Photo: Pumpkin and Black Bean Soup Recipe
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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By orchidrose
on April 29, 2013
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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
By cdomin01
Lawrence, KS
on April 27, 2013
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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.
By nickyC7185
on February 12, 2013
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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.
Read all 134 reviews