Best 3 Pumpkin And Black Bean Soup Recipes

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Indulge in the comforting flavors of fall with our Pumpkin and Black Bean Soup, a delightful symphony of autumnal flavors. This hearty and wholesome soup is not only packed with nutritious ingredients but also offers a captivating fusion of sweet pumpkin, earthy black beans, and a hint of aromatic spices. Additionally, we present a collection of equally tantalizing recipes that explore the versatility of pumpkin and black beans. From savory enchiladas to zesty tacos, each dish showcases the harmonious blend of these two ingredients, promising a culinary adventure that will warm your soul and delight your taste buds.

Here are our top 3 tried and tested recipes!

PUMPKIN AND BLACK BEAN SOUP



Pumpkin and Black Bean Soup image

This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()

Provided by Shannon Holmes

Categories     Black Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil (1 turn of the pan)
1 medium onion, finely chopped
3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here)
1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here)
1 (15 ounce) can black beans, drained and rinsed
2 (15 ounce) cans pumpkin puree (found often on the baking aisle)
1 cup corn (frozen or canned, drain and rinse if canned)
1 cup heavy cream (I use Unsweetened Silk)
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
coarse salt
20 sprigs fresh chives, for garnish (chopped or snipped)

Steps:

  • Heat a soup pot over medium heat.
  • Add oil.
  • When oil is hot, add onion.
  • Saute onions 5 minutes.
  • Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
  • 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.
  • For Vegan option use Soy Cream.

VEGETARIAN BLACK BEAN AND PUMPKIN SOUP



VEGETARIAN BLACK BEAN AND PUMPKIN SOUP image

Categories     Soup/Stew     Bean     Vegetable     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Halloween     Vegan     Simmer

Yield about 10 cups

Number Of Ingredients 15

Two or three cans black beans (about 4 1/2 cups), rinsed and drained
1 large can Muir Glen fire roasted chopped tomatoes
1 large chopped vidalia or other sweet onion
1/2 cup minced shallot or leeks
heaping Tbsp chopped garlic
1 sm can chopped green chiles or 1/8 cup fresh, choose heat according to your taste.
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups 'no chicken' or veggie broth - about half of a box
2 or 3 cans organic pumpkin, no additives
sm amount of olive oil, spray coating, or butter to coat pan
3 tablespoons champagne or other wine vinegar
1/2 cup dry Sherry
Offer sour cream or non-dairy substitute, and shelled, toasted pumpkin seeds (not the ones in shell that are white, but the little brown ones), and hot sauce on table. Note: shelled pumpkin seeds or "pepitos" can be hard to find and are not necessary to enjoy the soup!

Steps:

  • Use small amount of olive oil or other method to coat a 6-quart heavy kettle. Cook onion, shallot, garlic, chili powder, chiles, salt, and pepper over medium heat, stirring, until onion begins to caramelize. While that is cooking, rinse beans and place in large bowl with tomato and its liquid. Add cooked onion mixture to bowl. Use handheld blender to pureé mixture in bowl. Transfer pureé back into soup pot. Stir in broth, pumpkin, and Sherry vinegar until combined. Simmer, uncovered, stirring occasionally. After simmering 15 minutes, add sherry. Simmer another 10 minutes, or until thick enough to coat the back of a spoon. Can adjust thickness with more broth, more pumpkin, or more pureed beans but will need to simmer longer if adding ingredients. Season soup with salt and pepper. Offer sour cream or non-dairy substitute, toasted pumpkin seeds, hot sauce, salt and pepper.

PUMPKIN AND BLACK BEAN SOUP



PUMPKIN AND BLACK BEAN SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian

Yield 6 bowls

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, finely chopped
3 cups vegetable stock (canned or packaged)
1 can (14.5 oz) diced tomatoes in juice
1 can (15 oz) black beans, drained
2 cans (30 oz total) pumpkin puree
1 cup heavy cream
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Salt to taste

Steps:

  • Heat oil in a large pot over medium heat. When oil is hot, add onion and saute for five minutes. Add vegetable stock, tomatoes, black beans and pumpkin puree and stir to combine ingredients. After soup boils, reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt. Simmer for five minutes, adjust seasonings as necessary and serve.

Tips:

  • Use canned pumpkin. It's convenient, affordable, and just as flavorful as fresh pumpkin.
  • Don't overcook the vegetables. You want them to be tender but still have a bit of a bite.
  • Add a dollop of sour cream or Greek yogurt. This will add a creamy, tangy flavor that balances out the sweetness of the pumpkin.
  • Garnish with pumpkin seeds or chopped cilantro. This will add a pop of color and flavor.
  • Serve with a side of crusty bread or crackers. This will help to soak up the delicious soup.

Conclusion:

Pumpkin and black bean soup is a delicious, healthy, and easy-to-make soup that's perfect for a fall or winter meal. It's packed with flavor and nutrients, and it's sure to be a hit with everyone at your table. So next time you're looking for a warm and comforting soup, give this pumpkin and black bean soup a try. You won't be disappointed!

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