Pumpkin Black Bean Soup

My SIL first made this soup for our Halloween dinner several years ago. We immediately fell in love with it, and it has become part our traditional Halloween meal.

If serving to kids, you may want to reduce or omit the cayenne, since they will most likely find it too spicy. The original recipe called for twice as much cayenne as I’ve listed here, but it was too spicy for this mild girl’s taste. You can adjust to your on taste.

The original recipe called for a finely chopped onion, but I didn’t like having the onion chunks floating in my bowl. Instead, I prefer the onion to be pureed after it’s been softened. If you don’t have an immersion blender, you can use a food processor or blender. Just be sure to add a little of the veggie stock to the onions to help them puree more easily, and NEVER add hot liquids to your blender or you can plan to take cover from the imminent explosion.

Pumpkin Black Bean Soup

2 Tbsp extra virgin olive oil
1 medium onion, chopped
3 Cups vegetable stock
1 Can (14.5 oz) diced tomatoes in juice
1 can (15oz) black beans, drained & rinsed
2 cans (15 oz) pumpkin puree
1 Cup heavy cream
1 Tbsp curry powder
1½ tsp ground cumin
¼ tsp cayenne pepper (optional)
1 1/2 tsp coarse salt (I used coarse sea salt)
20 blades fresh chives, chopped or snipped for garnish

Over medium heat, add oil to large stock pot. When oil is hot, add onion. Saute onions 5 minutes. Add broth and pumpkin puree. Use immersion blender to puree onion and combine ingredients. Add tomatoes and black beans. Stir to combine ingredients, and bring soup to a boil.

Reduce heat to medium low. Stir in cream, curry, cumin, cayenne, and salt to taste. Simmer 5 minutes, adjust seasonings and serve. Garnish with chopped chives.

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One Response

  1. I’m going to try this. It sounds delicious. Thank you!

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