Pumpkin and Black Bean Soup

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This soup is easy, inexpensive, and delicious! I would defiantely recommend chopped chives and sour cream to go ontop. We did have alot left over, and although the leftovers didnt look that attractive, once we heat them up and garnished our bowls, it still tasted fantastic.

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i ended up using only 1 1/2 cans of pumpkin, and also reduced the amount of cream to about 2/3 of a cup. It was awesome! I gently blended the soup to give it a more consistent texture and I'll definitely do that again. Can't wait to have it on day two!

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I have eaten this soup every day this week (because the recipe yields that many servings and loved it more every time. It's a nice, filling, spicy soup perfect for a cold day. If made a little thicker it could also serve as a sauce over chicken or rice. I substituted 1% milk for the cream and it still is very yummy. I might add more black beans next time i make it, though. Overall, very yummy!

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I was looking for a recipe NOT like the traditional soups. If you want something different with lots of flavor...you must make this soup! I used crushed tomatoes instead and the soup still came out great.

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I used chicken broth instead of vegetable, and I reduced the pumpkin to 1.5 cans. I have to disagree with the people who said there wasn't much flavor! I loved the curry with the pumpkin. I thought this soup was great and I will make it again.

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I love the combination of flavors in this recipe! I did have to tweak it to accommodate dietary issues in our family (I substituted oat milk for the cream. It's a great non-dairy that has the same consistency as heavy cream. I also added kidney beans and 1 granny smith apple to up the fiber. Overall, fantastic recipe!

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I love most of Rachael's recipes, but this one left a lot to be desired. The diced tomatoes were too chunky and overall taste was to sharp with the curry powder.

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I was expecting good things based on all of the great reviews, but I found this soup to be lacking in flavor. I admit that I was a little short on the curry powder; I thought I had enough in my pantry but didn't. I used 1.5 cans of pumpkin based on other reviews that said the pumpkin was too strong. I added another can of beans because 1 can was not worth having in the soup (too few beans to notice. Overall I was not impressed. I would have preferred to make black bean soup.

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This is a tasty soup. I used
fresh kidney beans instead
of the canned ones (less sodium.
The curry gives it really a kick!

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I did not alter the ingredients at all. I baked one of our smaller pumpkins, pureed it, and used my stick blender to puree a little bit of the soup, leaving about half of the black beans and tomatoes in their original form. It is a yummy, healthy soup to have on a cold day, and to have on hand for a quick lunch! Thank you, Rachel!!!