Savory Pumpkin Black Bean Soup
Pumpkin black bean soup is a savory twist on a usually sweet ingredient.
When you think of pumpkin, thoughts gravitate toward something sweet. Thoughts of the newest spiced latte this or spiced tea that. Pumpkin is far more than a filling for pie or catch phrase for the newest coffee variation. Oh, I love pumpkin desserts just like the next lover of fall desserts. But I am also reminded of one of my first solo cooking adventures as a young teen in pumpkin black bean soup. Where I first saw the recipe and what I inspired me to try the recipe has long faded into culinary memory. Though the flavor is on my tongue as if I made the first variation just yesterday.
The ingredients I’ve used in this recipe lend themselves to a southwestern flavor profile. Flavors like this make sense as pumpkins were originally found in the New World. Recipes of Native American origin utilizing the great orange gord are plentiful and varied. These recipes range from bread to stews and soups to puddings. Serve this pumpkin black bean soup with a fresh batch of fry bread or corn fritters for a uniquely American dinner.
A Quick Soup To Make
Sweat carrots and onions in olive oil in a medium stock pot for 10-15 minutes, or until the carrots develop slight color. The longer the vegetables are caramelized and the deeper the color the better the flavor.
Once you’ve achieved the desired color, add the chicken stock, cumin and chili powder and allow to simmer for 20 minutes. Add the pumpkin puree to the stock and simmer for 5 minutes. Blend soup in blender or with stick immersion blender. Return to pot.
Pro Tip: Using a stick blender is infinitely easier and much less of a hassle.
Bring the rinsed beans to soup and adjust seasoning with salt and pepper.
To finish, ladel soup into bowls and garnish with sour cream, pumpkin seeds
and chopped chives.
Variation: For added flavor, add fire roasted corn as a garnish or incorporate into the soup at the same time as the beans.
- 2 cups chopped Carrots
- 1 cup chopped onion
- 2 Tbsp Olive Oil
- 8 cups chicken stock
- 2 cans pumpkin puree
- 2 cans black beans rinsed
- 2 each bay leaves
- 2 tsp cumin
- 1 tsp chili powder
- TT salt and pepper
- sour cream and pumpkin seeds to garnish
Sweat the carrots and onions in olive oil in a medium
stock pot for 10-15 miunutes, or until the carrots develop slight color.
Add the chicken stock, cumin and chili powder and allow to simmer for 20 minutes.
Add the pumpkin puree to the stock and simmer for 5 minutes.
Blend soup in blender or with stick immersion blender. Return to pot.
Add rinsed beans to soup and adjust seasoning with salt and pepper.
Ladel soup into bowls and garnish with sour cream, pumpkin seeds and chopped chives.