Pumpkin & Black Bean Soup
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Ingredients:
2 cups Rancho Gordo black beans, cooked
1 cup pumpkin purée
1 can coconut milk
1 can diced tomatoes
½ onion, chopped
1-2 inches fresh ginger, chopped
1 tablespoon scallions, chopped (optional)
2 teaspoons olive oil
Salt/Black pepper
Instructions:
Cook beans as instructed
Sauté garlic, onion, ginger with oil in a pot
Add the rest of the ingredients, salt and pepper to taste
Simmer soup until everything is soft
Purée soup with an immersion blender if you’d like
Serve with a few black beans, scallions, and cilantro