1 small hot pepper, seeds removed for less heat - roughly chopped 2 medium sweet bell peppers, seeded & roughly chopped. https://www.bunsenburnerbakery.com/pumpkin-sausage-and-black-bean-soup 1 T cider vinegar. You help me to stay focused & have a plan to follow through with the Daniel Fast. Bring to a boil. Serve with a garnish of sour cream and toasted pumpkin seeds if desired. Use vegetable broth to make this a meatless meal. … Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). Bring soup to boil, stirring constantly. The reviewer that mentioned the appearance of this soup was not kidding. Definitely a keeper! I served it with a spoon full of sour cream. I have told others about your website. the pumpkin is VERY subtle. And the taste is the far better than anything store-bought. Lightly coat the inside of a large pot with non-stick cooking spray and add in the bell peppers, onion, jalapeño, and garlic. Also add the cumin to the soup at this point. This black bean and pumpkin soup is P-E-R-F-E-C-T for a chilly fall day, especially on Halloween if you want to send everyone off with a filling, warm meal. Your daily values may be higher or lower depending on your calorie needs. 151 calories; protein 7.4g; carbohydrates 7.4g; fat 10.2g; cholesterol 27.7mg; sodium 1051.6mg. Didn't have sherry vinegar so followed others suggestions and used apple cider vinegar. Lots of texture and taste with ingredients layered one after the other for a flavor complexity that you'll want year after year. Ingredients 2 tablespoons ground New Mexico or California chilies Pumpkin Black Bean Soup. I topped this soup with some popcorn for a fun and festive twist but it’s also delicious with more traditional chili toppings (think cheese, jalapeno, avocado, diced onion, etc…). Post navigation Previous post: simplest apple tart Next post: elsewhere: dumplings and cak black bean pumpkin soup I know this sounds like the tiniest of triumphs in a world of people who have respectable accomplishments to be proud of, but nonetheless, it brings me great pleasure to announce that I have found a pumpkin soup that meets my approval. Stir in black bean-tomato puree, pumpkin… Stir in beans with their liquid, broth, and … Minutes to Prepare: 15 Add onion and cook until soft, about 3-5 minutes. I bought a larger can of pumpkin than I needed so I was looking for a good recipe to use the remainder of the can. I appreciate everything about your emails. Add oil. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. His exact words were "this is so....wierd, but great!" Add the broth, thyme, pumpkin puree, salt, pepper and sugar. It smelled like thanksgiving while it was cooking. His exact words were "this is so....wierd, but great!" Reduce heat to medium-low and simmer 3 minutes to blend flavors. Stir in bean puree. Ingredients: Three 15.5-oz. The soup is seasoned with some texmex flavours including some smoky chipotle chili powder for some heat and some cumin and cilantro to round it out. Mmmmm...this soup was very tasty with a few alterations. I ate for lunch for two days in row after and it is very good as leftovers. I served it with a spoon full of sour cream. With all the cold and blustery days we have had here in Oregon, soup has most definitely been on my mind. Black Bean Pumpkin Soup Gourmet, November 1996. The black beans would make it nice and creamy. Freeze option: Freeze cooled soup in freezer containers. Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Black Bean Pumpkin Soup. To use, partially thaw in refrigerator overnight. this link is to an external site that may or may not meet accessibility guidelines. The pumpkin is very subtle but good. 3-ingredient black bean pumpkin soup is perfect for a quick, nutritious weeknight supper. Congrats! I didn't use all of the broth either; we like our soups thicker. 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. Add black beans, tomatoes, broth, pumpkin and seasonings. Stir in the ham, and heat through before serving. Add oil. I dropped spoonfuls of pumpkin soup into the black bean soup and swirled it with a butter knife. I usually only make half the recipe but you could make the full one for a large group or freeze the remainder. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. cans black beans (about 4 ½ cups), rinsed and drained Stir in black beans, tomatoes, … Add the cumin and curry powder and sauté for an additional 4-5 minutes. Melt butter in a soup pot over medium heat. Thank you Dana and John for this wonderful recipe. Pumpkin Black-Bean Soup By Joanna Pruess. Add broth, tomatoes, black beans and pumpkin puree. My neice made this for me from Rachel Rays comfort foods cook book, and it was not bad cal or fat wise but I tweeked it anyway, so I could eat even more of it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 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. This black bean and pumpkin soup is P-E-R-F-E-C-T for a chilly fall day, especially on Halloween if you want to send everyone off with a filling, warm meal. Pumpkin is a versatile vegetable packed with vitamin A. The black bean soup and grilled “Daiya” cheese. Prayers answered. This soup put the biggest grin on his face for a very long time. I like to serve this hearty soup in October and November, perfect for a fall meal. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives. I love to make soup, and my husband always greets them with a bit of a groan. Adapted from SmittenKitchen.com Serves 9. Sauté the onion and garlic in the olive oil for about 4-5 minutes. 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. A quick and easy, healthy soup. For a soupier consistency, add more broth. I no longer crave sweets! 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. Ingredients. Stir in black bean-tomato puree, pumpkin… Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. This vegetarian soup is hearty enough to eat as a meal. I made the pumpkin black bean soup & it was awesome! Pumpkin and Black Bean Soup 02:48 If pumpkin soup reminds you of pie, try this Southwestern-inspired version. 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. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. It smelled like thanksgiving while it was cooking. Add onion and cook until soft, about 3-5 minutes. Canned pumpkin and cannellini beans are the timesaving secrets. Step 3 Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin … This basically involves opening cans and heating the ingredients in a soup pot, perfect for days when you need a tasty meal that will be ready fast. Black Bean Pumpkin Soup. It is vegan, oil-free, & scrumptious. This was excellent! I have seen God move in a mighty way. Isn't Halloween the best! 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 comma separated list of ingredients to exclude from recipe. It is not pretty. Easy to make too. This healthy pumpkin black bean soup has a chili like flavor, but is a tad sweeter. Stir to combine ingredients and bring soup to a boil. Weight Watchers Pumpkin Black Bean Soup Recipe with garlic, onion, cumin, curry powder, pumpkin puree, broth, and diced tomatoes. Your favorite shows, personalities, and exclusive originals. https://www.tasteofhome.com/recipes/black-bean-pumpkin-soup In a large soup pot, heat the olive oil. Add the cumin and curry powder and sauté for an additional 4-5 minutes. I enjoyed this recipe - I have to admit half way through it I started thinking to myself that this must be a joke. Pumpkin adds a beautiful sweetness that sets off the earthy legume. This soup sounds really good! This vegetarian soup is an easy meal, and great way to sneak in all kinds of veggies into your families diet. Wow – I had no idea that there was a pumpkin … This pumpkin and black bean soup is a pretty standard vegetable soup that is nice and easy and focuses on the pumpkin and black beans. 3 cans black beans, rinsed (4.5 cups) 1 can diced tomotoes 1 can pumpkin puree (16 ounce, 1.5 cups) 1-2 white onions chopped 1/2 cup chopped shallot or green onion 1/2 cup dry sherry approx 4 garlic cloves minced (2-3 tbsp) 1/2 stick soy margarine 4 cups veggie broth 1 teaspoon salt 1/2 teaspoon pepper 3-4 tablespoon balsalmic vinegar 1 tablespoon + 2 teaspoon ground cumin Weight Watchers Pumpkin Black Bean Soup Recipe. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Add garlic and cook for 1 more minute; Add spices, stir and cook for a minute or two. Lastly, roughly chop the cilantro and stir it into the soup. I … I made this in a vegetarian version, with 3C vegetable broth, no ham, apple cider vinegar, cumin, bay leaf, and red pepper flakes. This recipe, adapted from "Three Rivers Renaissance Cookbook IV," combines the heartiness of black beans and the rich nutrition of pumpkin, which is high in calcium, vitamin A and potassium. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Flavored with pumpkin and coconut milk, this super fast soup is ready in 15 minutes. Jen @ My Kitchen Addiction — September 19, 2009 @ 3:54 pm Reply. I have made this soup for years, sometimes with the ham, sometimes without, only a few times with the sherry vinegar. Nutrient information is not available for all ingredients. I also used fresh beans. Add a few special ingredients including black beans and you have a meal. From: 30-Minute Veggie Feast with 30 Minute Meals I love to make soup, and my husband always greets them with a bit of a groan. This soup is delicious! I consider myself to be a well-rounded when it comes to food. It is oil-free and so is plant-based. 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