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My review
Pumpkin Bean Soup
Julie
"A friend of mine makes a similar Southwestern-style soup using sweet potatoes, but I found that processing the potatoes takes a bit of extra work. I came up with the idea to use canned pumpkin and created this wonderful, thick, hearty soup that doesn't take a lot of effort to make. It's full of all that's good for you, so enjoy!"
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Ingredients
50 m servings 248 calsOriginal recipe yields 4 servings (6 cups)
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Directions
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- Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
- Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
- Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.
Nutrition Facts
Per Serving: 248 calories; 10.5 g fat; 38.7 g carbohydrates; 6 g protein; 20 mg cholesterol; 858 mg sodium. Full nutrition
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Reviews
Read all reviews 5767 Ratings
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Most helpful positive review
10/6/2008
I found this exact recipe on Recipezaar and love it! Although that recipe did not call for cilantro - it called for 1 tsp. curry, 1 1/2 tsp cumin and 1/2 tsp cayenne - I would knock the cayenne...
Most helpful critical review
11/6/2011
This was pretty good but it didn't blow me away. I had extra pumpkin on hand so it is a creative way to make a savory pumpkin dish.
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10/6/2008
I found this exact recipe on Recipezaar and love it! Although that recipe did not call for cilantro - it called for 1 tsp. curry, 1 1/2 tsp cumin and 1/2 tsp cayenne - I would knock the cayenne...
10/10/2008
This sounds great, I like to use grated ginger (fresh) with pumpkin or winter squash. A hint about cooking fresh pumpkin: cut in half scoop out the seeds (bake and eat the seeds) then place on o...
10/10/2008
This is a great soup with a few changes for my family. We used white beans, no corn, and with the suggestions of others added,1/2 tsp more cumin, 2 tsp fresh ginger, 2 tsp curry powder, and almo...
10/21/2009
My husband and I loved this soup... with our own slight twists. I wanted to keep the soup more of a southwest style, so I did not add curry and ginger as other reviewers did. I added 2 tsp of cu...
10/27/2009
INCREDIBLE! I changed/added a few items as I was working with what I had on hand...used 1 cup frozen corn, chopped small fresh tomato and finally added 1 Tbsp. balsamic vinegar. As a garnish a...
1/18/2009
We had a small dinner party last night and featured this soup, and it was a huge hit! The only thing we changed was to puree it all with a hand blender. Creamy, hearty, perfectly spiced and deli...
9/9/2011
Very good! we used white beans instead of black beans, as another reviewer suggested. Also replaced the cumin with red curry. It was overall a great soup and i would definitely make it again! th...
11/8/2008
Amazing soup! I took others advice and increased the cumin to 1.5 tsp and added 2 tsp curry and 0.5 tsp of cayenne pepper, it's got the perfect kick!