Updated March 30, 2014… so today, I was looking through some blog pics and realized I made a terrible error! The soup that had been pictured here was NOT this wonderful Black Bean-Pumpkin Soup, but rather a Minty Tomato Soup. Whoops! Somehow I mixed up my labels. Sorry about that! This soup is still delish no matter how it looks, but I wanted to come back and make it right with you. 🙂 Forgive me?
I hope you’re okay with another soup recipe this late in March! If you aren’t, look away. But be forewarned: you’ll miss some awesome soup. It was snowing in Nashville yesterday [not enough to stick, but still], so soup is entirely justified I think!
Earlier in the year, my mom texted me a picture of her dinner: a delightful orange-y colored soup. I asked for the recipe and received a text with a picture of the recipe, which I immediately made for lunch the next day. Yay for iPhones and technology! 🙂 That soup is the one before your very eyes now… a creamy, flavorful, filling Black Bean-Pumpkin Soup. I’ve made plenty of black bean and pumpkin soups in my day–but never together, and never this good. The soup is a cinch to throw together and definitely gets better as it sits. With just a hint of spice and a bit of sweetness, this soup is unlike any I have ever tasted. Next time I make it I will be sure to stock up on sour cream, green onions, and pumpkin seeds because the [unpictured] toppings are the very best part! Enjoy!
one year ago: Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing
two years ago: Cinnamon Curry Tuna Wraps
three years ago: Fruit and Nut Granola Bars
Black Bean-Pumpkin Soup
slightly adapted from a magazine via my mom
- 2 – 15 ounce cans black beans, rinsed and drained
- 1 – 15 ounce can diced tomatoes, drained
- 2 cups loosely packed spinach
- 2 tablespoons olive oil [STAR Fine Foods Grilling Cuisine Cooking Oil is what I used; extra virgin would also work]
- 2 medium onions, finely chopped
- 1 jalapeno, deseeded [optional]
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 3 cups chicken [or vegetable] broth
- 1 – 15 ounce can pumpkin puree
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1-2 tablespoons molasses or bourbon [optional]
- sour cream, for topping
- sliced green onions, for topping
- pumpkin seeds, for topping
In a food processor, combine black beans, tomatoes, and spinach. Process until smooth.
In a Dutch oven, heat olive oil on medium. Add onions and jalapeno [if using] and cook until soft. Add garlic and cumin and cook for another minute, until fragrant. Then stir in broth, pumpkin, vinegar, and pepper. Bring to a boil then cover and reduce to a simmer for 20 minutes.
Remove from heat and stir in molasses if using, then serve with sour cream, green onions, and pumpkin seeds as desired.