Pumpkin Black Bean Soup from KindSoups 11/11/24

 Another KindSoups success!  

This particular one was make in preparation for World Kindness Day 11/13/24.  I’ll be donating mine to people I know personally, as there were already enough donations for the community event.

Would use the full complement of spices but I only used one jalapeño and I think that was about right.  Add more if you like the spice.  The lime (or vinegar if you don’t have lime) really enhances the taste, and a little salt helps as well.  For this triple recipe, I only used one cup of lite coconut milk, and that was enough for me.  I made it vegetarian and just used the 3 cans of black beans.  You can sprinkle sunflower seeds or hemp seeds on it for more protein if you wish. 

I accidentally went out for a walk thinking I had turned off the stove - I only turned off the timer!  So the soup was on a low flame for an extra half hour or so, but I actually think it was better - softer, creamier.  Fortunately, my husband was home, the pan didn’t burn and the smoke alarm didn’t go off! 

Ingredients

CHICKEN optional

• 3 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast (if vegan, omit and double up on beans!)

SOUP

• 1/3 cup avocado oil (or sub water)
• 4.5 cups diced white or yellow onion (or sub shallot or red onions)
• 9 cloves garlic (minced)
• 3 tsp fresh minced ginger
• 3 medium jalapeños, minced (seeds and stem removed)
• 3 small sweet potatos, diced (skin on)
• 3 (15-oz.) can diced fire roasted tomatoes with green chilies
• 3 cups vegetable or chicken broth
• 4 1/2 tsp ground cumin
• 3 tsp chili powder (or add more to taste) (also, I used my favorite - cocoa chili)
• 1  tsp ground coriander 
• 3 (14-oz.) can light coconut milk (or sub full fat for a creamier soup) (I used 1 cup)
• 3 cups canned pumpkin pureé (or add more for more pronounced pumpkin flavor)
• 3 (15-oz.) cans black beans, drained (if not using chicken, double the beans for more protein and fiber!)
• 1/3 cup lime juice
• Sea salt to taste

Otpiontal toppings

• 9 cups chopped greens (such as kale or spinach)
• Fresh cilantro

Instructions

• Optional (if adding chicken): Fill a large saucepan with 15-16 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
• Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onions and sauté until translucent — about 4-5 minutes — stirring occasionally.
• Add minced garlic, ginger, and jalapeños and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
• Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil.
• Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
• Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
• Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
• Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
• Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.