Pumpkin Black Bean Soup

Pumpkin Black Bean Soup | Very Culinary

by Amy Flanigan on November 17, 2011 · 11 comments

Things that suck about Paul traveling:

1. If anything goes wrong electronically, I’m screwed.
2. There’s nobody here to kill spiders for me.
3. I have to bring the trash out.
4. No reinforcements with the kids.
5. My side of the bed stays cold, until I warm it up. Harumph.
6. I have to watch The Big Bang Theory alone.
7. I spell everything wrong.

Things that don’t suck about Paul traveling:
1. The countertop isn’t concealed by laptops, notepads, and ball hats.
2. I can watch Piers Morgan Tonight and XFactor without him grumbling.
3. My stack of pumpkin recipes to try is getting smaller.

Clearly those two lists are not balanced, and I would much rather have him home. But him traveling for work does give me a chance to make certain recipes that I know he’s not very receptive to. Case in point. This soup has been on the back burner for a year!

Pumpkin Black Bean Soup | Very Culinary

But I finally made it and it was so good. The pumpkin flavor is actually quite subtle. If you wanted it to be more dominant, you could probably use more of the puree and cut back on the black beans. Also, I didn’t pulverize it to death because I wanted some chunks. Your call.

Rich, and dreamy delicious, it made dinnertime without him again a little more tolerable.

Pumpkin Black Bean Soup
Serves 4-6
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
• 2 (15 oz) cans of (low-sodium) black beans, rinsed and drained
• 1 (15oz) can diced tomatoes
• 1/4 cup butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1 (15oz) can pumpkin puree
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• Heavy cream

Directions
Pour the black beans and tomatoes (including their liquid) into a food processor or blender. 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, about 5 minutes.

Stir in the bean puree and the remaining ingredients (accept the cream.) Mix until well blended, then simmer for about 15 minutes until thickened.

Serve with a generous drizzle of heavy cream.

(from my friend Alicia, adapted from All Recipes)

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{ 11 comments… read them below or add one }

Caroline September 16, 2013 at 3:58 pm

This is such a creative and healthy combination! Love it! I could eat soup every single day when the weather is cool. This is so perfect for the fall!

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Julie Kirby November 21, 2011 at 8:27 pm

Oh my… here I was all set to make my butternut squash soup that I adore and you post this. This very well may change my Thanksgiving menu!!

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Amy November 22, 2011 at 9:53 am

Well, if not for Thanksgiving, then the following week. You’ll love it!

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Christine November 20, 2011 at 1:45 pm

I am SUCH a slave to pumpkin anything. Seriously, I love all your pumpkin recipes and I will try this one very soon! In fact, I was wondering if you had any more pumpkin recipes for baking or any sort of dessert? Perhaps pumpkin cheesecake? Anything kind of unconventional? I’m trying to get my friends to see the light and realize that pumpkin isn’t a weird flavor outside of fall.

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Amy November 20, 2011 at 2:26 pm

I love pumpkin too, Christine. I do have one more recipe coming this week…not pumpkin cheesecake, but definitely in the dessert category. So stay tuned!

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Joanne November 17, 2011 at 6:30 pm

You know what would happen if you came to visit me? Your pumpkin recipe list would get shorter. Hint hint.

This sounds AMAZING. Will totally be making this.

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Meister @ The Nervous Cook November 17, 2011 at 6:25 pm

I was hoping to make pumpkin–black bean chili this weekend! Might have to just slightly alter my plans to follow this delicious-sounding recipe. Yum.

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Eliana November 17, 2011 at 10:34 am

I would have never thought of combining pumpkin and black beans but it sounds like an amazingly delicious idea!

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Stephie @ Eat Your Heart Out November 17, 2011 at 9:56 am

This looks good! I’ve never been a huge pumpkin fan myself, but for some reason the idea of combining it with black beans makes it way more appealing to me. I also love that this recipe would come together so quickly – perfect to throw together after work!

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Jenna November 17, 2011 at 8:49 am

You have a GIFT for photographing soup, my dear! Seriously. I struggle so much–but every soup you post looks gorgeous.
Any I’m with you on the not liking to take out the trash when the man of the house is out! I usually try to make it until he comes back, lighting a candle if necessary. Yup. That’s how much I detest going down the spider-laden fire escape and into the alley below.

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Amy November 17, 2011 at 9:05 am

Thanks, Jenna! Some foods do all the work for you, but soup is not one of them! I struggle with it, too. The end result is pretty, but it’s challenging getting there. And the trash? LOATHE.

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