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Black Bean and Pumpkin Soup

October 2, 2011

Black Bean and Pumpkin Soup

Our leaves haven’t changed color yet, but it is definitely fall weather.  This week, every high temp is in the 60s, and it will only definitely get colder.  The fall is my favorite season, by far, especially in New England.  One of the things I love the most is that it s completely and utterly OFFICIALLY Soup Season.  Though in my mind, you can eat soup at any point during the year, it really makes the most sense (and hits the BEST spot…) in the fall.

This year, we are going to try our hardest to do official “Soup Sundays.” To kick off this new tradition, we decided to make Smitten Kitchen’s Black Bean and Pumpkin Soup.  Marc was positively salivating when looking at the original post, so I had to give it a try. Marc also roasted some pepitas (pumpkin seeds), and toasted them with freshly ground cumin and coriander.  It gave the soup an additional spiciness that really made it work!

Lucky for both of us, this recipe is absolutely a keeper!  We gobbled up our bowls, and are excited to have more for lunch tomorrow.  I’d say this made about 9 servings, so you can even eat what you wish and freeze the rest, like we did.


Black Bean and Pumpkin Soup

adapted from Smitten Kitchen

  • Three 15 1/2 oz. cans of black beans, rinsed and drained
  • 2 15 1/2 oz. cans tomatoes, drained, with juice reserved
  • 1 1/2 c. chopped red onion
  • 1 shallot, minced
  • 5 cloves garlic, minced
  • 2 tbsp. ground cumin
  • 1 tbsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 2 tbsp. olive oil
  • 6 c. beef broth
  • 1 16 oz. can pumpkin puree
  • 1/2 c. sherry
  • 1 ham steak, cut into 1/4 inch dice
  • 3-4 tbsp. red wine vinegar
  1. Combine drained tomatoes and black beans in a food processor.  Puree beans and tomatoes until your desired texture — ours was pretty smooth.
  2. In soup pot, cook onions, shallot, garlic, cumin, salt and pepper in olive oil until onion is soft and transparent.  Then, stir in bean puree, reserved tomato juice, beef broth, pumpkin puree and sherry.
  3. Bring soup to a boil and then reduce heat to a simmer.  Simmer for about 45 minutes.
  4. Before serving, add ham and vinegar, and heat until meat is warmed through (about 4-5 minutes).
  5. Season soup with salt and pepper, and garnish with roasted pepitas and sour cream or plain yogurt.  Enjoy!
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