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

    1/2 Photos of Pumpkin and Black Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Shannon Holmes's Note:

    This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a soup pot over medium heat.
    2. 2
      Add oil.
    3. 3
      When oil is hot, add onion.
    4. 4
      Saute onions 5 minutes.
    5. 5
      Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
    6. 6
      Stir to combine ingredients and bring soup to a boil.
    7. 7
      Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
    8. 8
      Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
    9. 9
      For Vegan option use Soy Cream.

    Ratings & Reviews:

    • on October 18, 2011

      55

      Yum! Yum! Yum! I love anything pumpkin, so I might be a bit biased! But DH loved it too- and he's not so into pumpkin. The kids thought it was too spicy even though I didn't add the cayenne. I might cut back on the curry powder so they can eat it too- or leave it ( I loved the curry flavor) and just make them chicken nuggets! I used half and half and will "temper" it next time (that is- put the half and half in a bowl and add some of the hot soup to the bowl slowly so the half and half warms up slowly. You add about a cup of soup to the bowl then stir the whole thing back into the pot of soup). I would do this because my half and half curdled a bit. It didn't affect the flavor but it makes it look less attractive. I will definitely make this again and again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2011

      55

      This was very good! Really enjoyed it! The only thing I did different was add two cans of black beans.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2011

      55

      I made this vegan (w/rice milk) and added extra black beans. It was wonderful. I served with thin slices of tomato as garnish and even my non-vegan family members enjoyed it (this happens nearly-never!) Thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (66)

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    Nutritional Facts for Pumpkin and Black Bean Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 495.0
     
    Calories from Fat 274
    55%
    Total Fat 30.5 g
    47%
    Saturated Fat 15.0 g
    75%
    Cholesterol 81.5 mg
    27%
    Sodium 176.2 mg
    7%
    Total Carbohydrate 49.6 g
    16%
    Dietary Fiber 10.8 g
    43%
    Sugars 8.3 g
    33%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    vegetable stock

    fresh chives

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