Pumpkin, Sweet Potato and Black Bean Purée

I wanted to include this soup in my week of Halloween treats, for it's made with pumpkin and that's about as Halloween-ish as you can get in my books. We have been eating this for dinner once a week over the past fortnight and seeing as it's received six thumbs up each time I've made it, I decided to share it here with you. 

Our trick 'r treating night is looking like it's going to be a blustery one and this may just find it's way to the menu on Saturday. Quick to make and seasonally appropriate, this will warm up our hands and toes before we head out to collect an abundance of candy.

I'll be back in this space on Monday with many more goodies for you.  Have a wonderful, spook-tacular weekend, friends!

Pumpkin, Sweet Potato and Black Bean Purée

2 tbsp butter

2 tbsp olive oil

1 large onion, peeled and diced

3 cloves garlic, peeled

3 sweet potatoes, peeled and roughly chopped

3 cups of black beans (cooked or canned)

1 1/2 cups pumpkin puree (canned or fresh)

1 tbsp + 1 tsp garam masala

2 tsp salt

8 cups chicken or veggie stock

~ Place the butter and the oil in a large pot and melt over medium high heat.  Add the onions and garlic and saute until the onions are translucent and slightly browned.

~ Add the sweet potato, pumpkin, black beans, salt and garam masala and stir to coat with the onion mixture and to combine the ingredients well.

~ Cover with 4 cups of stock and bring to a boil.

~ Reduce to a simmer, cover and allow to cook for 1 hour or until the beans and sweet potatoes are fork tender.

~ Puree using a regular or immersion blender.  Add the remaining stock and stir well.

~ Serve with bread and salad and enjoy!

Comments

[Susan]

You call this a puree, but you eat it as a soup, right? It sounds delicious!

[Kitchen Butterfly]

This looks yummy. The rest of my roasted pumpkin puree may have found a home:-)

[Susan]

I made this for dinner last night, substituting a roasted acorn squash for the pumpkin puree. It was delicious, and I'm looking forward to the leftovers for lunch.

[Karin]

I just discovered you blog. We tried this recipe last night an it was delicious! I substituted a buttercup squash. My otherwise sweet potato phobic teen went back for seconds:)