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Some colour helps make this warming soup festive indeed

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The holidays and the cold weather are bearing down on us, so we need something warm and healthy – in a nice festive colour – to get us through.

Green foods always get too much press so we’re going with the other seasonal favourite colour: this recipe boasts two red fruits that are high in essential antioxidants. You thought I was going to say acacia and goji berries didn’t you?

Pumpkins (squash) and red peppers are not only actually fruits but also very high in nutrients including Vitamin C and the aforementioned antioxidants.

They’re also part of any great fall menu and despite what it looks outside we actually still have two weeks before winter.

This soup is quick and easy to make, especially if using the canned versions of the pumpkins and beans.

The most important skill here is the roasting of the peppers which can be done indoors directly over a gas stove flame or roasted in a hot 400 F oven until the skin turns black and blisters. Then place them in a bowl and cover them while still warm and they will steam open. They will then practically peel themselves!

They will then take on a sweet smoky flavour as well as be easier on your digestion.

Curried Pumpkin & Black Bean Soup

  • 1 medium onion, finely chopped
  • 1 Tbsp. olive oil
  • 2  large garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 1 chili pepper
  • 1 Tbsp. curry powder
  • 1 Tbsp. maple syrup
  • 1 red pepper roasted
  • 1 Tbsp. cornstarch
  • 8 oz spinach
  • 1 (15-oz) cans solid-pack pumpkin
  • 1 can black beans, rinsed and drained
  • 2L chicken or vegetable broth
  • Salt, pepper to taste

Cook onions, garlic and ginger in olive oil in a heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes

Add curry powder and cook until it is fragrant (approximately 20-30 seconds). 

Stir in water, broth, and pumpkin simmer, uncovered, stirring occasionally, 30 minutes.

Add black beans at the last 5 minutes of cooking time to heat through. Partially purée soup using a hand blender.

Correct the seasonings, and serve with a dollop of Greek-style yogurt or sour cream.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

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