Last Friday, the weather was gross. It was that unfortunate type of drizzle that never fully develops into rain. And it was bitterly cold, too.
Not too much fun to be outdoors in that, so for me, it was the perfect excuse to stay in. Kelly and I put National Lampoon’s Christmas Vacation on (an all time favorite) and I whipped up a pumpkin black bean soup that I’ve been wanting to make.
Ingredients are simple: 1 can pumpkin, 1 can of black beans, 1 can of tomatoes, vegetable broth (I used my homemade broth for extra flavor), 1 yellow onion, 3 cloves garlic, red pepper flakes, cumin and chili powder.
In the meantime, coarsely blend the black beans and tomatoes in a food processor. Pour the mixture into the pot, and add 2 to 3 cups (depending on how soupy you like your soup!) of broth, the full can of pumpkin, 2 tsp cumin, and 2 tsp chili powder (to taste — I ended up adding more later on).
It should end up a little bit like this. Bring it to a boil and simmer for 20 minutes. Then add salt to taste, and half a cup of vinegar (either red wine or apple cider) to cut the sweetness a bit (trust me, this step makes a huge difference).
I had some pumpkin seeds on hand (I love them in salads), so I toasted some to top the soup.
I suggest adding avocado, feta and Tapatío too!