• 1 1/2 lb. pumpkin
  • 2 Tbls. olive oil
  • 2 medium leeks - halved(white and pale green parts)well-washed and thinly -sliced
  • 3 cloves garlic
  • 1 large sweet potato - peeled and chopped
  • 1 medium red bell pepper seeded and finely chopped
  • 5 cups canned -broth
  • 15 oz. canned black beans; rinsed - and drained
  • 1 Tbls. soy sauce
  • 1 Tbls. grated and peeled fresh gingerroot
  • 1 tsp. ground cumin
  • 1/4 cup chopped fresh cilantro


Quarter and seed pumpkin. Steam until tender, 10 to 15 minutes. Allow to cool.

Meanwhile, in medium skillet, heat oil over medium heat. Add leeks and garlic and cook, stirring often, until leeks are softened, about 5
minutes. Remove from heat.

Scrape pumpkin from peel. In large pot, combine pumpkin flesh, sweet potato, bell pepper and 5 cups broth. Bring to a boil. Reduce heat and
simmer until sweet potato is tender, 15 to 20 minutes.
Remove from heat and cool slightly. In food processor or blender, puree soup, in batches
if necessary. If soup is too thick, add additional broth.
Return mixture to pot. Add leek mixture and remaining ingredients.
Simmer until heated through, 10 to 15 minutes.

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Submitted 6/13/05.
Source: Vegetarian Times, October 1997, page 66
Submitted By: Gina S
Pumpkin And Black Bean Soup