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    You are in: Home / Recipes / Black Bean Pumpkin Soup Recipe
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    Black Bean Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    TasteTester's Note:

    I like to serve this hearty soup in October and November, perfect for a fall meal. This recipe came from Gourmet magazine and makes a meaty, spicy and smoky soup, thickened by pureed black beans. Enjoy!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      In a food processor coarsely puree beans and tomatoes.
    2. 2
      In a 6-quart heavy kettle, cook onion, shallots, garlic, cumin, salt and pepper in butter over moderate heat, stirring until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin puree and sherry until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
    3. 3
      Just before serving, add ham and vinegar. Simmer soup, stirring, until completely heated through. Season soup with salt and pepper.
    4. 4
      Serve soup garnished with sour cream, if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Black Bean Pumpkin Soup

    Serving Size: 1 (3318 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 458.7
     
    Calories from Fat 111
    24%
    Total Fat 12.3 g
    19%
    Saturated Fat 5.7 g
    28%
    Cholesterol 42.2 mg
    14%
    Sodium 643.2 mg
    26%
    Total Carbohydrate 51.2 g
    17%
    Dietary Fiber 15.4 g
    61%
    Sugars 3.2 g
    12%
    Protein 24.8 g
    49%

    The following items or measurements are not included:

    sherry wine vinegar

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