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Black Bean (pumpkin) Soup

October 27, 2010
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This was an excellent and delicious soup, but the pumpkin flavor just got lost here.  If you’re a fan of beans you will still love it as it ends up being a more sophisticated twist on chilli, without the ground meat and instead with a smoother texture due to the pumpkin.  Even though I added more pumpkin than the recipe called for, it still didn’t take on its flavor or color.  This may have been because I used fresh pumpkin to make the puree….even though I made sure to strain out as much water as I could, it’s possible that it just wasn’t as concentrated as the canned stuff.  Either way, this is a great warming thick soup that I’ve happily enjoyed it these past few days, but if you make it don’t expect too much pumpkin out of it.

Black Bean (pumpkin) Soup

recipe from smitten kitchen

  •  Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
  • 1 cup drained canned tomatoes, chopped
  • 1 1/4 cups chopped onion
  • 1/2 cup minced shallot
  • 4 garlic cloves minced
  • 1 tablespoon plus 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 cups beef broth
  • 1 1/2 cups pumpkin puree, or 1can
  • 1/2 cup dry Sherry
  • 1/2 pound cooked ham, cut into 1/8-inch dice
  • 3 to 4 tablespoons Sherry vinegar

1) Puree beans and tomatoes in a food processor.

2) In a large soup pan cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

3) Stir in bean puree. Next stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

4) Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season with salt and pepper.

(Deb serves the soup garnished with sour cream and toasted pumpkin seeds, which Im sure would have been delicious, but I didn’t have either so ate is ungarnished)

7 Comments leave one →
  1. October 27, 2010 7:33 am

    at least you’re still getting the veggie benefits from the pumpkin, right? I think it sounds great!

    • October 27, 2010 7:39 am

      soo true!! and it’s a good way to sneak in the nutritional benefits for those who aren’t as into pumpkin as we are 🙂

  2. October 27, 2010 11:55 am

    I need to try this combo! Looks yummy!

  3. October 27, 2010 12:47 pm

    loved your last comment about eating it ungarnished. Deb always has the best garnishes doesn’t she? I’m lucky if I have parmesan cheese in my house, let alone anything else 🙂 Your soup looks great!

  4. October 27, 2010 6:42 pm

    It still looks like a great soup, despite the disappointment that the pumpkin flavor kind of faded into the background. I’m all about eating soup on these cold fall days. I just had some fantastic butternut squash soup today. I’m still trying to figure out what was in it. 🙂

  5. October 29, 2010 4:12 am

    Your soup looks really yummy!

  6. November 9, 2010 10:37 am

    Another great idea. I have some pumpkins I need to cook up and think this would look cool served in the small pumpkins.

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