I had seen somewhere on blogosphere that someone had cut the carrots into pumpkin shapes, so I decided to have a go especially with Halloween just round the corner.
It is essentially a Black Bean soup with carrots. You can blend the black beans or keep it chunky, its up to you. I am sharing this with Soups, Salads and Sammies hosted by Kahakai Kitchen.
Other Pumpkin shaped things on my blog
Uchiki Kuri Squash Broccoli Pie
Golden Apple Squash Pancakes
Black Beans and Carrot 'Pumpkin' Soup
Serves 6 - 8
250g Black Beans, soaked overnight
4 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon ground coriander
1/2 teaspoon dried chilli flakes
4 medium carrots, peeled and quartered
1 x 400g can of tomatoes, chopped
Salt and pepper to taste
In a wide pan, cook beans in water until tender. Drain and set aside.
In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute until the onions become soft.
Stir in the cumin, oregano, coriander and season with salt and pepper to taste and cook for a few minutes for it to coat the oniony mixture.
Then stir in the tomatoes, cook for 10 minutes until they have begun to disintegrate and break down.
Then stir in the carrots and beans and cook until they begin to soften for 20 minutes.
If it seems a little dry, add a little water or liquid from the cooked beans.
Taste and adjust the seasoning if necessary.
Blend all of it or half of it.