BLACK BEAN AND PUMPKIN SOUP
2 tablespoons coconut oil
1 onion, sliced
1 capsicum, diced
1 carrots, peeled and diced
400 grams pumpkin, peeled and diced
3 cloves garlic, crushed
1 tablespoon dried oregano
¼ teaspoon chilli flakes
2 teaspoons ground cumin
150 grams chorizo sausage, sliced
2 tins cooked black beans, drained and rinsed
5 cups chicken stock
3 large leaves of silverbeet or equivalent of spinach, chopped
Heat the oil in a large saucepan. Add the onion, capsicum, carrot, pumpkin, garlic and spices. Season with sea salt, and cook for a few minutes.
Stir in one tin of black beans and the stock and simmer for 10 minutes until the vegetables are cooked through.
Blend the soup in a blender along with the silverbeet or spinach.
Return to the pot and add the sliced chorizo sausage and the second tin of black beans. Cook for 5-10 minutes.
Alternatives are to blend some but not all of the vegetables, leaving a few in bigger chunks. It depends on how much you want to hide the ingredients! And you can leave out the chorizo sausage and make it vegetarian.