Pumpkin & Black Bean Soup

2 sugar pie pumpkins, each about 4 pounds, or 1 large baking pumpkin
3 cups chicken broth
2 Tablespoons butter, cut into bits
2 teaspoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
2 Tablespoons minced fresh thyme leaves
1/2 teaspoon dried savory
2 dried Anaheim chiles
2 teaspoons kosher or sea salt
3 cups fully cooked black beans (if using canned, thoroughly rinse and drain)
About 2 cups water
Kosher salt and freshly ground pepper to taste
1/2 cup cream or sour cream, for garnish
2 sweet red Italian or bell peppers, seeded and minced, for garnish
1/2 cup chopped cilantro leaves, for garnish

Instructions: Preheat the oven to 350 degrees. Pierce the skin of the pumpkin in several places. Place on a baking sheet and bake until very soft and
easily pierced with a knife, about 1 1/2 hours, depending on size.

Cut in half and cool before removing and discarding the fibers and seeds from the cavity (or make pumpkin seeds; see recipe elsewhere on this page).
Scoop the flesh into a bowl.

Using a blender or food processor, in batches, if necessary, puree the pumpkin with the chicken broth and butter until smooth, about 3 minutes per
batch. Set aside.

In a large sauce pot, heat 2 teaspoons olive oil over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic, thyme,
savory, chiles and salt; sauté another 5 minutes, or until garlic is cooked
and aromatic. Add the black beans.

Pour in pumpkin puree and add water to adjust consistency. Taste for salt and pepper, and adjust as desired.

To serve, ladle into bowls and garnish each with a swirl of crema, spoonful of red bell pepper and a sprinkle of cilantro.

Serves 8 to 10

The pumpkin acts as a thickener for the soup, as well as providing background flavor and texture for the beans. Serve with warm tortillas or break
toasted tortillas strips into the soup.

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