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Pumpkin Black Bean Soup {pureed paradise}

Pumpkin Black Bean Soup

Soup Day: Pumpkin Black Bean

I woke up yesterday morning and thought a nice hot cup of soup to sip on would be a great lunch.  Yes, I admit I slept in until almost noon so breakfast was long past.  But it’s still winter up North and with beeping warnings on Weatherbug that the latest snow storm is going to hit Sunday night, I decided it was definitely still soup weather.  I wanted a sippin’ fix!

It had been awhile since I had made anything with pumpkin, so I decided to start there.  I was feeling adventurous so ran a computer search for a new pumpkin soup recipe.  Adding black beans to the pumpkin seemed interesting, and so I began my latest foray into pureed soups.

I think I should have made sure both eyes were open first, as the day soon turned into what I think of as “the pumpkin mistake”.  Needing 2 cups of pumpkin for the recipe I pulled two cans of pumpkin out of the cupboard.  As I opened one I realized there was 15 ounces in a can, so that was almost 2 cups.  Close enough, I decided.  Then I turned to another cupboard and began chopping onions.

Saute Onions

Saute Onions

Putting the onions into the pan to saute with a drizzle of olive oil, I next pulled a can of black beans out of the cupboard.  I opened them, dumped them in a strainer and rinsed them, and left them setting to drain.  I went back to pull out my soup kettle and set it on a burner.  I emptied the onions into the kettle, added broth, and added the drained beans.

Rinse and drain beans

Rinse and drain beans

Tsking because I’d forgotten to get out a can of tomatoes I pulled that off the shelf and went back to the can opener and opened it.  Seeing the can of pumpkin setting there I also opened that, knowing it needed to be added to the kettle as well.  Then turned around and realized it was the second can of pumpkin I’d opened.  The other was setting next to the kettle already.  Poo.

Simmering soup pot

Simmering soup pot

The recipe really is easy and quite fast.  So fast that I almost have no excuse that I’d forgotten I’d already opened a can of pumpkin for the soup.  But in my defense, I did have an excuse: I hadn’t been awake for long.  My disgust with myself wasn’t fully awake either because I just gave myself an *eyeroll* and decided I’d have to make something else with pumpkin.  Which I did and explained a little yesterday when I posted pumpkin bread.  My pumpkin mistake turned out well; it just ended up being a pumpkin kinda day!

Pureed Soup

Pureed Soup

The soup was easily made, blended, and my cup was poured and ready to sip in probably about 45 minutes.  The directions said to simmer for 30 minutes but I went a little over due to mixing up the pumpkin bread in the meantime.  Still, it was a quick recipe and oh my it is delicious!  So hearty and the flavors meld so well.  The black bean flavor is stronger than the pumpkin flavor and the cilantro and tomatoes make it a southwestern or Mexican kind of flavor.  If you’re a brave soul and like spicy foods you could add more chili powder or other seasonings to give it more of a burn.  This is pretty mild as is.

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

I used the sherry option and that gave it the nice acidic touch a good soup needs to make it pop.  If you’d rather avoid alcohol you could use cooking sherry from the grocer or bypass it entirely and use a white wine vinegar or rice wine vinegar.  I’d use just a tablespoon of a vinegar as they are more acidic than sherry is.  But it does need one of these for just that bit of a acid pop.  Even some lime juice might be a good addition; I might try that next time.  It’s often used as the acid in Mexican dishes so it should be a natural.

Pumpkin and Black Bean Soup

1 tablespoon oil
1 medium onion (chopped)
1 tablespoon garlic powder
1 tablespoon dried cumin
1 tablespoon chili powder
salt and pepper to taste
4 cups chicken broth
15 ounce can pumpkin
19 ounce can black beans (rinsed and drained)
14 ounce can tomatoes
1/4 cup dry sherry (or 1 tablespoon white or rice wine vinegar)
1 tablespoon dried cilantro
1 handful toasted pumpkin seeds (optional)

Heat the oil in a pan and saute onions until tender, about 5-7 minutes.
Add the broth, pumpkin, black beans, tomatoes, spices and sherry and simmer for 30 minutes.
Remove from heat and puree to the desired consistency.
Serve garnished with fresh chopped cilantro and toasted pumpkin seeds if desired.

This is more of a vegetarian version. You could add ham or bacon to change it up.

adapted from Closet CookingTiara Logo

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