And watch videos demonstrating recipe prep and cooking techniques. 2 tablespoons extra-virgin olive oil 1 medium onion, cut in small dice Juice and zest of two limes (divided) 3 cloves garlic, peeled 2 fresh red chiles (such as jalapenos), seeded and sliced Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. All rights reserved. This was excellent the first day and even better as leftovers. This vegetarian soup is an easy meal, and great way to sneak in all kinds of veggies into your families diet. Froze the other half can (28 oz) of pumpkin … Add tomatoes, black beans, pumpkin puree, and veggie broth, turn up the heat, and bring everything to a boil. It was a little strong so I'd bring that down to 2.5 T. I used a can diced tomatoes with green chiles for flavor and added the cumin and coriander suggested by others. I love to make soup, and my husband always greets them with a bit of a groan. It wasn't mentioned in the directions but once all the ingredients are in the pot bring to a boil and then reduce to a med/low simmer for the balance of the cooking time rather than straight medium the entire time. Add the onion and garlic, and season with salt and pepper. Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. I love to make soup, and my husband always greets them with a bit of a groan. Get Pumpkin and Black Bean Soup Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. I didn't use all of the broth either; we like our soups thicker. Add broth, tomatoes, black beans and pumpkin puree. Low calorie, and low fat. I also use vegetable broth and add 1/4 tsp cayenne and 1 tsp cumin. Heat the olive oil over medium heat in a large soup pan. 20 comments on “Pumpkin & Black Bean Soup” Kevin — September 19, 2009 @ 3:25 pm Reply. As a vegetarian I am always on the look out for new recipes with beans, this one is fabulous and so cheap. I served it with a spoon full of sour cream. 6 WW SmartPoints. Add cumin and garlic; sauté 1 minute. Stir to combine ingredients and bring soup to a boil. A can of beans is roughly 2 cups, so a 1 pound bag is exactly what you need for this recipe. The pumpkin is very subtle but good. Add the cumin and curry powder and sauté for an additional 4-5 minutes. A quick and easy, healthy soup. Cook, stirring occasionally, … Puree the beans and tomatoes with half of the … His exact words were "this is so....wierd, but great!" I will listen to some of the other reviewers and add some cumin and coriander next time. This is a delicious soup that is even better reheated the next day. Get Black Bean, Corn and Pumpkin Stew Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Lay one-third of the pumpkin slices in the bottom of the dish, and … Tried the Chipotle Pumpkin Black Bean Soup recipe on the weekend, and it was a winner! The reviewer that mentioned the appearance of this soup was not kidding. Coconut milk, lime, spices, pumpkin, and broth create a seriously flavorful soup. Black beans and pumpkin are a great combination in this warming soup. I also used fresh beans. Delicious, thanks! Thanks for the recipe. Add one teaspoon of salt, return to the boil and then simmer, partially covered, for … … Preparation. DIRECTIONS. I didn't use the ham and I think that would have helped the overall flavor - I did add some green chiles to the black bean and tomato mixture. Now it’s one of my favorite recipes to make when pumpkin is in season. This was excellent! Pumpkin black beans and beef broth? 2 tablespoon extra-virgin olive oil, 1 turn of the pan, 3 cups canned or packaged vegetable stock, found on soup aisle, One 14 1/2-ounce can diced tomatoes in juice, Two 15-ounce cans pumpkin puree (found often on the baking aisle), 1 1/2 teaspoons ground cumin, 1/2 palm full, 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand, 20 blades fresh chives, chopped or snipped, for garnish. 151 calories; protein 7.4g; carbohydrates 7.4g; fat 10.2g; cholesterol 27.7mg; sodium 1051.6mg. This was as easy as could be. Add carrots and white parts of the onion and cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Skipped the ham (didn't want the additional sodium) and did add a dollop of fat free sour cream that I'd mixed with fresh chives first from baked potatoes the night before. Cook on low-medium heat until red onion and garlic brown. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. i love starting a pot of soup on sunday morning, letting it simmer away until mid afternoon then serving a piping hot bowl with a big hunk of crusty bread. And watch videos demonstrating recipe prep and cooking techniques. The black beans would make it nice and creamy. I ate for lunch for two days in row after and it is very good as leftovers. This soup put the biggest grin on his face for a very long time. I think it would be fine without any meat at all; if I were to add meat again next time I would try some shredded beef. I think I would puree only one can of the black beans and put in two cans whole but that's personal preference I like soup a little chunky. Congrats! This soup is delicious! It is not pretty. With all the cold and blustery days we have had here in Oregon, soup has most definitely been on my mind. the smell of woodsmoke in the air. (It is the only other recipe on this site that combines pumpkin and black beans.). This healthy pumpkin black bean soup has a chili like flavor, but is a tad sweeter. 3) Cook the beans In a stockpot, saute the onion and garlic in a tsp of sunflower oil or butter, until golden brown. Nutrient information is not available for all ingredients. Pumpkin Black Bean Soup. pumpkin black bean soup it is a beautiful time of year. breathtaking crimson, gold and orange leaves whose colors deepen with every day that passes. Sauté the onion and garlic in the olive oil for about 4-5 minutes. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. I cook the beans using the gas free method (http://www.recipezaar.com/Basic-Dried-Beans-49960) then use a little water when pureeing as they tend to be a little drier than the canned version. Didn't have sherry vinegar so followed others suggestions and used apple cider vinegar. I enjoyed this recipe - I have to admit half way through it I started thinking to myself that this must be a joke. Reduce down to a simmer and cook for 20 minutes or until the soup has … Saute onions 5 minutes. excellent, and even better the next day! Set aside. Start with vegetable sticks and dip from the supermarket. Heat a soup pot over medium heat. I made this in a vegetarian version, with 3C vegetable broth, no ham, apple cider vinegar, cumin, bay leaf, and red pepper flakes. There are several stories about the origin of that mandate, but none have been corroborated. This soup is delicious! But is is a very hearty and inexpensive soup that served as a great work week lunch for me. Percent Daily Values are based on a 2,000 calorie diet. All eaters are welcome. This soup sounds really good! © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Put tomatoes and the other cans of beans into food processor or blender until smooth. Cook and stir until the onion is softened. Celebrating simple cooking with recipes that require 10 ingredients or less, 1 bowl, or 30 minute or less to prepare. Heat a soup pot over medium heat. Mildly spicy, creamy but with substance. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. It is oil-free and so is plant-based. Melt butter in a soup pot over medium heat. Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. 2) Drain beans Drain and rinse the soaked beans or canned beans. 3 (15 ounce) cans black beans, rinsed and drained. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Definitely a keeper! I would recommend the Jamaican Black Bean Chili if you want a well rounded recipe to work with. It smelled like thanksgiving while it was cooking. I love anything with pumpkin as a main ingredient, it always plays nice with other flavors in a recipe. Add the onions, celery and carrot and a light sprinkle of salt. Filled with tons of flavor from the veggies and beans you won’t miss the meat at all. Instructions. excellent, and even better the next day! Allrecipes is part of the Meredith Food Group. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Great for my low calorie high fiber diet. With all the spices used, each bite is a flavor party in your mouth! I made this in a vegetarian version, with 3C vegetable broth, no ham, apple cider vinegar, cumin, bay leaf, and red pepper flakes. It smelled like thanksgiving while it was cooking. Preheat oven to 425F. You saved Pumpkin Black Bean Soup to your. I served it with a spoon full of sour cream. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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