Pumpkin Black Bean Soup
Whether enjoyed as a quick weeknight meal or served at a fall gathering, this soup is a celebration of the season's bounty.
Ingredients
- 2 Tbls olive oil
- 1 cup chopped sweet onion
- 1 garlic clove minced
- 1/2 cup white wine
- 2 cans 15 ounces each black beans, rinsed and drained
- 1 can 28 ounces diced tomatoes, undrained
- 2 cups chicken broth
- 1 can 15 ounces pumpkin puree
- 4 tsp ground coriander
- 3 tsp ground cumin
- 3/4 tsp salt
- 1-1/2 tsp Msg. optional
- 1/4 tsp cayenne pepper
- 1/4 tsp pepper
- 1 cup heavy whipping cream
- Optional: Chopped fresh cilantro and tortilla chips
Instructions
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
- Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top soup with chopped cilantro and tortilla chips.
Video
Notes
MSG is a flavor enhancer. Some people claim to be allergic so always be aware of you are serving. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.
he U.S. Food and Drug Administration has given MSG its generally recognized as safe(GRAS) designation.[9] It is a popular misconception that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome". Several blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations.
Link: https://en.wikipedia.org/wiki/Monosodium_glutamate