That's right, still more pumpkins

One of the things that garden geeks strive for is a meal made completely and only from garden ingredients. Here's one tonight that could fit the bill (except I added sausage for the local carnivore). Everything except the water and the spices came from the garden, and I suppose I could have sterilized water from the rain barrel if I'd wanted to be really crazy. Spices also could be garden herbs like cilantro, parsley and tarragon, but I wanted it spicy.

Pumpkin and Black Bean Soup

1 onion, diced
1 red pepper, diced
3 cups vegetable stock (I used a stock made from carrot greens)
2-3 cups pumpkin puree
3 large tomatoes, seeded, cut into chunks
15 oz black beans

1 T curry powder
1 1/2 tsp cumin seeds
1/2 teaspoon cayenne pepper
Salt to taste

Simmer the black beans in about a quart of water until soft, about an hour. Drain.

Saute the onions and pepper in olive oil. Add broth, tomatoes, beans, and pumpkin. Bring to a light boil. Reduce heat and add spices. Simmer a few minutes, adjust taste. Serve, adding cream or yogurt for a creamy texture. Garnish with parsley and roasted savory pumpkin seeds (see prior post).