Pumpkin Black Bean Soup

Recipe by: Brenda Pachel, featured on Chef AJ Live on 11/21/23

Ingredients:

• 2 (14.5 Oz) cans pumpkin purée
• 4 cups vegetable broth
• 1 (14.0 Oz) can light coconut milk
• 2 (14.5 Oz) cans black beans, drained and rinsed
• 3 Tbls Blazin Habanero Balsamic
• 1 Tbls Sweet Apple Pie Balsamic
• 1 Tbls honey, or sweetener of choice
• 1 medium onion, diced
• 2 large jalapeños, seeded & diced
• 1 1/2 – 2 Tbls curry powder
• 1 Tbls Garam Masala
• 1 1/2 tsp smoked paprika
• 2 tsp dried cilantro
• 2 tsp ground cumin
• 1 tsp garlic powder
• Pinch of cayenne pepper, or to taste
• 1/4 tsp black pepper, or to taste
• 1 small honey nut squash, peeled, seeded and 1/2 inch cubes
• 2 tsp pumpkin spice balsamic

Directions:

1. Preheat oven to 400 degrees. On a parchment lined baking sheet place the squash cubes and sprinkle them with the pumpkin spice balsamic. Stir to coat. Bake 22 to 30 minutes , or until tender and slightly browned.
2. In a Dutch oven add onions and jalapeños. Sauté over medium heat until softened.
3. Add remaining ingredients to onions, except for the coconut milk and squash cubes. Simmer on low for 20 minutes.
4. Stir in the coconut milk and squash cubes. Let simmer briefly just to warm the squash.

Notes:

• This soup freezes nicely.