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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin Black Bean Soup Recipe

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This recipe for Pumpkin Black Bean Soup, by , is from Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Musegades

Category:
Category:

Ingredients:  
Ingredients:  
2 15 oz. cans black beans drained and rinsed
1 16 oz. diced tomatoes
1 15 oz. can pumpkin puree (NOT pumpkin pie mix)
3 cups chicken broth (or vegetable broth)
1/4 cup butter
1 1/4 cup onion diced
4 garlic cloves minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 tablespoon brown sugar
1 bay leaf
Sour Cream Optional

Directions:
Directions:
Puree one can of black beans and diced tomatoes in a food processor. Set aside.*

In a large saucepan, melt butter over medium-high heat.

Saute onions and garlic in the melted butter, season with salt and pepper.

Stir in black bean puree, remaining can of beans, chicken/vegetable stock, seasonings, and sugar. Mix well.

Simmer for about 25 minutes.

Remove bay leaf.

Serve with a dollop of sour cream, if desired.

*This step can also be done with an immersion blender in the saucepan during step four.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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