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Recipe courtesy of Home Made Simple


November 6, 2010 (San Diego’s East County)—The flavors of fall abound in this tasty autumn dish provided by the publisher of Home Made Simple. See our San Diego Bookshelf section for a review of this new book—but first, scroll down for the authors’ flavorful recipe for pumpkin-black bean soup.





2 cans black beans, drained and rinsed

1 can (14.5-oz. diced tomatoes

1 can (16-oz. pumpkin puree

1/2 cup red onion, chopped

2 garlic cloves, minced

4 tablespoons olive oil

4 cups vegetable broth

1 tablespoon ground cumin

1 teaspoon each kosher salt, cinnamon, allspice

1/2 teaspoon ground pepper

3 tablespoons balsamic vinegar

Baked pumpkin seeds, for garnish


1. Place oil, red onion, garlic and seasonings into a large pot.

2. Cook on low-medium heat until red onion and garlic brown.

3. Puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and rest of broth to your pot.

4. Simmer uncovered until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds.

Serves 5.

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