Indulge in a delightful culinary journey with our hearty and nourishing vegetarian black bean and pumpkin soup. This wholesome dish is a symphony of flavors, textures, and colors that will tantalize your taste buds and warm your soul. Packed with wholesome ingredients like protein-rich black beans, sweet and earthy pumpkin, and an array of aromatic spices, this soup is a nutritional powerhouse that nourishes your body and mind.
In this article, we present a collection of delectable recipes that showcase the versatility of this soup. From the classic black bean and pumpkin soup to creative variations featuring roasted red peppers, sweet potatoes, and even a hint of chipotle, these recipes cater to diverse tastes and preferences. Whether you're seeking a comforting meal on a chilly day or a light and flavorful lunch option, our recipes have something for every occasion.
Embark on a culinary adventure as you explore the depths of flavor in each recipe. Discover the perfect balance of savory and sweet, with the subtle earthiness of pumpkin harmonizing with the robust smokiness of black beans. Savor the velvety texture of the soup, complemented by the satisfying crunch of fresh garnishes like cilantro, sour cream, or crispy tortilla strips.
With step-by-step instructions and helpful tips, our recipes ensure that you can recreate these culinary masterpieces in the comfort of your own kitchen. Whether you're a seasoned chef or a novice cook, our recipes are designed to guide you through the process seamlessly. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey of flavors with our vegetarian black bean and pumpkin soup recipes.
BLACK BEAN-PUMPKIN SOUP
This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.
PUMPKIN BLACK BEAN SOUP
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
Provided by REEDYGAL
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g
VEGETARIAN BLACK BEAN AND PUMPKIN SOUP
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
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
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. 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.
VEGAN BLACK BEAN SOUP WITH PUMPKIN
Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!
Provided by staircases
Categories Black Bean Soup
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
- Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
- Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g
PUMPKIN BLACK BEAN SOUP
This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, heat the olive oil.
- Sauté the onion and garlic in the olive oil for about 4-5 minutes.
- Add the cumin and curry powder and sauté for an additional 4-5 minutes.
- Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
- Stir in the black beans and tomatoes.
- Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
- Remove from heat.
- Stir in the 1/4 cup nonfat sour cream.
- Serve.
Tips:
- For a smoother soup, blend the soup in a blender or with an immersion blender until desired consistency is reached.
- If you don't have any pumpkin puree on hand, you can easily make your own by roasting a pumpkin in the oven until tender and then blending it until smooth.
- Feel free to add other vegetables to this soup, such as carrots, celery, or sweet potatoes.
- If you want a spicier soup, add a pinch of cayenne pepper or chili powder to taste.
- Garnish the soup with fresh cilantro, parsley, or pumpkin seeds before serving for an extra pop of flavor.
Conclusion:
This vegetarian black bean and pumpkin soup is a delicious and nutritious meal that is perfect for a cold day. It is packed with flavor and healthy ingredients, and it is sure to please everyone at the table. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!
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