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

    Velvety Pumpkin & Black Bean Soup. Photo by SEvans

    1/2 Photos of Velvety Pumpkin & Black Bean Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    SEvans's Note:

    This is an autumn must. This soup is rich in flavour and aroma. This recipe is for 2 people but can easily be increased to suit your needs.

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    Units: US | Metric


    1. 1
      Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to "sweat" the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
    2. 2
      Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
    3. 3
      Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.

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    Ratings & Reviews:

    • on December 03, 2007


      Wonderful! I substituted milk for the cream, and I ran out of curry powder so I wasn't able to add that. I'll have to pick some up so I can make this again :) It was still great! I added a lot of pepper though so it was a lot more spicy/savoury than sweet from the pumpkin, but I really enjoyed it this way. Thanks!

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


    Nutritional Facts for Velvety Pumpkin & Black Bean Soup

    Serving Size: 1 (412 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 412.9
    Calories from Fat 268
    Total Fat 29.7 g
    Saturated Fat 14.8 g
    Cholesterol 81.5 mg
    Sodium 181.8 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 8.0 g
    Sugars 8.2 g
    Protein 8.6 g

    The following items or measurements are not included:

    vegetable stock

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