Blackbeanpumpkinsoup Recipes

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:

• 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 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, 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 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.

PUMPKIN BLACK BEAN SOUP

Steps:

• Melt margarine in a large pot.
• Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
• Add the beans, tomatoes, pumpkin and broth to the pot.
• Using a stick blender, puree ingredients.
• Simmer uncovered, until thick, about 40-45 minutes.
• Before serving, stir in the balsamic vinegar.

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 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-BLACK BEAN SOUP

Steps:

• Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
• Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
• Ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkin seed kernels, if desired.

QUICK AND EASY BLACK BEAN PUMPKIN & BUTTERNUT SQUASH SOUP

Steps:

• Pour soup carton into a large pot and cook on medium.
• Add spinach leaves and stir until mixed together and let simmer for a few minutes.
• Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
• Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
• Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
• Serve with toasted whole wheat bread or in a whole grain bread bowl.

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.