#blackbeanpumpkinsoup

I am currently enjoying last night's meal for lunch and just had to share this simple & satisfying pairing. The soup was largely inspired by, of course, a Smitten Kitchen recipe. The salad consisted of left-over veg taking up space in our refrigerator, dressed lightly in my homemade dijon vinaigrette.

Ingredients You Will Need:

3 15 1/2 oz cans of black beans, rinsed & drained

1 cup drained canned tomatoes, diced

15 1/2 oz can of pumpkin puree

4 pieces of bacon, carmelized slightly w/ brown sugar

1/2 cup red wine vinegar

1 shallot

1/2 yellow onion

4 garlic cloves

1/2 jalapeno

1/4 stick unsalted butter (+ splash of olive oil)

4 cups mushroom stock

  First saute the following:

Shallot, yellow onion, garlic, jalapeno, butter, olive oil

*I used my cast iron pot; if you don't have one, I suggest using a bigger vessel for this soup.

While the saute sits simmering, puree the black beans & drained tomatoes until smooth. We used an emergen blender. A food processor could also be used here.

Slowly fold black bean / tomato blend, broth & pumpkin puree into sautee & let simmer on low heat for approximately 25 minutes.

At this point, you are ready to toast your sunflower seeds and sizzle up your bacon bits.

I sprinkled raw sunflower seeds (unshelled) with just a splash of olive oil & pinch of salt, lightly coating them using my own 2 hands. I then popped my tray into the toaster oven & toasted for approximately 1 minute. You will hear some popping; just keep an eye on the toaster so that they don't burn to a crisp! (Max was occupied with the bacon at this juncture.)