Wednesday, October 10, 2012
pumpkin black bean soup
it is a beautiful time of year.
the smell of woodsmoke in the air.
breathtaking crimson, gold and orange leaves whose colors deepen with every day that passes.
i love starting a pot of soup on sunday morning, letting it simmer away until mid afternoon then serving a piping hot bowl with a big hunk of crusty bread.
simple soups are my favorite - don't get me wrong, soups that simmer away from morning til' night have their place. but a soup that comes together can be a weeknight lifesaver especially of you have several hungry bellies to feed in a short amount of time.
i am almost willing to bet you have most if not all the ingredients to make this soup sitting in your pantry. black beans, peppers, pumpkin, garlic, cumin, salt & sweetener.
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the pumpkin adds a nice little hint of fall comfort - it is a great way to use up the last bit of pumpkin you have on hand. even if you do not have a whole can of pumpkin add what you have on hand.
soup, stews & chowders simply made warm my heart and my soul.
anytime i am having a down day or need a little pick me up a bowl of soup lifts my spirits.
funny how a little bowl of goodness can do that.
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what's your comfort food?
do you have a favorite weeknight quickie soup that you keep on hand for when life gets crazy?
Pumpkin Black Bean Soup
serves 4
you will need:
you will need:
1 can (15oz) black beans - drained & rinsed
1 1/4 cups pure pumpkin (not pumpkin pie filling)
olive oil
olive oil
1 small hot pepper, seeds removed for less heat - roughly chopped
2 medium sweet bell peppers, seeded & roughly chopped
2 medium sweet bell peppers, seeded & roughly chopped
1 small onion - diced
2 garlic cloves - minced
2 tbsp cumin *
*(note: we prefer 2 tbsp of cumin, others who have made this prefer 1 tsp - season to suite your own taste)
salt to taste
*(note: we prefer 2 tbsp of cumin, others who have made this prefer 1 tsp - season to suite your own taste)
salt to taste
1 1/2 cans water
2 tbsp raw honey or agave
oregano for garnishing
oregano for garnishing
pepitas & tortilla chips for serving
assembly:
in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes.
assembly:
in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes.
add cumin & salt & stir - add black beans, pumpkin & water.
bring to a boil, reduce heat and simmer for 20 minutes.
stir in honey, remove from heat. with an immersion blender, blend until smooth - or blend in batches in a stand blender with the top vented.
garnish with pepita's & oregano or crushed tortilla chips.
enjoy!
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Mmm, I feel all warm and cozy just imagining a bowl of this right now! I love your presentation, too - so inviting! It's weird that pumpkin is almost always used in desserts... it's so great in other, more savory squash recipes! Especially with a dash of cumin, IMO. Great combo. :)
ReplyDeleteI know right, I think we need to bring the Savory back to pumpkin :) Loved your pumpkin ravs - so amazing!
DeleteThis soup sounds absolutely perfect! I always love seeing savory uses for pumpkin. I don't know that I have a favorite comfort food, but soup always hits the spot =). Can't wait to make this one!
ReplyDeleteTruly I love anything warm and soothing as a comfort food - but I love food in general :)
DeleteI am addicted to pumpkin... and to soup! So this looks pretty much perfect to me right now (kind of like everything you make!)
ReplyDeleteThis is so perfect for you!
DeleteI am loving this soup recipe! It looks so amazing. I am going to have to make this really soon. I think I do have everything for it at home, too! :) Great post!
ReplyDeleteYou should make this very soon - it is so good!
DeleteThis recipe will be perfect for this weekend! Thanks
ReplyDeleteI hope you enjoyed it!
Deletei love love the first picture! such gorgeous comfort soup.
ReplyDeleteThanks Richa- I love photographing this one, it was so much fun!
DeleteHearty soups like this are exactly what I want to eat for the entire duration of fall. I love the combination of pumpkin and black beans!
ReplyDeleteMe too!
Deleteit really is a beautiful time of the year. leaves changing color, weather cooling down....
ReplyDeleteyour soup is the perfect match for this wonderful time!
Thank you- in my opinion it is the best time of year, I absolutely adore fall :)
DeleteJust found this on FoodGawker and I had to click though because I just happen to have a whole bunch of black beans in the freezer from a post I did about making & freezing beans. :D And I also happen to love pumpkin soup! I think I'm going to make this next week!
ReplyDeleteHI Kiersten I am so happy you stopped by! I love batch cooking beans and storing them away in the freezer, they come in so handy for a recipe just like this!
DeleteA hearty and delish soup!
ReplyDeleteThanks Angie!
DeleteThank you! I totally need more quick weeknight soups! And yes, I do have everything in my pantry! :)
ReplyDeleteWell then this is perfect for you!
DeleteAmazing Heather! I need to start making some soup, it's getting so chilly! I love the idea of putting pumpkin in :) Can't wait to try this!
ReplyDeleteHi Gabby! Yes you totally need to make this soup, its too good not to make :)
DeleteHow did you know that I have all these ingredients in my pantry? Thick, rich , creamy soup just the way I like it!!!
ReplyDeleteI am good like that, I actually snuck into to your house before I made this and snooped through your cupboards - I should have named this "Gigi's Cupboard Soup"
DeleteI think I may make this for food day at work next week and bring it in my slow cooker. I think it would be a HUGE hit. Love the flavours in addition to the pumpkin and black beans. YUM! Awesome idea for a healthy lunch.
ReplyDeleteYou should totally do that - um you have a food day at work! Tell me more about this, I am liking the sounds of this weekly work event! xo
DeleteLovely photos and a yummy sounding recipe!
ReplyDeleteThank you Sarah - this has been one of my favorite soups so far this fall!
DeleteGorgeous pics and great recipe. Def going to try this. Pinning now!
ReplyDeleteThanks for stopping by Gwen and for the lovely comment :)
DeleteStumbled upon your blog through Pinterest, been a Vegetarian for 25 years... these are probably the best recipes I have ever come across. So simple, fresh and easy. We have soup or salad every night with dinner. I can't wait to make some of your recipes! Thank you, thank you!!
ReplyDeleteHi Candace! I am so happy you found us at SMBP - your comment brightened my day :)
DeleteI made this soup tonight and enjoyed it but it was heavy on the cumin and salt. In your recipe are you calling for 2 tablespoons of cumin and one tablespoon of salt? TBSP usually means tablespoon - next time I'll try it with a TSPN teaspoon. Thanks! Love your photos...
ReplyDeleteThanks for the info - I made a note on the recipe regarding your feedback on the cumin and made the recommendation of starting out with 1 tsp - we enjoy the recipe as originally written with 2 tbsp of cumin - Thanks for letting me know what you thought!
DeleteI made this... and was suspicious... wish I read the comments but way too much salt. 1 tsp is probably closer to correct.
ReplyDeleteThank you for your feedback - I adjusted the recipe to read salt to taste, that way people can adjust the salt level to their liking - our household very much enjoyed the recipe as originally written and is a staple recipe in our house
DeleteYour soup looks delicious! I recently made this great pumpkin black bean soup over at The Junk Drunk that you may like too. Please let me know what you think!
ReplyDeletehttp://thejunkdrunk.wordpress.com/2013/01/31/deep-stir-pumpkin-black-bean-soup/
I thought of something worth mentioning...about salt. If you used un refined salt-Celtic or Himalayan the amount of salt you recommended would be perfect . (And one of the best things for you...loaded with minerals-where as table salt is bad for you). Love the recipe and presentation-Jamie
ReplyDeleteThanks Jaime!
DeleteCeltic was what I actually used - such good stuff and I am in love with Pink Himalayan- thanks for the bit of information :) ....maybe that is why one person found it too salty, they used table salt?
Made this tonight and it was delicious! I didn't even add the agave. It was great without it. I will definitely make this again and again. Thanks for a great recipe!
ReplyDeleteThank you for the feedback Andrea, I am so happy that you liked it and it worked without the addition of agave, great to know!
DeleteThis was just reposted by someone and I was looking for a soup I could make without having to go out and buy more ingredients. I had all of these and just made a disastrous pumpkin soup the other day, so this more than made up for it. Thanks so much for the recipe!!
ReplyDeleteSo happy to hear that! This is by far one of my favorite Fall Soups, glad you liked it as much as I :)
DeleteThank you for this delicious recipe. I was a little short on pumpkin purée so added in some sweet potato. With the cumin it is delicious! And simple to make too. Thank you
ReplyDeleteSweet potato is the perfect substitute! Simple soups are the best especially on busy weeknights, I love the leftovers for lunch the next day :)
DeleteI am hoping to make this soup tonight! Do you think that real maple syrup would work instead of agave or honey?
ReplyDeleteMaple Syrup will absolutely work! It actually have been my sweetener of choice lately :)
DeleteI am such a huge fan of curried anything and I think I am the biggest pumpkin fan known to man so this combination sounds unreal!! Crazyask.com
ReplyDelete