A warm dose of pumpkin in winter is just what the doctor ordered! We’re squeezing every last ounce of quality culinary time we can with this bright-orange squash. Our final pumpkin recipe of the season, this hearty soup is perfect for any feast. It’s creamy, it’s vegan and it’s loaded with flavor from onions, coconut cream and black beans. Plus, pumpkin is crazy high in vitamin A, and just one serving of this creamy soup will give you a couple hundred times your daily requirement for a tasty immune system boost.
Cook time: 80 minutes | Serves 4
Ingredients
1 medium sugar pie pumpkin (around 4-5 lbs.)
4 cups low-sodium vegetable broth
1/2 cup coconut cream
1/2 cup canned black beans
1 large white onion
1 garlic bulb
6 Tbsp. extra virgin olive oil
4 Tbsp. extra virgin olive oil, divide
4 Tbsp. Gustus Vitae Gourmet Taste of Cajun Seasoning
Directions
1. Preheat oven to 450 degrees F. Line baking tray with aluminum foil or wax paper.
2. Carefully slice pumpkin in half lengthwise and scoop out seeds. Dice into 8-10 slices lengthwise and arrange on baking tray.
3. Drizzle around 2 tablespoons olive oil over pumpkin slices and roast around 45 minutes (they’re ready when easily pierced by fork).
4. In large pot, combine olive oil, half the black beans, roughly diced onions and garlic, and Taste of Cajun seasoning. Set to medium heat and cook until onions are translucent.
5. Remove pumpkin from oven, peel skin and add to pot. Bring to boil, reduce to low and cover for 20 minutes.
6. Using immersion blender, slowly pour coconut cream into pot, combining all ingredients. Pulse until even, creamy consistency.
7. Ladle into bowls and garnish with remaining black beans.