It's always nice to open the freezer and find something like this waiting. There's real comfort in having a hearty soup on hand to face the chill of autumn and winter. I almost always make enough to freeze.
Last month, while visiting Podso, I found her recipe for a black bean and pumpkin soup. It sounded perfect for the blustery October we were having and I added the ingredients to my shopping list. The soup is delicious freshly made and, I think, even better the next day. It also tastily lent itself to freezing making it a winner in my book. I've copied the recipe for you because I couldn't get it to link. Take the time to click on Podso and visit if you haven't already. I enjoy her musings on life and wonderful photography daily.
Black Bean Pumpkin Soup
3 15 1/2 oz. cans of black beans, rinsed and drained
1 C drained canned chopped tomatoes
1 1/4 C. chopped onions
1/2 C minced shallots (didn't use)
4 garlic cloves minced
1 Tb and 2 tsp. ground cumin
1 tsp salt
1/2 tsp. pepper
1/2 stick butter
4 C chicken broth
1 16 ox can pureed pumpkin
1/2 C sherry vinegar (sometimes I just use white wine and a dash of vinegar).
Puree beans and tomatoes in blender. Cook onions, spices, and butter. Stir in bean puree. Stir in broth, pumpkin, and sherry. Season with salt and pepper. When you serve, garnish with a dolop of sour cream (and pumpkin seeds if you'd like!)