PUMPKIN AND BLACK BEAN SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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.
VEGETARIAN BLACK BEAN AND PUMPKIN SOUP
Categories Soup/Stew Bean Vegetable Low Fat Vegetarian Kid-Friendly Quick & Easy Wheat/Gluten-Free Halloween Vegan Simmer
Yield about 10 cups
Number Of Ingredients 15
Steps:
- Use small amount of olive oil or other method to coat a 6-quart heavy kettle. Cook onion, shallot, garlic, chili powder, chiles, salt, and pepper over medium heat, stirring, until onion begins to caramelize. While that is cooking, rinse beans and place in large bowl with tomato and its liquid. Add cooked onion mixture to bowl. Use handheld blender to pureé mixture in bowl. Transfer pureé back into soup pot. Stir in broth, pumpkin, and Sherry vinegar until combined. Simmer, uncovered, stirring occasionally. After simmering 15 minutes, add sherry. Simmer another 10 minutes, or until thick enough to coat the back of a spoon. Can adjust thickness with more broth, more pumpkin, or more pureed beans but will need to simmer longer if adding ingredients. Season soup with salt and pepper. Offer sour cream or non-dairy substitute, toasted pumpkin seeds, hot sauce, salt and pepper.
VEGETARIAN BLACK BEAN SOUP
Steps:
- On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
- Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.
VEGETARIAN BLACK BEAN SOUP
"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.
Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges
PUMPKIN BLACK BEAN SOUP
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
Provided by REEDYGAL
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g
PUMPKIN, SPINACH & BLACK BEAN DOPIAZA
Fancy a bit of spice, but without the grease of a takeaway? Try this healthy seasonal curry with crispy onions
Provided by Mary Cadogan
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Toss half the onions in 1 tbsp oil, then roast for 15-20 mins, until they are crisp and golden.
- Meanwhile, fry the remaining onion in the oil until lightly golden. Add the garlic and spices; cook for 1 min. Add the pumpkin, stir in the tomato purée and 425ml boiling water, then return to the boil. Simmer, covered, for 15 mins, then stir in the beans. Cook for a further 5 mins.
- Put the spinach in a colander and pour over a kettle of boiling water until it is wilted. Press with a wooden spoon to remove excess water, then roughly chop. Stir into the curry, then warm through. Serve scattered with the crisp roasted onions.
Nutrition Facts : Calories 354 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Protein 17 grams protein, Sodium 0.51 milligram of sodium
BLACK BEAN-PUMPKIN SOUP
This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.
PUMPKIN AND BLACK BEAN SOUP
This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()
Provided by Shannon Holmes
Categories Black Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
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