This pumpkin black bean soup is just what is needed to warm the body and provide nourishment on cold fall days.
2 tablespoons extra-vrgin olive oil
1 can organic black beans, drained & rinsed
1 can pure pumpkin (not pumpkin pie filling)
2 red or green bell peppers, seeded & chopped
2 shallots, rough chopped
2 garlic cloves, minced
2 tablespoons cumin
1 tablespoon sea salt
5 cups organic vegetable broth
2 tablespoons organic agave or raw honey
Optional garnishes: oregano, tortilla chips
Heat the olive oil in a Dutch oven over medium heat until shimmering. Sauté peppers and onions over until fragrant; add garlic and cook another 5 minutes.
Stir in black beans, pumpkin, cumin, salt and broth. Bring mixture just to the boil, then reduce heat and simmer for 20 minutes.
Stir in agave or honey and remove from heat. Carefully blend the soup with an immersion blender until smooth (or blend in batches in a stand blender with the top vented). Serve with fresh or dried oregano, pepitas and/or crushed tortilla chips.
Add a dollop of sour cream if desired.
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