By *Parsley* on November 15, 2007
Photo by Annacia
Photo by Annacia
"This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth."
Serving Size: 1 (315 g)
Servings Per Recipe: 6
"Yummy, perfect Fall soup! We doubled the recipe and it was the perfect amount for our family of five with a little leftover for the next day. Also added some cilantro to the mix at the end and topped with a bit of sour cream. Thanks for a GREAT recipe that has been added to our favorite soups!"
"This is very good. I wasn't sure what the end result would be but I was not disappointed. I could definitely taste the curry (which I love). I don't think my kids or husband would like this but that is okay- more for me!"
"Very good and very easy, two of my favorite things! I used 2 cups of pumpkin (because that's what I had thawed and I didn't want to waste the other cup). In the future, I'd probably add just a touch more broth when I do that, as it ended up very thick. But it still tasted fantastic!"
"I took this to Guadalupe House 11/20. Everyone loved it. I used fresh cooked pumpkin which is watery, so it didn't thicken as much. And I didn't add the sour cream.
I will definitely make this again."
"Lovely, warming soup! The flavors are great - loved the addition of curry and cumin seasonings. Thanks for sharing!"
"Loved this! Simple to fix and great mix of flavors. Loved the curry flavor and creaminess from sour cream. Will definitely make again. Thanks for sharing the recipe!"
"Loved it! Minor changes...added a dash of cayenne; used 1/2 tsp hot curry and 1/2 tsp curry powder. I think I'll add a tad more next time. Needed a little more salt & pepper but this was *delicious*! Thank you for posting!"
"I had a half of a large can of pumpkin in the freezer to use up, so I added it all and I pureed my can of tomatoes. We like lots of spice in our soup, so I ended up adding extra cumin, some smoked paprika and chili powder. This makes a thick satisfying soup that is very filling. Thank you for the recipe."
"This was good, and filling, but a little bland. It may be partly because I used fresh pumpkin and beans from scratch (not canned.) For the leftovers, I added a little more salt and a little red pepper and simmered another 20 minutes or so. That came out much more to my taste."
"I love this soup for its simplicity and great taste that make a wonderful soup for a cool fall day. Both pumpkin and black beans are on my favorites list that are good for me in all different recipes that call for them. I try to eat healthy meals and this one sure fits the bill for me."
"I wasn't sure if I'd like this but I had some pumpkin and black beans I needed to use up, so I thought I'd give it a shot. I added some chopped celery with the onion and garlic and then pureed it in my blender at the end. It was so simple and quick to make and came out really creamy with a unique mix of flavors. I really like the hint of pumpkin with the black beans. I skipped the sugar because my pumpkin was extra sweet. I didn't use the sour cream, but will probably try it with a dollop on top on the next serving."
"Fantastic recipe, will surely make again and again."
"Wonderful and easy. Served with corn muffins - it was a perfect fall meal. Next time I will up the curry powder just a bit and maybe add a bit of cayenne just for a little bit of a bite."
"What a great fall recipe. I added a can of corn and cut back a bit on the tomatoes, otherwise followed as written and it was a hit. My two-year-old gobbled it up!"
"I made this last weekend for lunch and it was fantastic. Thanks for a keeper."
"Great soup! I didn't change a thing and it was delicious. Very hearty, great for a warming fall or winter meal. Thank you, I'll be making this again!"
"A marvelous blend of flavors that create a rich and full bodied soup. I used the chicken broth and skipped any sweetening. This is surely quick and easy and will be a great lunch as well as dinner soup. My only suggestion would be to not only remove it from the heat but to wait a couple of mins before adding the sour cream. Mine looked curdled the moment I put it in (it still tasted great though!). Thanks Parsley. Made for Photo Tag."