Pumpkin and Black Bean Soup

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Veggie Feast

Rated: 4 stars out of 5Rate itRead users' reviews (113)

RECIPE
COMMENTS & REVIEWS(113)

Cook Time:
15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 15 min
Total:: 20 min

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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

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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Comments & Reviews

recipe Pumpkin and Black Bean Soup
Wrennette Fairfield, CA 03-11-2010
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We are BIG FANS OF SOUP......and this is at the TOP OF THE LIST
Rated: 5 stars out of 5

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.Read more
recipe Pumpkin and Black Bean Soup
Kathryn Groton, CT 02-06-2010
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Family Favorite and Quick Dinner Choice
Rated: 5 stars out of 5

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.Read more
recipe Pumpkin and Black Bean Soup
Judy Front Royal, VA 11-29-2009
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Best Pumpkin Soup Recipe
Rated: 5 stars out of 5

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. Read more
recipe Pumpkin and Black Bean Soup
Yadis Miami, FL 11-25-2009
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Deeelish!
Rated: 5 stars out of 5

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.Read more
recipe Pumpkin and Black Bean Soup
Kathleen Steubenville, OH 11-21-2009
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Excellent!
Rated: 5 stars out of 5

Made it with sausage and kept everything else the same! It was EXCELLENT!
recipe Pumpkin and Black Bean Soup
Robin Albuquerque, NM 11-09-2009
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okay soup, but takes a long time to heat up!
Rated: 3 stars out of 5

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. Read more