Pumpkin And Red Bean Soup Recipes
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 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 AND RED BEAN SOUP
Make and share this Pumpkin and Red Bean Soup recipe from Food.com.
Provided by Sudika
Categories Vegan
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Saute celery, chilli and cumin in pressure cooker for one or two minutes on medium high heat. Add pumpkin and one cup water. Close pressure cooker, bring to full pressure and cook for 5 minutes. Take off heat. Cool. Open cooker, mash contents thoroughly, add beans, soup mix and seasoning. Stir well,simmer for two or three minutes. Serve.
Nutrition Facts : Calories 368.6, Fat 8.2, SaturatedFat 1.2, Sodium 39.5, Carbohydrate 58.1, Fiber 16.7, Sugar 3.5, Protein 19.7
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PUMPKIN SOUP WITH CANNELLINI BEANS - HEALTHY FOOD …
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- 1 Heat the oil in a large saucepan (that has a lid) over a medium heat. Add the onion and cook for about 5 min or until softened. Add the squash, carrot, garlic, ginger and nutmeg, if using. Stir and continue to cook for a few min. Add the stock and bring to the boil, then lower the heat, cover the pan with the lid and simmer for about 20 min or until the vegetables are tender.
- 2 Remove the pan from the heat, then blend the soup until smooth using a blender, food processor or stick blender.
- 3 Return the soup to the pan, then add the beans and heat through. Divide the soup between 2 bowls, season with pepper and top with a dollop of Greek yogurt to serve.
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