Black Bean 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.

BLACK BEAN BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan, melt butter. Add chopped onion, minced shallots, minced garlic cloves, 1 tablespoon cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Saute on medium heat for about 5 minutes, until onions are translucent. Add chopped fresh tomatoes (or canned tomatoes), and continue cooking for 5 more minutes.
• Add black beans, butternut squash and 1 cup chicken broth to food processor. Process until finely pureed. Add onion mixture from the saucepan to the food processor and process everything (pureed beans and butternut squash plus onion mixture) together until smooth.
• Place the pureed mixture back in the saucepan, add 1 cup chicken broth, 1/2 cup dry sherry, stir until well combined, and simmer, covered, on low heat for 20 minutes. Season with more salt and cumin if necessary.
• To my taste I use 1 teaspoon salt total (but I notated 1/2 teaspoon because you might find 1 teaspoon too salty - judge for yourself). I also season with 1 tablespoon and 2 teaspoons cumin total - to your taste 1 tablespoon total from step 1 might be enough.
• To serve, sprinkle with heavy cream swirls, salt and pepper on top.

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, 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 beans in a heavy saucepan and cover with boiling water to a level of about two inches above the beans. Add one teaspoon of salt, return to the boil and then simmer, partially covered, for about two to three hours or until the beans are tender. Add more water if beans become dry.
• Meanwhile, melt the butter in a heavy skillet over medium heat. When it has foamed, stir in the onions and garlic and saute for 8 to 10 minutes or until lightly colored and tender. Set aside.
• When the beans are tender, stir in the tomatoes and transfer to a processor fitted with a steel chopping blade. With a few on-off motions, process until the beans have started to smooth out, but are still somewhat chunky. This will have to be done in batches. Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock.
• Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well. Bring this mixture to the boil and then reduce heat and continue cooking uncovered for another 20 to 25 minutes, stirring occasionally.
• Stir in the sherry and taste for salt, additional vinegar and other seasonings. If soup is too thick, add stock or sherry. If too thin, continue cooking until thicker.
• To serve, use a handsome pumpkin and cut off the lid in a scalloped or zigzag pattern. A so-called sugar pumpkin has fewer seeds and heavier meat. Remove the seeds and pull off the strings from them. Toast the seeds on a flat pan in a preheated 400-degree oven in two tablespoons of oil for seven to nine minutes or until they are well colored. Remove from the oven and sprinkle with salt. Fill the pumpkin with soup and use the toasted seeds as croutons.

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 PUMPKIN SOUP

Steps:

• In a food processor coarsely puree beans and tomatoes.
• In a 6-quart heavy kettle, cook onion, shallots, 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 puree and sherry until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
• Just before serving, add ham and vinegar. Simmer soup, stirring, until completely heated through. Season soup with salt and pepper.
• Serve soup garnished with sour cream, if desired.

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:

• 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.

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.

BLACK BEAN PUMPKIN SOUP

Steps:

• Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.
• Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.
• Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.

BLACK BEAN, CORN AND PUMPKIN STEW

Steps:

• Heat olive oil until hot. Add red pepper and saute for 5 minutes or until somewhat tender. Add the cumin seeds and saute a few seconds until you get a whiff of their aroma. Add garlic, oregano, cinnamon, cloves and paprika and saute for a few seconds or until aromatic. Add corn, winter squash, tomatoes with their juices, the broth and bring to a boil. Cover and simmer for 15 minutes or until squash is almost tender. Add beans, cover and simmer another 5 to 10 minutes or until squash is completely tender. (If liquid seems to be evaporating too much, add more water.) Season to taste with salt and pepper and spoon over noodles. Garnish with jalapeno pepper and toasted sunflower seeds.

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

Steps:

• Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

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 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 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.