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

    Pumpkin-Black Bean Soup. Photo by *Parsley*

    1/3 Photos of Pumpkin-Black Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ms_bold's Note:

    From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
    2. 2
      Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
    3. 3
      Ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkin seed kernels, if desired.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on December 20, 2006

      45

      I wanted to try something new - and this was it! It is soooo good - not sure what I thought it would taste like - but my DH and I loved it! And soooo easy too! A definite keeper! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 08, 2006

      35

      I was glad to find a recipe that used pumpkin and black beans together, but the combination of ingredients never came together in a miraculous synergy of deliciousness -- I could still taste the separate ingredients and they didn't get along that well. Ah well, as Grampa Fluffernutter used to say, if we all liked the same thing, everyone would be after your grandma!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2006

      55

      Mmmmmm,and mmmmm again! Delicious and comforting on a cold autumn evening. Easy to prepare by using my immersion blender. Used canned tomatoes with mild chilies. This will be added to my autumn/winter soup repertoire. Forgot to garnish with the pumpkin seeds! Ms._bold, thank you for posting this soup recipe! cg ;)

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

    Read All Reviews (5)

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    Nutritional Facts for Pumpkin-Black Bean Soup

    Serving Size: 1 (411 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 233.7
     
    Calories from Fat 20
    73%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 464.8 mg
    19%
    Total Carbohydrate 37.7 g
    12%
    Dietary Fiber 10.6 g
    42%
    Sugars 4.9 g
    19%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    sherry wine vinegar

    queso fresco

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