Black Bean And Pumpkin Soup Food

BLACK BEAN-PUMPKIN SOUP

Steps:

• Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

PUMPKIN BLACK BEAN SOUP

Steps:

• In a large soup pot, heat the olive oil.
• Sauté the onion and garlic in the olive oil for about 4-5 minutes.
• Add the cumin and curry powder and sauté for an additional 4-5 minutes.
• Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
• Stir in the black beans and tomatoes.
• Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
• Remove from heat.
• Stir in the 1/4 cup nonfat sour cream.
• Serve.

BLACK BEAN AND PUMPKIN SOUP

Steps:

• 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.

PUMPKIN-BLACK BEAN SOUP

Steps:

• Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
• 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.
• 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.

PUMPKIN BLACK BEAN SOUP

Steps:

• Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
• Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

BLACK BEAN PUMPKIN SOUP

Steps:

• In a food processor coarsely puree beans and tomatoes.
• In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
• Stir in bean puree.
• Stir in broth, pumpkin, and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
• Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
• Season soup with salt and pepper.
• Serve soup garnished with sour cream and toasted pumpkin seeds.

PUMPKIN AND BLACK BEAN SOUP

Steps:

• Heat a soup pot over medium heat.
• Add oil.
• When oil is hot, add onion.
• Saute onions 5 minutes.
• Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
• 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.
• For Vegan option use Soy Cream.

BLACK BEAN AND PUMPKIN SOUP

Steps:

• Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds.
• Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn).
• Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.
• Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper.
• Serve in bowls; sprinkle with cilantro. This soup can also be served chilled.
• You can make this soup 2-3 days in advance; it can be frozen up to 2 months.

BLACK BEAN PUMPKIN SOUP

Steps:

• In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
• Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
• Serve soup garnished with sour cream and toasted pumpkin seeds.

PUMPKIN BLACK BEAN SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes., Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.