Pumpkin Black Bean Soup

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!

Pumpkin Black Bean Soup

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


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


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.