Coconut Pumpkin Black Bean Soup
An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.
Ingredients
3 sweet peppers, chopped
2 cups kale, chopped
2 tablespoons walnut oil (sesame oil will work too)
1 15 ounce can pumpkin puree
1 15 ounce can black beans, rinsed and drained
1 13.5 ounce can of full fat coconut milk
2 cups veggie broth
2 tablespoons ground ginger
1 teaspoon ground cardamom
1-2 tablepoon smoked pepper hot sauce
2 tablespoons brown sugar
toasted pumpkin seeds, optional
Cooking Directions
Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
Cook on high heat for 30 minutes.
Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
Serve with crusty bread and top the soup with some toasted pumpkin seeds!
Read more:
http://www.care2.com/greenliving/10-...#ixzz2AKsAf7Jw