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

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on December 20, 2006

      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!

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    • on November 08, 2006

      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!

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    • on October 28, 2006

      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 ;)

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    • on September 17, 2006

      Yummy!! I did alter things a bit to accomodate what I had in the cupboard. I used red wine vinegar and only one can of beans (oops!). The tomatoes were italian-seasoned, but that didn't seem to matter. I skipped the first step and just used my hand blender to puree everything. What a lovely thick texture! I served it with quesadillas and put some of the leftovers in the freezer since I'm the only one in the house that will eat this. More for me! Thanks for sharing. :)

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    • on April 05, 2006

      Wonderful soup! I agree, it is made with things most people already have on hand, which makes it more wonderful. I made it just as written except I used my hand-held immersion blender to partially puree it at the end of cooking. I loved the queso fresco garnish! I'll make this again. Thanx for posting the recipe.

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    Pumpkin Black Bean Soup. Recipe by Half Hearted Chef

    Pumpkin Black Bean Soup

    By Half Hearted Chef
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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

    Detailed Nutrition Values About Nutrition Info
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