Nutritional Wisdom with Carly Pollack

Black Bean and Pumpkin Soup

1 15oz can black beans, drained and rinsed
1/2 15oz can diced tomatoes, drained
1 1/2 cups chicken or vegetable stock
1/2 tbsp ghee or coconut oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 1/2 tsp cumin
1 tsp paprika
1/4 tsp black pepper
1/4 tsp ground chipotle pepper
sea salt, to taste
1/2 15oz can pumpkin puree
1 tbsp dry sherry (optional)
1 1/2 tbsp balsamic vinegar
1/2 medium avocado, diced
cilantro, chopped

Puree beans and tomatoes with half of the chicken broth in a large capacity blender or food processor. Separate into two batches if your blender is not large enough. In a large saucepan heat ghee over medium low heat. Add onion and garlic and cook until soft, translucent and fragrant. Add spices, stir and cook for a minute or two. Stir in black bean-tomato puree, pumpkin, broth and sherry (if using). Simmer uncovered until blended and thickened, about 15-20 minutes. Add vinegar and serve. Top with avocado and cilantro.

2-3 Servings