PUMPKIN BLACK BEAN SOUP RECIPES

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BLACK BEAN-PUMPKIN SOUP RECIPE: HOW TO MAKE IT



Black Bean-Pumpkin Soup Recipe: How to Make It image

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

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds

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, FatContent 8g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 716mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 9g fiber), ProteinContent 13g protein.

PUMPKIN AND BLACK BEAN SOUP RECIPE | RACHAEL RAY | FOOD ...



Pumpkin and Black Bean Soup Recipe | Rachael Ray | Food ... image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

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.

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