October is the good time to buy pumpkins for decorations, but why not for dinner?
Sopa de calabaza y frijoles negros (Spanish)
Makes 8 (1-cup/240 ml) servings
1 Tbs. (15 ml) olive oil
5 organic green onions (white and light green parts), thinly sliced; (dark green parts sliced and set aside)
1 organic bell pepper, chopped
3 organic chopped garlic cloves
1 (15 ounce/ 430 g) organic pure pumpkin
1 1/2 tsp. (7 g) ground cumin
1/2 tsp. (2,25 g) dried thyme
2 (15-ounce/860 g) organic black beans, rinsed and drained
1 (15-ounce/430 g) organic diced tomatoes, undrained
1 (14-ounce can/ 415 ml) organic vegetable broth
1/2 cup (120 ml) water
pinch or two cayenne pepper
1. Heat oil in a large saucepan over medium heat.
2. Sauté the white and light green pars of green onions, bell peppers, and garlic; stir, 4-5 minutes or until soft.
3. Stir in the cumin and thyme; stir for a minute.
4. Add beans, pumpkin, tomatoes, and their juice, broth and water.
5. Bring to a boil. Then reduce heat to low. Cook for 10 minutes.
6. Stir in the cayenne pepper.
7. Top each serving with sliced dark green onion.
