So the other day Daniel came home raving about this pumpkin black bean soup he got for lunch somewhere.
His description left me a little suspicious.
I was still suspicious when I found a recipe… it seemed odd.
Pumpkin? Tomato? Cumin? Cinnamon?
Are we having pumpkin pie or Mexican food?
I just don’t know.
He was SO right!
I am struggling to find to words to express my love for this soup right now.
Despite the divine smells that filled my house I was suspicious all the way until I tried my first spoonful.
The cinnaspicy pumpkinfallsplosion that filled my mouth left zero doubt in my mind….
New favorite soup!!
PLEASE make this. I need you to understand the joy.
Hats off to these guys…the main characters
They get by with a little help from their friends
Plus a GENIUS blend of spices.
Fragrant is the only word that comes to mind.
To the max are some more words I’m thinking.
I wish you could smell this.
Don’t forget the beans!
Mashed a little.
With a whisk.
Everything cooks together and you end up with an unbelievable soup.
Seriously…I wish you had smell-o-vision.
Favorite soup. Favorite mug. Favorite guy for bringing this to my life.
And you are my favorite people.
Pumpkin Black Bean Soup
Recipe slightly adapted from Quick and Easy Black Bean Soup
4 Tablespoons olive oil
1/2 cup onion, finely diced
2 garlic cloves, minced
1 GENEROUS Tablespoon ground cumin (you know how I feel about cumin..)
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon allspice (I used a combination of nutmeg and cloves instead)
1/2 teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
2 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
4 cups vegetable or chicken broth
Salt to taste
1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.
2. Add the puree, pumpkin and broth to the pot.
3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.
**Note: I have some real life for you…No I did not have enough bouillon cubes left for 4 cups of broth. Yes I did decide that Adobo worked just fine. It did.
**Also: the cayenne gives it just the right spicy level. It’s not overpowering but there is a nice little kick. Not necessary, though, if you’re not a spicy person
7 responses to “Pumpkin Black Bean Soup”
You’re a pro! Maybe I’ll try it…or maybe I’ll just have you make it for me 🙂 MISS YOU!
haha absolutely…because that means I have to see you. miss you a lottttttt
sooo, THANK YOU!!! Keith made this tonight and it was amazing!
Yessssss I’m so glad you liked it!! Maybe we’ll see one of you competing in the next iron chef competition…
I made this! And blended it. And will be a-blogging about it next month in my annual pumpkin-week-in-spring. I will leave lots of link love to you.
the other Ellen
Very cool! I love the pumpkin in spring idea. Pumpkin still tastes good in May, thank you very much
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