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Pumpkin and Black Bean Soup Recipe

Pumpkin and Black Bean Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (134)

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Average Rating:

Total Reviews: 134

Showing 91-100 of 134

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  • on August 22, 2006

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    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!

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  • on August 22, 2006

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    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.

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  • on August 07, 2006

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    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!

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  • on June 14, 2006

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    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.

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  • on June 12, 2006

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    I omitted the cream to make my soup a little healthier and it was still great.

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  • on April 05, 2006

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    I love pumpkin and black beans but this recipe was extremely bland and the flavors did not mix well at all.
    I definately would not recommend it.

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  • on February 28, 2006

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    This soup is delicious and very easy to make! I made a few alterations, though. I couldn't stand the thought of tomatoes floating in pumpkin soup (I'm a little texture sensitive. I added a small can of tomato paste plus water to equal 15 oz. I also used pumpkin pie mix instead of pureed pumpkin. This made the soup sweeter so I could add a little more cayenne and curry to kick up the heat. I will make this many times!!!

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  • on January 22, 2006

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    This is a great weeknight soup! It is so quick and easy to make, however, the flavor from the unique combination of ingredients speaks otherwise. My husband raved about this and I put this in my book of recipes that I will difinetly make again!

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  • on January 14, 2006

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    This soup is not only tasty and easy to make, it is incredibly healthy for you. I did do a substitution and used light cream rather than heavy cream and it was wonderful. We typically double the recipe, but leave the spice to the single recipe measure. My children enjoy this as well. It freezes well and is a great meal unto itself. However, the only change I would make is the name - it isn't appealing to those who are skeptics in trying new things. I tell friends and family it's harvest soup. :

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  • on January 13, 2006

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    Awesome, yummy, fabulous - can't say enought about this soup. You must use either a fresh pie pumpkin or a large butternut squash. Butternut squash is even better. Canned pumpkin does not do this soup justice. Fresh whipping cream is also a must!

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