• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Menu of Musings

Sharing Cultural & Culinary Experiences From Around the World

  • Home
  • Our Travels
  • Our Table
  • Las Vegas
  • Contact
Menu of Musings | Recipes | Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

September 22, 2013 by Billie Hillier 6 Comments

When we lived in Turkey we used to do these roaming cooking parties each month where a host would pick the theme and everyone would bring a dish. My old neighbors Tim and Stacy made this spectacular black bean pumpkin soup for one and it’s a recipe that we have used since then (for over 15 years!).

Since Bob is a vegetarian I remove the ham from the black bean pumpkin soup recipe and didn’t try to find a replacement. Also, since I like to cook from what I have in the house, I often remove the shallots from the recipe as we don’t always have shallots on hand so will use either a yellow or white onion.

Since the weather is cooling down here in Vegas and fall is coming, I will pull out the bread maker to bake breads and start making more soups. Click here to view our other soup recipes.

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Ingredients

  • 3 cans black beans (15 1/2 oz ~ about 4 1/2 cups), rinsed, drained and pureéd
  • 1 cup drained canned tomatoes, chopped
  • 1 1/4 cups chopped onion
  • 4 garlic cloves minced
  • 1 tablespoon plus 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 stick (1/4 cup) unsalted butter
  • 4 cups chicken broth
  • 1 1/2 cups pumpkin pureé
  • 1/2 cup dry Sherry wine
  • 3 - 4 tablespoons Sherry vinegar

Instructions

  1. In a food processor coarsely pureé beans and canned tomatoes.
  2. In a large pot add the butter, onion, garlic, cumin, salt, and pepper and stir until onion is softened and beginning to brown.
  3. Stir in bean and tomato pureé.
  4. Stir in broth, pumpkin, and Sherry wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
  5. Just before serving add the Sherry vinegar and simmer soup until heated through.
  6. Add salt and pepper to taste.

Notes

Recipe adapted from Epicurious | Black Bean Pumpkin Soup

 Black Bean Pumpkin Soup

Filed Under: Recipes Tagged With: Black Bean Recipes, Christmas Recipes, Pumpkin Recipes, Soup Recipes, Thanksgiving Recipe, vegetarian recipes

Previous Post: « Barbecue Chicken Pizza Braid Made Easy with Foster Farms
Next Post: OREO Cookies and Cream Cupcakes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Footer

About Us

A family who roams the world to find new adventures. Menu of Musings shares my family’s favorite recipes from our worldly travels, life in Las Vegas, and other random thoughts that pass through my head and get plastered on my blog for the world to read. Read More…

Save With Pogo Pass

Find articles here…

Travel Mexico

  • Generations Resorts
  • Little Eko Chef at Generations Riviera
  • Loreto Mexico
  • Villa del Palmar at the Islands of Loreto
  • My Trip With Mexican Coke

MEXICAN FOOD RECIPES

  • Manzano Pepper Salsa
  • Cilantro Lime Rice
  • Mexican Rice Recipe
  • 7 Layer Dip Pinwheel Tortillas
  • Chipotle Black Bean Recipe
  • Chipotle Burrito Bowl Recipe
  • Chipotle Corn Salsa
  • Chipotle Restaurant Chicken Recipe

Hiking Articles

  • Hiking the Wave Without a Permit

Cruise Articles

  • First Time Cruise Tips
  • Packing List for Your Cruise
  • Hidden Cruise Costs
  • Carnival Cruise Tips
  • Carnival Serenity Retreat
  • Seasickness | Tips to Prevent During Your Cruise

Copyright © 2023 Menu of Musings | Privacy Policy