbs. coconut oil
  • 1 red onion, chopped
  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • 3 to 4 cloves garlic, crushed and minced
  • 2 tsp. cumin seeds, freshly ground
  • 2 tsp. fennel seeds, freshly ground
  • 1 tsp. sea salt
  • 4 c. water (or broth or broth&water)
  • ~4 c. pumpkin puree (or two 15oz. bpa-free cans)
  • ~2 c. tomato sauce
  • 1 Tbs. fresh cilantro, minced
  • 1 Tbs. chicken bouillon (better than bouillon; optional)
  • ~4 c. black beans, drained
  • 1 to 2 c. whole kernel corn
  • ~2 c. kale, chopped (optional)

Saute the onion, celery, carrot in the coconut oil on med-low heat ~5 min.  Add garlic, fennel, sea salt, and cumin.  A minute later, add the water/broth, pumpkin puree, tomato sauce, cilantro, and chicken bouillon.  Puree the mix with an immersion blender.  Bring to a boil and reduce to a simmer ~30 min.  Add black beans, corn, and kale.  Heat until warm.

Optional toppings: parmesan, heavy cream, more cilantro

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