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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 101-110 of 134

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  • on January 05, 2006

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    I was suprised by this recipe. I really thought I didn't like pumpkin, but after this I am searching out all Rachael Ray's recipes with pumpkin as an ingredient!

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  • on January 03, 2006

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    This was a very delicious soup... As some reviews stated, there is a bit of a pumpkin taste, but it is still good... if you aren't overly keen on pumpkin, cut back... I suggest to at least try the full amount the first time... also, it makes a LOT of soup... I live alone and I have about 6 more large servings left after what I just ate. Try it!

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  • on December 19, 2005

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    I was very disappointed having read all the glowing reviews of this recipe. There is way too much pumpkin! I tried to salvage it by adding more spices, more black beans, diced green chiles, & corn. The extras helped but still only mediocre at best. With so many good soups to make, this one isn't worth it.

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  • on December 02, 2005

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    Great mix of flavors, very simple recipe.

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  • on December 01, 2005

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    I loved this soup! I had a ton of pumpkin left over from Thanksgiving and this gave me a very different dish to use up the pumpkin. The spices will overpower the flavor of the pumpkin, leaving you with a very Indian feel. If you like Indian food, this is the soup for you!

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  • on November 08, 2005

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    Loved this recipe and will make again. Substituted light cream for heavy cream (saved a few calories there, but same flavor, and next time may add roasted chicken and corn. This recipe makes a lot, but also gets better as it sits in your fridge and the flavors get a chance to blend.

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  • on October 24, 2005

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    I had a family event in which everyone was required to bring a fall item. I found this recipe and made it before the party. It was so quick and simple I was not in any rush to finish it in time. Everyone loved it! Many were skeptical of "pumpkin soup", but once they tried it they immdeiately asked for the recipe. To add a bit of color I used a can of white corn, pimentes, and a red onion. I will definitely make this again soon.

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  • on October 08, 2005

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    This soup was Great! I substituted the can of pumkin for fresh roasted butternut squash and everyone loved it! Many times butternut squash soups have the consistancy of baby food but with the texture of the tomatoes and black beans it was a great soup! Tip- Second day after refrigeration the soup gets thick and can be eaten over rice or a potato! Yum!

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  • on June 29, 2005

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    very easy and tasty!!!

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  • on June 25, 2005

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    I've made this a few times, and I love it! If you add some creamed corn, it's awesome!! The whole recipe sounds weird, but tastes great!

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