PUMPKIN BLACK BEAN SOUP
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
Provided by REEDYGAL
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g
BLACK BEAN-PUMPKIN SOUP
This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.
PUMPKIN BLACK BEAN SOUP
This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, heat the olive oil.
- Sauté the onion and garlic in the olive oil for about 4-5 minutes.
- Add the cumin and curry powder and sauté for an additional 4-5 minutes.
- Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
- Stir in the black beans and tomatoes.
- Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
- Remove from heat.
- Stir in the 1/4 cup nonfat sour cream.
- Serve.
PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
BLACK BEAN PUMPKIN SOUP
Categories Soup/Stew Food Processor Bean Tomato Thanksgiving Kid-Friendly Ham Pumpkin Sherry Fall Simmer Gourmet Small Plates
Yield Makes about 9 cups
Number Of Ingredients 16
Steps:
- In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
- Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
- Serve soup garnished with sour cream and toasted pumpkin seeds.
PUMPKIN BLACK-BEAN SOUP
Provided by Joanna Pruess
Categories soups and stews, appetizer
Time 2h45m
Yield Eight servings
Number Of Ingredients 14
Steps:
- Place beans in a heavy saucepan and cover with boiling water to a level of about two inches above the beans. Add one teaspoon of salt, return to the boil and then simmer, partially covered, for about two to three hours or until the beans are tender. Add more water if beans become dry.
- Meanwhile, melt the butter in a heavy skillet over medium heat. When it has foamed, stir in the onions and garlic and saute for 8 to 10 minutes or until lightly colored and tender. Set aside.
- When the beans are tender, stir in the tomatoes and transfer to a processor fitted with a steel chopping blade. With a few on-off motions, process until the beans have started to smooth out, but are still somewhat chunky. This will have to be done in batches. Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock.
- Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well. Bring this mixture to the boil and then reduce heat and continue cooking uncovered for another 20 to 25 minutes, stirring occasionally.
- Stir in the sherry and taste for salt, additional vinegar and other seasonings. If soup is too thick, add stock or sherry. If too thin, continue cooking until thicker.
- To serve, use a handsome pumpkin and cut off the lid in a scalloped or zigzag pattern. A so-called sugar pumpkin has fewer seeds and heavier meat. Remove the seeds and pull off the strings from them. Toast the seeds on a flat pan in a preheated 400-degree oven in two tablespoons of oil for seven to nine minutes or until they are well colored. Remove from the oven and sprinkle with salt. Fill the pumpkin with soup and use the toasted seeds as croutons.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 642 milligrams, Sugar 5 grams, TransFat 0 grams
PUMPKIN AND BLACK BEAN SOUP
This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()
Provided by Shannon Holmes
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a soup pot over medium heat.
- Add oil.
- When oil is hot, add onion.
- Saute onions 5 minutes.
- Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
- Stir to combine ingredients and bring soup to a boil.
- Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
- Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
- For Vegan option use Soy Cream.
BLACK BEAN PUMPKIN SOUP
I like to serve this hearty soup in October and November, perfect for a fall meal. This recipe came from Gourmet magazine and makes a meaty, spicy and smoky soup, thickened by pureed black beans. Enjoy!
Provided by TasteTester
Categories < 4 Hours
Time 1h5m
Yield 8 cups
Number Of Ingredients 15
Steps:
- In a food processor coarsely puree beans and tomatoes.
- In a 6-quart heavy kettle, cook onion, shallots, garlic, cumin, salt and pepper in butter over moderate heat, stirring until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin puree and sherry until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
- Just before serving, add ham and vinegar. Simmer soup, stirring, until completely heated through. Season soup with salt and pepper.
- Serve soup garnished with sour cream, if desired.
Nutrition Facts : Calories 398.4, Fat 12.1, SaturatedFat 5.7, Cholesterol 42.3, Sodium 642.8, Carbohydrate 40.4, Fiber 11.4, Sugar 3.2, Protein 20.8
PUMPKIN BLACK BEAN SOUP
I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. Black beans are not usually paired with this hearty fall vegetable, but once I tried this soup, I was a believer! Now it's one of my favorite recipes to make when pumpkin is in season. -Lori Karavolis, McMurray, PA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (2-1/2 qt).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes., Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 6g protein.
VEGAN BLACK BEAN SOUP WITH PUMPKIN
Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!
Provided by staircases
Categories Black Bean Soup
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
- Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
- Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g
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