Join KindChef Lisa to make a Pumpkin Black Bean Soup for Temple Emanuel’s Sunday KindSoup. All are welcome – whether Temple Emanuel congregants or not! Be sure to peel and chop your vegetables ahead of time.
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Pumpkin Black Bean Soup
Ingredients
- 3 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast (if vegan, omit and double up on beans)
- 1/3 cup avocado oil (or sub water)
- 4.5 cups diced white or yellow onion (or sub shallot or red onions)
- 9 cloves garlic (minced)
- 3 tsp fresh minced ginger
- 3 medium jalapeños, minced (seeds and stem removed)
- 3 small sweet potatos, diced (skin on)
- 3 (15-oz.) can diced fire roasted tomatoes with green chilies
- 3 cups vegetable or chicken broth
- 4 1/2 tsp ground cumin
- 3 tsp chili powder (or add more to taste)
- 1 tsp ground coriander (optional)
- 3 (14-oz.) can light coconut milk (or sub full fat for a creamier soup)
3 cups canned pumpkin pureé (or add more for more pronounced pumpkin flavor) - 3 (15-oz.) cans black beans, drained (if not using chicken, double the beans for more protein and fiber!)
- 1/3 cup lime juice
- Sea salt to taste
Optional Toppings
- 9 cups chopped greens (such as kale or spinach)
- Fresh cilantro
Instructions
- Optional (if adding chicken): Fill a large saucepan with 15-16 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken.
- Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onions and sauté until translucent — about 4-5 minutes — stirring occasionally. - Add minced garlic, ginger, and jalapeños and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
- Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil.
- Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
- Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
- Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
- Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
- Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Pumpkin Black Bean Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
