Pumpkin and Black Bean Soup

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 medium onion, finely chopped
  • 3 cups canned or packaged vegetable stock, found on soup aisle
  • 1 can (14 1/2 ounces) diced tomatoes in juice
  • 1 can (15 ounces) black beans, drained
  • 2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
  • 1 cup heavy cream
  • 1 tablespoon curry powder, 1 palm full
  • 1 1/2 teaspoons ground cumin, 1/2 palm full
  • 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
  • Coarse salt
  • 20 blades fresh chives, chopped or snipped, for garnish
Directions
Watch how to make this recipe

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.


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Chardonnay

Rich, buttery white wine

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4.4 140
Would only make this again if *had* to. Like had a ton of black beans and pumpkin and didn't know what else to do. Even then....the kids barely made it through and although Hubby and I didn't feel it was that bad it was certainly a meal that was not as good as most of mine. item not reviewed by moderator and published
This was good but was missing something. I added bacon and it was delightful. item not reviewed by moderator and published
Even though I used chicken broth and added some fresh garlic (I love butternut squash bisque so I copied some of those ingredients), I thought the soup was definitely missing something. Even adding curry and additional salt, it lacked flavor and I ended up dumping the entire pot down the sink. item not reviewed by moderator and published
As I was adding the can of chopped tomato I had a bad feeling that this was an odd ingredient. I was right. The tomato ruined it for me. I added some chopped sausage because I love sausage in bean soup. I think the whole thing would have been okay (not great) if I had skipped the tomato. As it was, most of it got thrown out. No one in the family really liked it. There are much better bean soup recipes out there. item not reviewed by moderator and published
Good but not great, I felt it was definitely missing something in flavor and decided it was meat. Next time I will use chicken broth to add a depth of flavor, otherwise keep it as is. Good recipe and great way to use the Halloween pumpkin. item not reviewed by moderator and published
This soup is wonderful! I recently had mouth surgery and cannot chew anything so the only modification I made was to puree the entire batch of soup after it was cooked. It made the soup thicker and smooth and it was so good I would probably puree this recipe any time I make it in the future! My 8 year old son even loved it which should give it a rating of 10! Definitely a keeper in my house! item not reviewed by moderator and published
Modifications: pumkin Update: NEVER USE PUMPKIN PIE MIX. I have made this recipe dozens of times. I like to add about a tablespoon or less of sugar. I just made it with pumpkin pie mix. NO, NO, NO, NO, NO! IT IS WAY TOO SWEET. I'VE ADDED 1/2 A JICAMA, A CAN OF COCONUT MILK, ANOTHER CAN OF DICED TOMATOES, LEMON JUICE--I'm running out of stuff to add. It's edible, I'll serve it. But now that I know how much sugar is in pumkin pie mix (taking up the space of real pumpkin I'll never buy the mix again. I wouldn't even make a pumkin pie with it. My original review: Very yummy. Good just the way it's written. I made it once with fresh butternut squash, also excellent. I boiled small squash cubes in the stock, and then mashed it up. I should have taken the onions out first, then returned them after the squash was mashed. Tess item not reviewed by moderator and published
I really like this soup. Right up there with the Carrot Soup recipe. More importantly, my wife loved this soup, And so easy to make. You might want to cut back on Curry powder if you don't like that, as the one teaspoon does seem to draw the flavor to that taste. And I used white pepper instead of the cayenne. This recipe will be one I pull out to impress the guest when visiting. item not reviewed by moderator and published
This soup was so delicious! I love that it's a filling vegetarian recipe. Great recipe as is, or also versatile enough to add your own special touches. I enjoyed the recipe as is, the first time I made it. Then the second time, I mixed it up by using red curry paste instead of curry powder and added garlic to the onions as I sauteed them. I also pureed half the soup in a blender. Yummy! Will be making again soon. item not reviewed by moderator and published
With the suggestions of others, I added a second can of black beans and some garlic in with the onions. I also ended up doubling all of the seasonings for more flavor. I was surprised at how much I ended up liking his soup and am interested to see how it tastes tomorrow! item not reviewed by moderator and published
I just made this on a whim. I think it turned out pretty great. Next time I'll add more black beans, a can of tomato paste and a little sugar. Oh and I'll add some serious heat. item not reviewed by moderator and published
My husband and I both thought this was fantastic. I used 1.5 cans of pumpkin puree and pureed the tomatoes, as others recommended. I also opted to use a splash of milk, rather than the heavy cream. I tasted the soup before adding dairy and I thought the milk gave the soup's flavor nice dimension. I used all spices accordingly and I also added 1/4 tsp of ground ginger, which both my husband and I enjoyed. I will definitely add this to my fall/winter soup repertoire - a keeper for sure! item not reviewed by moderator and published
This soup is EASY to prepare and packs a real flavor! I use red curry instead of the regular yellow curry for even more flavor and heat! item not reviewed by moderator and published
I used Greek yogurt instead of cream and it came out really good. Next time I'll add an extra can of pureed black beans to make it even creamier. Nice one Rachel, as always! item not reviewed by moderator and published
The flavors in this soup are remarkable. One wouldn't think black beans, pumpkin, tomatoes would make for a great soup - a wonderful surprise. I enjoy curry but wouldn't say I'm a curry lover so was concerned it would be too strong; but it was quite mild. A definite repeat recipe! item not reviewed by moderator and published
How could something so easy taste so great! We did cut the spices down by a third because we thought they would overwhelm the other flavors. Sauted celery and garlic with the onions. Ended up using low-fat refried black beans and decided this worked very well--will use them in place of the regular black beans when we make the soup again. Omitted the heavy cream and let each person stir in a dollop of sour cream as desired. We will definitely make soup again. It is hearty, has a unique and delicious flavor and is very filling. item not reviewed by moderator and published
Oh, my! This is such a great soup. And so easy. I served it with a crusty bread and no one could stop eating! Even though my 7 yr old thought it was a little spicier than he's used to, he went back for seconds. item not reviewed by moderator and published
LOVED it! Super easy to make. I added ham or canadian bacon to it. Yum! item not reviewed by moderator and published
This was great! Although next time I'll use 1 quart of stock, 1 can of pumpkin, and 2 cans of beans. I pureed the soup with an immersion blender and stirred in a cup of sour cream instead of the cream at the end. item not reviewed by moderator and published
This was very good, easy, and fast. I substituted Trader Joe's European style yogurt for the heavy cream as a healthier option. I really like black beans, and thought this soup would be good with more beans. I would like to try it again, so maybe next time I will see how it goes with an extra can of beans. item not reviewed by moderator and published
It was great! item not reviewed by moderator and published
This was simple and tasty. Did not have the curry and did not miss it. Fast soup for a cold day. item not reviewed by moderator and published
Fast and easy dinner! I really loved the body the pumpkin provided; I admit I thought of pie, and wondered how the pumpkin would taste - it's great! It's a great carrier for the spices. I had no cream, so I used sour cream and I liked it. item not reviewed by moderator and published
One of my favorite soup recipes for several years. My friends call for the recipe. Savory sensational. item not reviewed by moderator and published
The family loves it, even the 4 year old!! we like a bit more spice, so i added a few more palm fulls of the curry. YUM, YUM!! will definately try some of the other suggestions next time. thanks Rachael!! item not reviewed by moderator and published
Excellent! Easy & delicious! item not reviewed by moderator and published
Good. Easy. Fast. item not reviewed by moderator and published
This recipe was so good and fast! It took no time at all to make and tasted great. I will make it again soon and maybe add some of the items other reviewers mentioned. A real winner! item not reviewed by moderator and published
I loved it. It tasted great and was super easy to make. item not reviewed by moderator and published
I have made it 3 times in as many weeks since discovering it. I love it so much I eat it for breakfast! Tonight I added very finely diced carrots & celery when I sauteed the onions. I pureed the black beans with a can of pureed tomatoes before adding, and also used the can of diced tomatoes that the recipe calls for, so extra tomatoes which for me is never a bad thing. Added a tsp of salt (I love salt). I love it!! item not reviewed by moderator and published
I really liked the flavor of the soup, but not the texture of the chunky tomatoes. So the second day I used an emersion blender and now I love the soup. Plus, it thickened it up a bit too. item not reviewed by moderator and published
I love beans, so I was very interested in finding out how this combination would taste like, the end result was just OK, I ate it but I won't make it again. I think I will stick to Rachel's black bean stoup! item not reviewed by moderator and published
I'm not a big soup eater, but this one is definitely my favorite! Especially liked the fact that it didn't take all day to make. item not reviewed by moderator and published
this soup is amazing. i waited for my fiance's response after he took the first bite, and he looked up and said, "this is one of the best things i've ever tasted!" i added a bit of cinnamon at the end and used almond milk instead of heavy cream. delicious!! item not reviewed by moderator and published
Very good! I was surprised at just how rich and flavorful this soup tasted (considering how easy it was to make. I will be making it again soon, it's perfect for dinner on a fall or winter evening! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Made it with sausage and kept everything else the same! It was EXCELLENT! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was great, even without the curry or the cream. Might try it again with some kielbasa. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I changed the recipe up by adding some ingredients and it turned out great, a family favorite. When the onions are cooking I add sliced kielbasa sausage and crushed garlic. Meanwhile on the side I boil chopped potatoes, until almost done. Then to the soup I add frozen corn as well as some garlic salt. I add the potatoes when I add the cream and simmer it together for awhile. Turns out great every time, makes for a very hearty, winter soup. It also works well in a crockpot, just add the cream a few minutes before serving! [: With these additions, I give this soup 5 stars. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I loved this soup. The only change I made was I used FF half and half. It was still very good and hearty. item not reviewed by moderator and published
Based on several other reviews, I did the following when I made this dish: Used one can pumpkin, two cans of beans, two cans of tomatoes, and used 1% milk instead of cream. Delish. Very spicy, although my family likes that. I went the full amount with the curry, cayenne and cumin. We really liked it. I served it with a dollp of sour cream, which cooled it down. item not reviewed by moderator and published
I've been looking for two separate recipes to try: one for pumpkin soup and one for black bean soup. So I have to say I was intrigued with this combo. I was also very skeptical, especially about the seasonings. I know that, because we don't use alcohol or tobacco, a lot of recipes are too strongly seasoned for our tastes. But I like using this website because of all the reviews. So, for my first attempt at this recipe, I followed the tips from other reviewers. I cut the pumpkin down to one 15-oz. can and used two cans of black beans. I also used one can (two cups) of veggie stock. We also don't eat dairy, so I used 1 cup of soymilk. For the seasoning, I cut the curry powder and cumin down to 1 tsp. each, and used just 1/8 tsp. cayenne pepper. Most, if not all, of these alterations were based on other reviews. Wow! I have to say that this turned out to be an absolutely delicious soup! It's a brand new flavor combo that we've fallen in love with. (We topped it with croutons and chives.) Like many other reviewers, this has gone into my permanent recipe binder and I'm keeping my shelves stocked with the ingredients to make in a hurry. Next year, to make it more special, I'll be serving this on Halloween in a hollowed-out pumpkin 'tureen." NOTE: I gave this four stars because I could not recommend it as it is given. Definitely five stars with the alterations. item not reviewed by moderator and published
I used skim milk and mashed potatoes to thicken, I really liked the soup. I made it on Halloween. item not reviewed by moderator and published
Normally, I am a huge fan of Rachael's stoups, but this just wasn't as good as I had hoped. The texture was similar to baby food, and the flavor just wasn't something to write home about. Next time, I will try out another recipe---but probably one of Rachael's. item not reviewed by moderator and published
This is one of my all time favorite recipes! Perfect for a cold fall or winter day, very hearty and flavorful! Pumpkin? Who knew! Yumm-o item not reviewed by moderator and published
i found an earlier version of this recipe i liked much better. it is in her book Veggie Meals. Try it and see if you like it better item not reviewed by moderator and published
This recipe is one of the best I've ever tasted. item not reviewed by moderator and published
Simple and quick to make, substituted 2% milk for cream so may not of been as rich as the recipe, but definitely healthier. Good vegan quick meal. item not reviewed by moderator and published
I don't know why... I like all of the ingredients, but not together. Soup wasn't good at all. I even cut down on the curry because I didn't want to make it too strong, but it still was. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is a tasty soup. I used fresh kidney beans instead of the canned ones (less sodium). The curry gives it really a kick! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
After the first bite I thought the beans were a bit tough, but by the second bite, I had forgotten all about it. I entertained with this soup and my guest was quite pleased. item not reviewed by moderator and published
I was skeptical even while I was in the process of making it, but it actually turned out better than I thought it would. I only used one can of pumpkin though (since everyone said it had too much pumpkin) and then I added a can of corn and used chili powder instead of cayenne pepper. We ate it with tortilla chips and I feel like that the chips added a lot to this soup. It's a keeper recipe item not reviewed by moderator and published
This soup has become one of my favorite Rachael Ray recipes. As soon as the weather turns cooler, I start thinking about Pumpkin and Black Bean soup. It's easy to make and healthy with the pumpkin, black beans and tomatoes. I always add the cream because it makes it a heartier soup, but the amount of fat can be reduced by substituting half-and-half for the cream or leaving the cream out altogether. item not reviewed by moderator and published
I was disappointed added more spices but will not make again, item not reviewed by moderator and published
This soup is very easy to make. I couldn't believe in less than 1/2 hour I had a delicious soup. I exchanged the heavy cream with whipping cream and it still was quite tasty. When I make this soup again, I would reduce the cayenne pepper to 1/8 tsp. or just a dash. item not reviewed by moderator and published
Cooked some canadian bacon on a griddle and cut it up and put it in the soup to add some meat and more flavor. Overall it was super easy to make and the whole family enjoyed it. item not reviewed by moderator and published
Too much curry powder, but very flavourful and simple. I made with fresh pumpkin and it was very tasty. item not reviewed by moderator and published
I replaced the cream with soymilk and it turned out fine. However, I liked Rachael Ray's veg-head chili and stoup recipes more and thought they had more flavor. item not reviewed by moderator and published
This soup is really great. I had some frozen baked pumpkin in the freezer and used it in the recipe and substituted canned milk for the cream. so awesomely good yum! great soup when your allergies are making you miserable and you need some lovin liquids to soothe the soul. Barbie item not reviewed by moderator and published
I had everything on-hand & cleaned out some cans in the cupboard. item not reviewed by moderator and published
I made this soup with one substitution because my husband is not the biggest fan of heavy cream....I used soy creamer, which is thicker and richer than soy milk. This worked out great! No leftovers either! item not reviewed by moderator and published
I doubled the cayeen pepper and added hot green chilies. this was a super soup!!! I will make again and again!!! item not reviewed by moderator and published
This recipe was easy and is very good! I will definitely make it again. This easily serves 6-8 people, but is just as good (or better) the next day. item not reviewed by moderator and published
I make this every fall/winter at least a couple of times. It's so simply delicious. I always make this recipe just as it is. Also, a dollop of sour cream with chives on top does the trick. Ina Garten has great crouton recipes that can add to this soup as well. item not reviewed by moderator and published
I really liked this recipe, though I might cut back on the cayenne pepper... it was a bit too spicy. Also, I am really bad at figuring out the right amount of salt to use. Maybe the recipe could give a bit more guidance on the measurement. item not reviewed by moderator and published
This soup was certainly a surprise hit with my husband and me! It's going to be a weekly stand-by. I used one can of pumpkin, 2 cups of broth, and about 2/3 of the can of tomatoes. I also replaced the cup of cream with about 1 1/4 cup of soymilk. This made it completely vegan and guilt-free! We loved the spicy, sweet, and rich flavors! item not reviewed by moderator and published
It was a bit too spicy for my taste even though I cut back on the spices. I added some sugar and that did the trick. This is really thick. I love it and will make it again. item not reviewed by moderator and published
This recipe was so delicious and yummy. I substituted light cream for the heavy cream and only used 1 and a half cans of pumpkin as other viewers suggested. I will definitely be making this again. Another great recipe from RR item not reviewed by moderator and published
I added a little sherry, a little tabasco, extra spices, and extra beans. It was really good when I adjusted the flavors. Otherwise, it would have been kinda bland. I used 2% milk instead of cream - made it a healthy and filling meal. I would make this again (my way, of course). item not reviewed by moderator and published
I wondered if this would be a strange combination but I love pumpkin and thought I would try it. Wow. It was terrific! And I even made it healthier by substituting the heavy cream with fat-free half and half. Mmmm. Even my partner loved it and he, like Mikey, hates everything. item not reviewed by moderator and published
Yummy and super easy. It really did only take 15 minutes to make. I used Rotel diced tomatoes with green chilis for an extra kick. Delish with lime tortilla chips. item not reviewed by moderator and published
A great fall soup to serve your family. My fifteen year old thought is was very good even after he heard there was pumpkin in it. I will add this to my super quick and easy week night meals. item not reviewed by moderator and published
So easy yet so good. What a great fall dish and a new twist on both blackbean soup and pumpkin soup! Everyone who we have served this too has asked for the receipe! I will make again! item not reviewed by moderator and published
We liked this one and it's EASY! I only used 1 1/2 cans of pumpkin as some other reviews recommended. item not reviewed by moderator and published
I made this using some of the suggestions from the other people who had made it...I left out half of a can of pumpkin, and I also used 1 C extra broth because the container had 4 C instead of 3 and I wanted to use it up. This is really really good and I am sure that I will make it again. item not reviewed by moderator and published
The thought of putting pumpkin, black beans and curry together was a little scary. I love the ingredients separately and was happy to discover they were wonderful when mixed together in this soup. After reading other reviews I made the following chages: used only one can of pumpkin and cut the cream to 1/2 cup. I used hot madras curry and added a teaspoon of tumeric. The hot curry added a little heat and the tumeric brightened the pumpkin color. I sprinkled toasted pine nuts on top with the chives. It looked great, tasted great and got rave reviews. item not reviewed by moderator and published
Usually the recipes from Rachel Ray are full of flavor....I found this one to be bland. Granted I didn't put in all of the curry (my family has sensitive tongues). This would be agreat recipe for someone who likes curry....unfortunately I didn't like the soup at all! item not reviewed by moderator and published
I'm a sucker for any pumpkin dish this time of year, but this is one of the best I've had in a while. It packs a ton of flavor, and is a refreshing change from the typical pumpkin-pie-spiced dishes found in so many other pumpkin dishes. I lightened up the dish a little by substituted evaporated milk for the heavy cream. As with most substitutes for cream, I reduced the milk separately before adding it to reduce the chance of curdling. I'll admit that I sometimes find Rachael's recipes a bit out there, but this one hit the spot! item not reviewed by moderator and published
I also use this soup as a base for chili. I just add browned ground turkey and some drained green chiles. When I use the soup as a base for the chili, I use less stock so that it is thicker. item not reviewed by moderator and published
Mmmm, this is hearty and perfect for cold nights. Making it for Thanksgiving, add a little spice to the traditional meal! item not reviewed by moderator and published
I'm rating it a 5 star because it is REALLY good, but as written it's waaaaay too spicy for my family. We put in the full tablespoon of curry and really felt the burn, ha ha!! Anyway, after a little doctoring it was extremely delicious. We had to add some instant potato flakes and sugar to counteract the heat. Next week when I make it, I will start with only 1 teaspoon of curry and go from there. This one was easy enough for my 12 year old to make on her own too, a big plus in my book! item not reviewed by moderator and published
This soup is my favorite! The flavors remind me of Indian fare. I lighten it up by not adding the cream; none of my friends or family have had any complaints. In fact, everyone that eats this asks for the recipe! Also, I use fresh pumpkin and puree it in the food processor. During the Fall, I pre-measure my pureed pumpkin, put it in freezer bags, and freeze it until I need it for the soup recipe - so I can have it any time of year. item not reviewed by moderator and published
I was kind of nervous about adding canned tomatoes to a pumpkin soup...but it was excellent! It needed something to kick it up though so I added garlic, corriander, cinnamon, ginger, all spice, and rosemary. Definitly something I'll make again! item not reviewed by moderator and published
We love this soup and have made it in Belgium, Florida and New York to rave reviews evey time. It is easy, different and sooooooo delicious. Thank RR We like the kick the pepper gives it too. item not reviewed by moderator and published

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