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Black Bean Pumpkin Soup

What you need: 

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

What you do: 

Place soy margerine, onions, shallot, garlic, cumin, salt and pepper into a large pot. Cook until onions are beginning to brown. Add black beans (hold one can back if you want a chunkier soup) tomatoes, pumpkin and half veggie broth. At this point, I use a handheld tool to puree all ingredients in pot. (You can use a food processor on the beans and tomatoes before you add them to the pot if you prefer.) Add remaining broth, and the sherry. Simmer uncovered until thick enough to coat a spoon, about 40-45 minutes. Before serving, stir in the balsalmic vinegar. Garnish with toasted punpkin seeds if you like. The soup should be smooth and hearty, with a rich flavor.

Preparation Time: 
one hour
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

This is so good...I've made it several times and love it.  This last time I made it, I was out of onions and garlic (I know, time to go shopping) and used garlic powder and dried onion flakes (blasphemy, I know). Also used a couple tablespoons of olive oil in place of the margarine.  I put everything but the balsamic vinegar in the pot and let it simmer for about an hour and then pureed it and added the vinegar.  Excellent, despite the "cheat" ingredients.

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I've switched it up a bit here by using fresh black beans that I cooked and soaked earlier. At first I was not really feelin' the final product so I decided to add about two teaspoons of paprika and almost all of a fresh jalapeno. Maybe it's the Mexican in me, but I had to bring up the heat in this soup. Guess I like my black bean soup with a kick. Ended up being an interesting and tasty experiment, but I think I'll keep it old school and leave the pumpkin out next time!

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Soo.  This may sound crazy but I made a few changes to the soup.  It was very yummy already but I really wanted to give it a really distinct taste.  I added molasses, a little bit more cumin, and five spice powder..  The clove in it.. the heat... and the tad of sweetness from the molasses really made it spectacular!  :)>>> I made it as a pre-full moon snoe shoe hike meal for a group of my friends..  Needless to say... no leftovers.. And it fed a lot! 

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Delicious  ;) , I did'nt have any Sherry so I just didn't put any.. It came out wonderfully, definately a favorite. Thanks!

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I made this for dinner tonight alongside some pumpkin muffins (as suggested). It was good, but not so good that I'd make it again. I found it to be rather bland. Now, in all fairness, I did change it up a bit: I was out of shallots/green onions, so I added an extra onion and extra garlic (I used about 8 cloves of garlic), subbed 1/4 cup of spiced rum for the 1/2 cup of sherry, only used half the veggie broth, and added cinnamon, allspice, garam masala, and about 1/2 Tbsp of brown sugar. I wasn't sure if the tomatoes should be drained or not, so I left them undrained. I only blended 2 cans of the black beans and left the 3rd whole. Despite all of the additions and substitutions, I found it to be lacking something. I'm sorry! :-)

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delicious!  I used chunks of fresh pumpkin and only blended half the soup, making it more stew-like.  left out the margarine and green onions, subbed pineapple juice for sherry, and reduced the vinegar to about 1 T.  I ruined the pretty color by putting in a bunch of kale, so now it's kind of greeny-brown, but the flavor combos are unexpectedly great and kale is good for you.  very flexible, will be making again (but probably with canned pumpkin to save time).

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We used steamed hokkaido squash in place of the pumpkin and added a dash of chipotle powder and it turned out great. Thanks for this!

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