Years ago my friend Lauren passed this recipe along to me after she discovered how delicious it was, and I stuck it in my recipe box where it sat until yesterday. Shame on me for not making it before now, because Lauren is a very wise woman, so of course she was absolutely right about this. She and I both have a weakness for Indian food, and this dish definitely has some Indian flavor to it. Even the hubby who isn’t a big fan of pumpkin thoroughly enjoyed it- even asking for a second bowl! Mmmm, I can’t wait to eat the leftovers this week.

Go ahead, make a big pot and let it warm you on one of the fall or winter nights ahead!

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Pumpkin Black Bean Soup

Adapted from Rachael Ray, Food Network. Serves 4 -6.

Ingredients:

2 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
3 cups vegetable stock
1 can (14.5 oz) diced tomatoes in juice
2 cans (15 oz) black beans, drained and rinsed
2 cans (15 oz) pumpkin puree
1 cup heavy cream
2 Tbsp curry powder
2 tsp ground cumin
1/2 tsp cayenne pepper
Coarse salt
Fresh ground pepper
20 blades fresh chives, snipped for garnish

Directions:

Heat oil in soup pot over medium heat. When oil is hot, add onion and saute 5 minutes. Add broth, tomatoes, black beans and pumpkin. Stir to combine ingredients and bring to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne, salt, and pepper to taste. Simmer 5 minutes, add more salt and pepper to taste, and serve garnished with chopped chives.



2 Responses to “Pumpkin Black Bean Soup”

  1. 1

    Erin — November 2, 2009 @ 10:39 am

    YUM yum yum yum yum yum.

  2. 2

    Marcia Truitt — December 17, 2009 @ 8:26 am

    I made this soup for both our neighborhood group of 30 people and my extended family. Everyone loved it! Thank you for sharing it!
    P.S. I served it over white, steamed rice and it was amazing!

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