Pumpkin And Black Bean Soup

From Marie Donadio of Seattle, as printed in the Vegetarian Times, Oct. 1997

• 1 1/2 to 2 lbs. pumpkin or other winter squash
• 2 Tbs olive oil
• 2 leeks, white and pale green parts, halved, well-washed and thinly sliced
• 3+ cloves garlic, to taste
• 1 large sweet potato, peeled and chopped
• 1 red bell pepper finely chopped
• 5 - 6 cups vegetable stock
• 1 15 oz. can black beans
• 1 Tbs tamari or soy sauce
• 1 Tbs fresh peeled & grated ginger
• 1 tsp cumin
• 1/4 cup chopped fresh cilantro

Quarter and seed the pumpkin, and steam for 10 - 15 minutes until tender. You'll burn your fingies less if it has a chance to cool.

Meanwhile in a medium pan, heat oil and add leeks and garlic and cook until leeks are softened, about 5 minutes. Remove from heat and set aside.

Scrape pumpkin from peel. In a large pot, combine pumpkin, sweet potato, red pepper and 5 cups broth. Bring to boil, then reduce heat and simmer for 15 - 20 minutes, until sweet potato is tender.

In a blender or food processor, puree soup, in batches if necessary. If soup is too thick, add more broth. Return mixture to pot, then add cooked leeks and remaining ingredients. Simmer 10 - 15 minutes until heated through, then serve.