PUMPKIN BLACK-BEAN SOUP
Provided by Joanna Pruess
Categories soups and stews, appetizer
Time 2h45m
Yield Eight servings
Number Of Ingredients 14
Steps:
- Place beans in a heavy saucepan and cover with boiling water to a level of about two inches above the beans. Add one teaspoon of salt, return to the boil and then simmer, partially covered, for about two to three hours or until the beans are tender. Add more water if beans become dry.
- Meanwhile, melt the butter in a heavy skillet over medium heat. When it has foamed, stir in the onions and garlic and saute for 8 to 10 minutes or until lightly colored and tender. Set aside.
- When the beans are tender, stir in the tomatoes and transfer to a processor fitted with a steel chopping blade. With a few on-off motions, process until the beans have started to smooth out, but are still somewhat chunky. This will have to be done in batches. Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock.
- Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well. Bring this mixture to the boil and then reduce heat and continue cooking uncovered for another 20 to 25 minutes, stirring occasionally.
- Stir in the sherry and taste for salt, additional vinegar and other seasonings. If soup is too thick, add stock or sherry. If too thin, continue cooking until thicker.
- To serve, use a handsome pumpkin and cut off the lid in a scalloped or zigzag pattern. A so-called sugar pumpkin has fewer seeds and heavier meat. Remove the seeds and pull off the strings from them. Toast the seeds on a flat pan in a preheated 400-degree oven in two tablespoons of oil for seven to nine minutes or until they are well colored. Remove from the oven and sprinkle with salt. Fill the pumpkin with soup and use the toasted seeds as croutons.
Nutrition Facts : @context http, Calories 327, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 642 milligrams, Sugar 5 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nif Nis
[email protected]I'm on a weight loss journey, so I was looking for a healthy and filling soup. This pumpkin black bean soup was perfect! It was low in calories and fat, but still very satisfying. I will definitely be making this soup again.
hk hamim
[email protected]I made this soup in my slow cooker, and it turned out great! I just threw all the ingredients in the slow cooker in the morning, and it was ready for dinner when I got home from work. It was a delicious and easy meal.
Arslan Yaqoob1
[email protected]This soup was a bit too spicy for my taste. I would recommend using less chipotle peppers, or omitting them altogether if you don't like spicy food.
Mamdouh Hassan
[email protected]I'm always looking for new and exciting recipes, and this pumpkin black bean soup definitely fit the bill! It was unique and flavorful, and I loved the combination of pumpkin and black beans. I will definitely be making this soup again.
Khan Sohail
[email protected]I'm a vegetarian, so I was looking for a hearty and flavorful soup that didn't contain any meat. This pumpkin black bean soup fit the bill perfectly! It was delicious and filling, and I felt good about eating it.
Muhammad Kumail
[email protected]This soup is a great way to get your kids to eat their vegetables! My kids loved the sweet pumpkin flavor, and they didn't even notice the black beans. I'll definitely be making this soup again.
Anima Islam
[email protected]I followed the recipe exactly, but my soup turned out too watery. I think I might have added too much vegetable broth. Next time, I'll be sure to add the broth slowly and carefully.
Adeladan Adetayo
[email protected]This soup was a bit bland for my taste. I added some extra spices, and it was much better. I would also recommend using low-sodium vegetable broth, as the soup can be quite salty otherwise.
Isabella Piunti
[email protected]I made this soup for a potluck, and it was a huge success! Everyone loved it, and I even got requests for the recipe. I'm so glad I found this recipe, because it's a great way to use up leftover pumpkin.
Maaz Ahmad
[email protected]This soup was easy to make and turned out great! I followed the recipe exactly, and it was perfect. I served it with a side of crusty bread, and it was a delicious and satisfying meal.
Deepak Ck
[email protected]I'm not a huge fan of pumpkin, but this soup was delicious! The pumpkin flavor was subtle and not overpowering, and the black beans added a nice heartiness. I would definitely recommend this soup to anyone looking for a healthy and flavorful fall mea
Semata Livingstone
[email protected]This pumpkin black bean soup was a hit with my family! It was creamy, flavorful, and packed with veggies. I especially loved the smokiness that the chipotle peppers added. I will definitely be making this soup again and again.