Pumpkin and Black Bean Soup

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I was surprised how delicious this soup was!! Best soup I have ever eaten! These are the following things I changed. Used 2 cans of black beans instead of one. Used chicken broth instead of veg broth. Added garlic powder, onion powder, coriander, powdered sage and dried chives. Added fresh green onion on top (did not have chive, a few drops of hot sauce and served with grilled whole grain flat bread that I embellished with olive oil, salt, pepper, garlic powder, red pepper flakes and parmesan. So amazingly tasty.

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We are a family who really enjoys soup and I am always on the look out for something new and different. Soup is a wonderful vehicle for certain dietary needs and requirements. I have even thrown hands full of fresh spinach in this particular soup. It was delicious. I have added more black beans...used red kidney beans, etc. The spices that Rachel Ray uses in this soup are the real gift to the soup. I've made it with fresh squash, other than pumpkins...also good. So, the cumin, curry, and if you like the heat, cayenne are wonderful.
I am enjoying all of the other ideas that people are listing........thankyou.

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This has to be one of our family's favorite soups! That's saying a lot, because my husband is serious about good food. I make it at least twice a month during the fall and winter. You can make it by the recipe and it is delicious. Usually we use chicken stock though, because that's what we have in the cabinet. It doesn't even need the cream if you want to cut the fat. Or you can substitute low fat milk, sour cream, or even plain yogurt for the cream. Even better is that is it SO quick and easy to make. I always tell people the most difficult part about making it is chopping an onion--that's my kind of recipe after a busy busy day.

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The combination of flavors is fantastic. Very healthy too. If you want to try a cream soup version of this recipe, omit the broth entirely. Works well with the sausage as noted by other reviews. We also added a little more of the spices; and used fresh pumpkin, on hand from Thanksgiving Day baking (for pies, breads, and pumpkin butter. Rachael Ray has another 5 star recipe on hand.

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I made it for Thanksgiving since my daughter is Vegetarian and it was out of this world!!! The only difference is that I pureed everything and doubled the recipe.

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Made it with sausage and kept everything else the same! It was EXCELLENT!

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I made this recipe for dinner one night and it took over an hour to bring it up to a boil with so many ingredients in the pot. This makes a HUGE pot of soup!
Also, I didn't think it had enough curry, so I doubled the amount and still found it to be a bit too mild for my family's taste. Next time I would probably cut recipe in half and triple the spices.

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This was great, even without the curry or the cream. Might try it again with some kielbasa.

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just a wonderful, EASY, delicious and satisfying soup. I tweaked it a bit out of necessity (no curry, no tomatoes, a sprinkle of cinnamon and an extra can of beans, and it was perfect.

next time i make it i think i'll add some kind of sausage, but it really is great as is. hubby loved it (even though he was apprehensive about pumpkin soup at first, said its his favorite soup :D

i'll definitely make this again!

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I followed the recipe as written and maybe its just my husband and I, but this was awful. One spoonful was all we could stomach together. Sad to throw the whole thing out but it was just terrible.