For everyone drooling over my Best Shot Monday post, here’s the recipe. It’s quick and easy and both of my kids love it. :)
It’s reportedly one of Rachel Ray’s recipes and I think my friend Nicole gave it to me. (Thanks, Nicole!) My comments/changes are in parenthesis.
Pumpkin and Black Bean Soup
4-6 servings; Cook 20 min, 5 min prep
Ingredients:
2 tablespoons extra-virgin olive oil (1 turn of the pan)
1 medium onion, finely chopped
3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here)
1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it’s not chunky, since a few family members don’t like tomatoes)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree (avoid buying Libby – it’s owned by Nestle)
1 cup corn, frozen or canned (drain and rinse if canned)
1 cup heavy cream (I use 1% milk, but you can use soy milk as well)
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (I don’t add this since my kids don’t do spicy foods)
coarse salt
20 sprigs fresh chives, chopped or snipped, for garnish
1. Heat a soup pot over medium heat.
2. Add oil.
3. When oil is hot, add onion.
4. Saute onions 5 minutes.
5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
6. Stir to combine ingredients and bring soup to a boil.
7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
9. For Vegan option use Soy Cream or Soy milk.
Stumble it!
Jennifer says:
Mmmm, that looks good and easy AND like something my son might actually eat.
March 6th, 2008 at 1:31 pm
Mandy says:
Yum!! I am def gonna have to try that!!
March 6th, 2008 at 1:50 pm
Liesl says:
Mmmmmm, sounds delicious. I could almost smell it as I was reading the recipe. Thanks for sharing :)
March 6th, 2008 at 2:02 pm
MomOnTheGo says:
This looks yummy and simple enough for me to try. Do you have any suggestions for disguising the fact that it has pumpkin in it? My hubby is liable to balk – of course, he’ll have to keep it to himself since my daughter will be there ;+)
March 6th, 2008 at 2:36 pm
Sherie says:
Mx was having so much fun looking at the pictures of Julian eating. I can only hope that it will inspire him to do the same. He’s only eating carbs (without any spreads or toppings) and fruits. That’s it right now. :-( I’ll make this soup tomorrow!
March 6th, 2008 at 2:40 pm
erin says:
yeah!! thanks. how old is your son? just wondering when my babe might work a spoon like that?
March 6th, 2008 at 2:42 pm
My Sea Pod says:
Thanks so much! I can’t wait to make.
March 6th, 2008 at 2:44 pm
curry says:
[...] to our normal stuff..knitting group tonight bringing someone new!, P??s Name Dawww.overacupoftea.comPumpkin black bean soup recipe For everyone drooling over my Best Shot Monday post, here??s the recipe. It??s quick and easy and [...]
March 6th, 2008 at 2:51 pm
Christina says:
yummy, sounds good!
March 6th, 2008 at 3:03 pm
Penny says:
Looks good! Yum!
March 6th, 2008 at 8:46 pm
phyllis says:
yummy…maybe sunday’s dinner!;-)
March 6th, 2008 at 10:03 pm
Kitty says:
This sounds great I’m gonna give it a try mmmm
March 7th, 2008 at 9:41 am
Shay says:
That sounds yummy.Hopefully no one will by mistake use Pumpkin pie filling.
I’m also getting ideas of replacing some or all of the Pumpkin with squash.
March 7th, 2008 at 5:09 pm
Elizabeth-The Whole Family says:
I can’t wait to try this recipe. Yummo!
March 8th, 2008 at 10:10 pm
Pumpkin black bean soup recipe — Sauce making and Receipts says:
[...] 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I source: Pumpkin black bean soup recipe, Crunchy Domestic [...]
March 9th, 2008 at 10:17 am
10 Simple Ways to Green Your Halloween | Crunchy Domestic Goddess says:
[...] use all of the pumpkin. You can make roasted pumpkin seeds, pumpkin bread, pumpkin spice cookies or pumpkin black bean soup, and compost your pumpkin when you are done with [...]
October 20th, 2009 at 10:25 am