Curried Black Bean and Pumpkin Soup

Remember how I have been lamenting about the lack of pumpkin in the grocery stores? Well, just a few weeks short of Thanksgiving, my local spot finally stocked its shelves with the heavenly squash and I got my hands on as many cans as I could fit in my pantry. I have a plethora of pumpkin recipes that I’m just waiting to have enough free time to whip up, but I decided on this one first because it’s just so quick and easy.

This is one of my favorites. Really, soup in general, is one of my favorites. It is so quick and easy and so perfect for fall/winter as it’s got a bit of warmth to it. It’s thick and creamy and extremely satisfying. I have no idea where I found the original recipe but this has been tweaked over time to become this delicious finished product. I hadn’t posted a recipe in a while and so I decided to take over Nate’s Tuesday with this recipe.

(Plus, he forgot it was Tuesday. Shhh…)

Ingredients

1 tbs. nonhydrogenated butter substitute (I like Earth Balance Vegan Butter)
1 heaping tbs. curry
1 tbs. cumin
1/2 tsp. kosher salt
1 tbsp. flour
1 c. soymilk
1 1/2 c. low sodium organic vegetable broth
1 can organic pumpkin (not pumpkin pie mix!)
1/2 can black beans, drained
1 tsp. cayenne
1 tsp. chili powder
1 tsp. onion powder
1 tsp. fresh ground black pepper

1. Melt butter in a pot. Add curry, cumin, salt, soymilk, and broth and saute for 1 minute.
2. Whisk in flour and all other ingredients.
3. Bring to a boil, stirring continually.
4. Reduce heat to a simmer and simmer 5 minutes.
5. Process in batches in a blender until smooth.