Pumpkin and Black Bean Soup

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!

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

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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.

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I thought this was great! I added bell peppers, garlic and an extra tsp of cumin. I also used 3 cans of beans and 1.5 cans of pumpkin and no milk. Perfect!

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I too omitted the cream, added about 1 T garlic powder and a spoonful of sour cream when serving, the spices were just right, very good soup

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This makes a delicious soup! I cooked my own pumpkin rather than using canned, and I used half and half in place of the whole cream. I think this soup is great this way, but could also be great with coconut milk and some thai style curry paste.

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After deciding on your recipe to use with some frozen fresh tomato soup made with homemade chicken broth I soon discovered no pumpkin in the house.....so I had to improvise. Sauted onion, 3 garlic cloves, 3 carrots and 2 celery with a vegetable marrow then added 3 cups of my frozen tomato soup. When everything soft I pureed and voila...it looked like creamy pumpkin with a tomato taste! Added about another cup of store bought chicken broth, 18% cream and spices as listed. After a couple of delish tasty bowlfuls we decided to add another can of black beans and we are looking forward to leftovers later in the week!

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Our whole family loves this soup - even my picky 2-year old. I've been making it with almond milk and homemade pumpkin puree, and canned diced tomato instead of tomato sauce, since that's what we usually have on hand. I think that makes it a little thinner, but by letting it simmer for an hour or so, we get a thicker consistancy, which is what we like.

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I tried this because I am expanding my horizons, and haven't been eating meat. I used homemade vegetable stock, 2 cups of homemade tomato juice, and rice milk in place of cream. I was worried that it would be too thin, but it wasn't. My husband and I both enjoyed this soup.

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I liked it but didn't love it. The pumpkin definitely lends a different texture to the dish, but overall it was missing something....a little extra zip/tang I guess. It also made a HUGE amount....way more than 4-6 servings.

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Very good recipe but why vegan chicken broth? If you're vegetarian, just use veg. broth. Or, if you're so desperate for chicken broth, why not use it? I don't get it.

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I searched high and low for a recipe that had these ingredients! I wanted to like it, but like bzsoccermom said it was BLAND! I am not sure what it was, it needed something else to balance out the heaviness of the pumpkin and one can of black bean soup didn't help! Warning, if you like spices, this soup doesn't meet that criteria!

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I was really looking forward to this. Love all of the flavors separately, but this was really missing something. It was way too thick, so I thinned it some. I ended up adding some sugar, cinnamon and cilantro, as well as using sour cream to add more flavor. I also added tomato sauce (in addition to the diced tomatoes) after tasting. Before the additions it was slightly spicy, but very bland. Coconut milk might have helped make the difference, but I won't be making it again.

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I used double the spices and coconut milk and both my husband and I loooved this. I may omit the black beans AND corn, and add green peas instead. This will definetly serve as a nutritious soup in my home!!

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I made this soup with coconut milk based on the other suggestions and added a lot more cayenne pepper (I like things spicy!), but the soup did nothing for me. I was not fond of it at all, other than the spice from the pepper, the soup was bland and boring. I will not make it again.

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Super easy, super delicious and super healthy! This recipe deserves a lot more than 5 stars! I didn't have cream so I used soy milk and a dolop of sour cream. For those of you looking at the nutrition label, take note that this recipe serves a lot more than 4. I'd say at least eight 2-ladle bowls. Update: I started making this soup tonight and didn't have the second can of pumpkin. I also completely left out the cream. Just as fabulous, didn't miss a thing and might always make it this way. Healthier and just as delish!

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Wonderful! Quick and tasty! I didn't have corn. i think it would have been better with, but it was still delicious without. i used soy milk instead of cream, and like i said, it was great - but i bet it would have been even better with the cream. My roommate added shredded cheese to his and said it was just what it needed. i thought it was great as is. Although the flavor of the beans was very evident, next time i might add an extra can of black beans and make it "black bean and pumpkin" soup instead of "pumpkin and black bean" soup. thanks so much!!!!

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I love this soup. I always make it in the fall to bring to work for lunches. Yum!

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Interesting flavors...this makes a hearty, satisfying soup and comes together very quickly. I subbed soy milk for the cream (lactose intolerance) and it turned out great. I did not find the soup to be too spicy at all. Very nice blend of flavors and textures.

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