This recipe, as I mentioned in the previous post, is a veganized version, loosely based on this one. Ours is more of a stew, so add more liquid if you prefer an actual soup.
PS Roasting pumpkins is fun!
1 pound bag of black beans, quick boiled or soaked overnight
1 15 oz. can fire roasted tomatoes with chilies
1 onion, diced
1/2 cup green onions, chopped
1 cup frozen corn
5 garlic cloves minced
1/2 TBL cumin
1 tsp paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 TBL vegan margarine (we used Earth Balance)
4 cups low-sodium (or homemade) vegetable stock
2-2.5 cups pumpkin puree
1/2 cup dry sherry
1/3 cup apple cider vinegar
In a large pot, melt the margarine and add onions, green onions, and garlic. Cook until fragrant and then add tomatoes, sherry, and vinegar. Cook about 5 minutes. Add spices and stir. Add remaining ingredients and bring to a boil. Reduce heat to simmer, cover the pot most of the way, and cook for 30-45 minutes, or until beans are soft. Reserve 2-3 cups of soup and blend with a hand blender or in a food processor. Stir in puree to the soup. Cook another 10 minutes or so and serve. (We made this late, late, late at night, so actually I’d recommend making this soup ahead of time so it has time to set up.)
Garnish with green onions, jalapenos, and vegan cheeze.
6-8 large servings
Serve with a salad, with homemade pumpkin seeds.