Black Bean Pumpkin Soup

This soup was a good way to use up pumpkin puree leftover from making pumpkin challah. It is so warm with spices and so creamy that you will think that there is chili powder and cream in the recipe–but there is neither. The pumpkin makes it creamy and cinnamon and ginger supply the subtle heat.

And the recipe is so easy–it takes less than a half hour from start to finish and uses stuff in the pantry (well, stuff I always have in my pantry). It only tastes like it was hard work to make.

The recipe is based upon a recipe from Once Upon a Tart. The original recipe called for dried beans and fresh tomatoes, and, out of laziness, I changed it around to use canned beans and canned tomatoes.

I have also made this soup with slightly different proportions: 2 cans of diced tomatoes, 29 ounces of canned beans, and four cups of stock (with the rest of the ingredients being the same). You can play around with the recipe like that. Another change: instead of cooking the soup and then using an immersion blender to partially blend the soup, I puree half the beans and tomatoes before adding them to the pot. This time I also pureed the sauteed onions and garlic, but I don’t always do that.

Black Bean and Pumpkin Soup

20 ounces canned black beans (two 10 ounce cans)
1 can diced tomatoes with onion
1 Tbl. minced garlic (2 cloves)
1 large onion, minced
2 Tbl. olive oil
1 Tbl. cumin
1/2 tsp. cinnamon
1 tsp. ginger
1 tsp. salt
1/2 tsp. white pepper
3 cups broth or water
1 cup pumpkin puree
1 Tbl. red wine vinegar (optional)

Rinse and drain half the canned beans. Put the rinsed and drained beans in a food processor or blender with half the canned tomatoes and puree.

Meanwhile, saute the onion in the oil until translucent. Add the garlic and and saute for a few minutes more. Add the cumin, ginger, salt and pepper. Heat for another minute.  Puree the sauteed onions and garlic with the beans and tomatoes.

In a large saucepan, put the pureed mixture and the rest of the canned tomatoes. Rinse and drain the other can of black beans and add it to the pot. Add the pumpkin puree and water. Simmer for 15 minutes to heat through and blend the flavors. Adjust the seasoning to taste. If desired, add the spoonful of red wine vinegar.

Serve with tortilla chips or corn chips.

Note: I think a bit of chipotle sauce (Oxygen chipotle hot sauce) might be nice in the soup, and sour cream might make a good garnish.

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5 Responses to “Black Bean Pumpkin Soup”

  1. Rivki Locker (Ordinary Blogger) Says:

    Black beans and pumpkins…what an unexpected but probably terrific combination.

  2. Ellie (Almost Bourdain) Says:

    Love the black beans and pumpkin combo. Can’t wait for our winter to try it. Thanks for sharing.

  3. Rivki Locker (Ordinary Blogger) Says:

    Laura, just wanted to let you know that I posted a vegetarian chulent on my blog http://www.koshercookingforordinarypeople.com. I know you were looking for one, and this one was GOOD. Hope you don’t mind that I posted this here as a comment – pls feel free not to publish it – but i couldn’t figure out any other way to reach you! Let me know if you try it!

  4. Joanne Says:

    After falling in love with my version of black bean soup, I am definitely going to have to try this! After all, pumpkin can only make it better, right?

  5. pragmaticattic Says:

    Thanks, everyone! And thanks for the link to the pareve cholent. That sounds like something nice to serve during the week.

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