Pumpkin black bean soup recipe

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.

Julian enjoying pumpkin and black bean soup - 2/29/08Pumpkin 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.

Related Posts with Thumbnails

16 thoughts on “Pumpkin black bean soup recipe

  1. 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 ;+)

  2. 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!

  3. Pingback: curry

  4. 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.

  5. Pingback: Pumpkin black bean soup recipe — Sauce making and Receipts

  6. Pingback: 10 Simple Ways to Green Your Halloween | Crunchy Domestic Goddess

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>