Pumpkin Black Bean Soup

I have a cold, or something, and it's pissing me off.  I don't have time for this bullshit.  I work out four to five days a week, take a handful of supplements at a time, and eat carefully so I can catch stupid colds?

Relax, I'm kidding.  I mean, I do have a cold, but I'm not that bitter about it.  (That bitter ... )

It's Sick-Inducing, Soup-Making kind of Weather.  I don't, however, have a chicken, so I had to figure something else out.  The canned pumpkin and black beans were sitting next to each other in the cabinet, looking guilty, which gave me ideas.

I found a few recipes online, but decided soup is too simple to be bothered.  I knew what I wanted, and that's what I made.



Pumpkin Black Bean Soup

1-2 T olive oil
1/4-1/2 cup sofrito (or equal amounts diced onion, green pepper, and celery)
1 clove minced garlic
2 t roasted ground cumin powder
1 can pumpkin
1 can black beans, rinsed and drained
3 c low sodium chicken broth
1 T tomato paste
1 T dry sherry
1 T honey
salt to taste

For serving:
queso fresco
fresh cilantro, chopped
scallions, sliced thin
crumbled tortilla chips
pepitas

1. In large saucepan, heat olive oil over medium heat.  Add sofrito and saute until soft, 3-5 minutes.  Add garlic and cumin, saute one minute longer.  Add pumpkin, black beans, broth, tomato paste and sherry.  Bring to a boil, then lower to a simmer and cook, stirring frequently, for about 20 minutes.

2.  Remove from heat, stir in honey and salt to taste.  I used roughly 1/2 t of kosher salt.

3. Serve hot.  (Duh.) I topped mine with queso and crumbled blue corn chips. Sour cream would go well here or creme fraiche.  I would have killed for fresh cilantro and scallions.

Do I feel better yet?  NO.