vegged-out pumpkin and black bean soup

 

Not exactly seasonal but one of my daughter's had this recipe in a stack of recipes to try...so we tried it...and everybody liked it.

vegged-out pumpkin and black bean soup (Costco Connection, October 2020)

1 tablespoon olive oil

5 green onions (white parts and light green parts) thinly sliced

1 red bell pepper, chopped

3 cloves garlic, minced

1 1/2 teaspoons ground cumin

1/2 teaspoon dried thyme

2 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can pure pumpkin

1 (14.5 ounce) can petite diced tomatoes, undrained

1 (14 ounce) can vegetable broth

1/2 cup water

1/2 teaspoon salt, or more to taste

1/8 teaspoon cayenne pepper, or more to taste

Heat oil in a very large nonstick saucepan over medium heat.  Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft.  Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. 

Add beans, pumpkin, tomatoes and their juice, broth and water; bring to a boil.  Reduce heat to low; cook for 10 minutes.  Stir in salt and cayenne pepper.  Top each serving with sliced dark green onion tops.  Makes 8 (1-cup) servings.