Black Bean Pumpkin Soup.

I don't know what I was thinking trying yet another black bean soup... we've got 2 that we love. But, when I saw this one from Swanson's with pumpkin, flour, balsamic vinegar & ham... I had to give it a whirl. Tis the season for pumpkin, right!?

It turned out awesome, the 2nd day. Good the first, but awesome the 2nd. Why? In the original recipe it tells you to use flour, but it never tells you when to put it in. Well, I put it in way too late - not even thinking. And formed little flour balls all throughout the soup. No bueno to my texture challenged husband. So, when it was eaten for leftovers I sent it through the BlendTec and it was creamy, whippy, and lump free. So much better.

Adapted from the original... i made it vegan, took out the wine - adding grape juice, took out the ham - adding liquid smoke...

3 cans black beans, (4 1/2 cups cooked) rinsed and drained

1 can crushed tomatoes
1 1/2 cups onion, chopped
4 garlic cloves, minced
1 cup whole wheat flour
1 tablespoon plus 2 teaspoons cumin
1 teaspoon Himalayan Crystal salt
1/2 teaspoon peppercorns, ground
2 tablespoons earth balance butter
4 cups vegetable broth
1 can (15oz) pumpkin puree
1/2 cup red grape juice
1 tablespoon liquid smoke
3 to 4 tablespoons balsamic vinegar

In a food processor or blender coarsely puree beans and tomatoes.

In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown. Add flour, and stir until well mixed. Stir in bean puree. Mix in broth, pumpkin and grape juice until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add liquid smoke and vinegar and simmer, stirring, until heated through. Season with salt and pepper. Garnish with toasted pumpkin seeds.