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.
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.
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
I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. Black beans are not usually paired with this hearty fall vegetable, but once I tried this soup, I was a believer! Now it's one of my favorite recipes to make when pumpkin is in season. -Lori Karavolis, McMurray, PA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (2-1/2 qt).
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes., Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 6g protein.
ITALIAN BORLOTTI BEAN, PUMPKIN & FARRO SOUP
Warm up on chilly evenings with this hearty, healthy bean & pumpkin soup. Serve this low-calorie meal with a chunk of fresh bread for dunking
Provided by Diana Henry
Categories Lunch, Main course, Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy-bottomed saucepan. Add the onion, celery, pumpkin or squash and carrot and cook until the vegetables have some colour. Add a splash of water and some seasoning, then cover the pan and let the vegetables cook over a very low heat for 5 mins.
- Add the garlic and cook for another couple of mins, then add the tomato purée, stock, mixed grains, parmesan rinds, if using, and some seasoning. Simmer for about 15 mins (or until the grains are cooked), adding the beans for the final 5 mins. In the last few mins, add the spinach, then taste for seasoning.
- If you want to use sage, fry the leaves whole in a little olive oil before adding to the soup. If you prefer to use parsley, you can just add it directly to the soup. Serve with shavings of parmesan and a drizzle of extra virgin olive oil on top of each bowlful. Remove the parmesan rinds and serve.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
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
TUSCAN PUMPKIN WHITE BEAN SOUP
Make and share this Tuscan Pumpkin White Bean Soup recipe from Food.com.
Provided by ellie3763
Categories Beans
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
- Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
- In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
- Ladle soup into bowls and top each with 1 tablespoon of grated cheese.
BLACK BEAN PUMPKIN SOUP
The black beans and the pumpkin are so delicious together you won't believe it. And with all the spices used, each bite is a flavor party in your mouth! Garnish with baked pumpkin seeds.
Provided by MissBunnyCakes
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.
- Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.
- Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.
Nutrition Facts : Calories 425.8 calories, Carbohydrate 57.7 g, Fat 15.3 g, Fiber 20.7 g, Protein 16.5 g, SaturatedFat 2.2 g, Sodium 2196 mg, Sugar 11.6 g
BLACK BEAN PUMPKIN SOUP
Categories Soup/Stew Food Processor Bean Tomato Thanksgiving Kid-Friendly Ham Pumpkin Sherry Fall Simmer Gourmet Small Plates
Yield Makes about 9 cups
Number Of Ingredients 16
Steps:
- In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. 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.
- Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
- Serve soup garnished with sour cream and toasted pumpkin seeds.
CARIBBEAN PUMPKIN AND BLACK BEAN SOUP
Categories Soup/Stew Bean Vegetarian Quick & Easy Dinner Lunch Pumpkin Fall Healthy Vegan Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
- Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
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