Pumpkin-Black Bean Soup

Name: Pumpkin-Black Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 cups canned tomatoes, petite diced, drained; 2 (15 ounce) cans black beans, drained and rinsed; 1 teaspoon olive oil; cooking spray; 1 1/2 cups onions, finely chopped; 1 teaspoon ground cumin; 3 garlic cloves, minced; 3 cups chicken broth; 2 tablespoons sherry wine vinegar; 1/2 teaspoon fresh ground black pepper; 1 (15 ounce) can pumpkin; 2 tablespoons dry sherry; 1 cup queso fresco, crumbled; 1/2 cup green onion, sliced; pumpkin seeds (optional)

Submitted by Ms B.

"From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand."

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photo by *Parsley*

Ready In:: 30mins
Ingredients:: 15
Serves:: 6

ingredients

1 ¹⁄₂ cups canned tomatoes, petite diced, drained
2 (15 ounce) cans black beans, drained and rinsed
1 teaspoon olive oil
cooking spray
1 ¹⁄₂ cups onions, finely chopped
1 teaspoon ground cumin
3 garlic cloves, minced
3 cups chicken broth
2 tablespoons sherry wine vinegar
¹⁄₂ teaspoon fresh ground black pepper
1 (15 ounce) can pumpkin
2 tablespoons dry sherry
1 cup queso fresco, crumbled
¹⁄₂ cup green onion, sliced
pumpkin seeds (optional)

directions

Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
Ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkin seed kernels, if desired.

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Reviews

I wanted to try something new - and this was it! It is soooo good - not sure what I thought it would taste like - but my DH and I loved it! And soooo easy too! A definite keeper! Thanks!

Mrs.Resner
I was glad to find a recipe that used pumpkin and black beans together, but the combination of ingredients never came together in a miraculous synergy of deliciousness -- I could still taste the separate ingredients and they didn't get along that well. Ah well, as Grampa Fluffernutter used to say, if we all liked the same thing, everyone would be after your grandma!

fluffernutter
Mmmmmm,and mmmmm again! Delicious and comforting on a cold autumn evening. Easy to prepare by using my immersion blender. Used canned tomatoes with mild chilies. This will be added to my autumn/winter soup repertoire. Forgot to garnish with the pumpkin seeds! Ms._bold, thank you for posting this soup recipe! cg ;)

COOKGIRl
Yummy!! I did alter things a bit to accomodate what I had in the cupboard. I used red wine vinegar and only one can of beans (oops!). The tomatoes were italian-seasoned, but that didn't seem to matter. I skipped the first step and just used my hand blender to puree everything. What a lovely thick texture! I served it with quesadillas and put some of the leftovers in the freezer since I'm the only one in the house that will eat this. More for me! Thanks for sharing. :)

dicentra
Wonderful soup! I agree, it is made with things most people already have on hand, which makes it more wonderful. I made it just as written except I used my hand-held immersion blender to partially puree it at the end of cooking. I loved the queso fresco garnish! I'll make this again. Thanx for posting the recipe.

*Parsley*