Pumpkin & Black Bean Soup
This recipe is a family favourite in the home of our CEO, Melanie Parish, but is also popular with guests who have been known to admit admiringly (sometimes with mouth full),”I’ve never tasted anything like it!” Melanie recently served it to staff who had stayed late to help with new employee interviews. It was a fast, flavourful meal that saw us through to the last candidate! The recipe originally came from Melanie’s daughter’s Montessori teacher, who prepared the soup for a kindergarten World Food Day. It tastes fantastic with fresh multi-grain bread.
2 cups pumpkin or other winter squash (one 16 oz can)
2 tbsp olive oil
2 medium leeks (white/pale green parts) halved, well-washed, thinly sliced
3 cloves garlic
1 large sweet potato, peeled and chopped
1 medium red pepper, seeded, finely chopped
5-6 cups vegetable stock or broth
15 oz can black beans rinsed, drained
1 tbsp tamari
1 tbsp grated peeled ginger
1 tsp cumin
ΒΌ cup fresh cilantro
Quarter and seed pumpkin. Steam 10-15 minutes until tender. Allow to cool. Heat oil. Saute leeks and garlic until soft. Remove from heat. Scrape pumpkin from peel. In a large pot combine pumpkin, sweet potato, bell pepper and 5 cups of broth. Boil and simmer until sweet potato is tender. Puree soup in batches. Add leek mixture and remaining ingredients. Simmer until heated.
