pumpkin soup with dollap of refried black beans

 

Here's a soup that is really good for those cold winter dark days! It is a basic pumpkin soup dressed up with a dollop of black beans that I re-fried myself.  The main ingredient was a small "pie pumpkin" that has been sitting on our counter since we got it from our Isabelle Farm CSA in October. Good job holding in there, little pumpkin!  I would also like to note my excitement about getting to use our very own coriander seed that we grew in our garden this past year.

Ingredients:
pumpkin
frozen green chile
frozen corn
onion
coriander (garden!)
carrot (not local)
turmeric (not local)
cumin (not local)
ginger (not local)
black pepper (not local)
salt (not local)
oil (not local)

I roasted the pumpkin in the oven, scraped it out and cooked it with the other ingredients. I like making refried beans from scratch by frying cooked beans in oil with spices and mashing with a potato masher.