Sunday, 17 October 2010

Black bean and pumpkin soup (3 colours)

I had half a pumpkin left after making a risotto the other night so I decided to add it to a soup. I think this would be just as tasty with the other half of the pumpkin included.

To make pumpkin puree: halve a culinary pumpkin and remove the seeds and stringy bits with a spoon. Place the two halves in a roasting tin, cut-side down. Add 300 ml of water and roast in the oven at 175°C for 90 minutes. Remove the flesh with a spoon and puree in a blender.

Dried black beans - 1 cup, soaked overnight and cooked
Chopped tomatoes - 400 g can
Butter - 60 g
Onions - 2, chopped
Shallots - 4 small, chopped
Garlic - 4 cloves, finely chopped
Ground cumin - 1 tbsp
Vegetable stock - 1 litre
Pumpkin puree - 1 cup

1) Blend the tomatoes and black beans to a coarse puree - I didn't blend them very much and the soup turned out quite thick, but you can obviously blend them to your preferred consistency.
2) Heat the butter in a large saucepan until melted. Add the onions, shallots, garlic and ground cumin. Stir well and cook for 5 minutes until the onions have softened.
3) Add the bean and tomato mixture, vegetable stock and pumpkin puree to the pan. Bring to the boil, reduce the heat and simmer for 25 minutes. Serves 4.

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