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Can #35: Harvest Cleanse Pumpkin Black Bean Soup

Lactose free. Gluten free. Not completely taste free.

This would taste amazing with a mirepoix base, tomatoes, chili powder, cheese and some sour cream. And a dollop of sour cream or crema. I’m on a three-week cleanse and can’t have any of those.

This was good without all the things I can’t have. I still missed the hint of onion and chili. Coconut milk added creaminess and a hint of sweetness. I was tempted to toss in some dark chocolate, like I would in a mole sauce, but I can’t have that either. Fresh herbs and garlic coupled with flavored EVOO and balsamic, added extra depth to flavor.

Harvest Cleanse Pumpkin Black Bean Soup

pumpkin black bean soupWhat you need:

  • 2 c pumpkin puree
  • 1 15 oz can black beans, rinsed and drained
  • 2 tbs olive oil (I used Devo Olive Oil Wild Mushroom and Sage EVOO)
  • 2 garlic cloves, finely chopped
  • 2 tbs fresh chopped cilantro
  • 2 tbs fresh herbs (I used a combo of rosemary, sage and thyme)
  • 1/2 tsp cumin
  • 2 tbs flax seed
  • 1 c vegetable broth
  • 1/2 c coconut milk
  • 2 tbs balsamic vinegar (I used Devo Olive Oil’s Cinnamon Pear)
  • Freshly ground sea salt and black pepper
  • 1/2 c roasted pepitas

What you do:

  • Add pumpkin, beans, oil, garlic, cilantro, cumin and flax seed in food processor.
  • Process until smooth.
  • Add broth and coconut milk and pulse until well mixed.
  • Transfer to saucepan.
  • Add balsamic and simmer over low heat, about 20 min or until heated through.
  • Season soup with salt and pepper.
  • Drizzle with EVOO and top with pepitas.