I had a request for the recipe, so here it is:
Janice's Pumpkin and Black Bean Soup
2T olive oil
3 cloves garlic, minced
1 small onion, diced
2 leeks, white and light green part, thinly sliced
1 1/2 cups sweet red and/or yellow peppers, diced
1 large sweet potato, peeled and coarsely chopped
3 14.5 oz cans vegetable or chicken broth
1 28 0z can peeled or diced tomatoes
1 28 oz can pumpkin
2 15 oz cans black beans, drained and rinsed
1 14 0z can corn or creamed corn
1/2 tsp freshly minced ginger
2 T cumin
3 T curry powder
1 tsp cayenne
freshly ground pepper to taste
Heat olive oil in large heavy pan. Add onions, leeks, and peppers and saute til soft. Add chopped sweet potato and tomatoes and cook on medium high til potato is tender. Transfer as much of the potato and tomatoes as possible to blender and puree with some of the stock. Add pureed veg back to pot. Add remaining ingredients and bring to a boil. Turn heat to medium low to medium and simmer for 30 minutes.
At this point, transfer 4-5 cups of soup to blender and puree, then add pureed veg back to pot.
Alternative: You can do the puree step only once if you would like a chunkier soup. I prefer to do it in 2 separate steps!
Optional garnish: dollop of sour cream or crème fraîche