Pumpkin and Black Bean Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.