Recipe for Pumpkin and Black Bean Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1/2 lb pumpkin or other winter squash, up to 2
2 tbl olive oil
2 med leeks, halved
(white and pale green parts)
well-washed and thinly sliced
3 x cloves garlic
1 lrg sweet potato
peeled and chopped
1 med red bell pepper
seeded and finely chopped
5 cup vegetable stock or canned broth, up to 6
15 oz canned black beans, rinsed and drained
1 tbl tamari or soy sauce
1 tbl grated and peeled fresh gingerroot
1 tsp ground cumin
Instructions:
Instructions: 6 SERVINGS VEGAN

"When I serve this soup to my husband, I call it Autumn in Jamaica. It has a harvest feel with an island spice," says Marie Donadio of Seattle, Wash.

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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