Wednesday, March 3, 2010

Pumpkin and Black Bean Soup

This soup is rich, creamy, flavorful, and so satisfying. We served it with blue tortilla chips for a fun color contrast.

(Recipe from Rachael Ray.)


2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper (use less if desired), eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives or green onions, chopped or snipped, for garnish


Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.


  1. Do you think this would work with the butternut squash puree that I have in my freezer?

  2. I think it would be great! In fact, that's a wonderful idea--I'm going to try it, too!