CHIPOTLE PUMPKIN BLACK BEAN SOUP
This creamy pumpkin black bean soup is made with a rich coconut milk base and flavored with smoky chipotle pepper and a hint of cinnamon.
Provided by Alissa
Categories Soup
Time 30m
Number Of Ingredients 20
Steps:
- Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more.
- Add broth, pumpkin, beans, chipotle powder, cumin and cinnamon. Bring to a simmer, lower heat and allow to simmer, uncovered, 10 minutes, stirring occasionally.
- Blend half of the mixture, either using an immersion blender or by transferring to food processor or blender, working in batches if needed. Return to pot and place over medium heat.
- Stir in coconut milk, lime juice, maple syrup, salt and pepper. Cook just until heated throughout. Taste test and adjust seasonings as needed.
- Ladle into bowls and top with toppings of choice. Serve.
Nutrition Facts : Calories 398 kcal, Carbohydrate 36.4 g, Protein 13.9 g, Fat 23.7 g, SaturatedFat 15.8 g, Sodium 542 mg, Fiber 10.9 g, Sugar 9 g, ServingSize 1 serving
CHIPOTLE-TEASED BLACK BEAN PUMPKIN SOUP
The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans. I make spicy black bean soup and butternut squash soup and purée each separately. To serve, I pour them simultaneously into each bowl. This one soup captures these twin flavors quickly and easily.
Provided by Jane Butel
Categories Cookstr Recipes
Number Of Ingredients 8
Steps:
- In a heavy, 3-quart saucepan, combine the beans, broth, onion, chile, and pumpkin; bring to a simmer and cook for about 10 minutes, or until the onion softens.
- Transfer the mixture to a blender or food processor and whirl until A thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine if you desire the remaining cumin or salt.
- Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.
PUMPKIN CHIPOTLE SOUP
This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!
Provided by Chris
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 13.3 g, Cholesterol 24.4 mg, Fat 9.5 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 790.5 mg, Sugar 3.7 g
ROASTED PUMPKIN SOUP WITH CHIPOTLE CREAM
Steps:
- Preheat the oven to 375 degrees F.
- Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.
- With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
- In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.
- Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.
CHIPOTLE-BLACK BEAN SOUP
One of my favorites. I sometimes use four cans of black beans in place of the dried, and all chicken broth without the water. I also like to puree the whole batch with my hand blender, but that's just personal preference. This is a very forgiving soup, so just do what you like!
Provided by hepcat1
Categories Lunch/Snacks
Time 4h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To prepare soup, sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.
- Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 2 minutes or until tender. Add garlic; sauté 1 minute. Add beans, chipotle chile, 2 cups water, oregano, cumin, and broth; bring to a boil. Cover, reduce heat, and simmer 3 hours or until beans are soft.
- Place 1 cup of soup in a blender; process until smooth. Return to pan. Stir in pepper and tomatoes; cook until thoroughly heated.
- Ladle soup into each of 4 bowls; top with yogurt and cheese.
Nutrition Facts : Calories 265.1, Fat 5.1, SaturatedFat 2.1, Cholesterol 8, Sodium 520.5, Carbohydrate 40.1, Fiber 7.8, Sugar 4.7, Protein 17.4
BLACK BEAN SOUP WITH CHIPOTLE CHILES
Make and share this Black Bean Soup With Chipotle Chiles recipe from Food.com.
Provided by roxy_froggy25
Time 7h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute.
- Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours.
- Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
- Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
- *Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
Nutrition Facts : Calories 339.7, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.8, Sodium 826.1, Carbohydrate 58.9, Fiber 13.3, Sugar 8.3, Protein 20.1
CHIPOTLE-PUMPKIN SOUP
This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil
Provided by swissms
Categories Onions
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
- Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
- Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
- Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
- Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
- Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.
Nutrition Facts : Calories 81.2, Fat 6.7, SaturatedFat 2.1, Cholesterol 6.1, Sodium 297.9, Carbohydrate 4, Fiber 1, Sugar 2, Protein 1.5
PUMPKIN BLACK BEAN SOUP
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.
Provided by Parsley
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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