Review -- Black Bean Pumpkin Soup

[blazedog]

I found this recipe in the Fall when I was looking for more decadent ways to use pumpkin.

This is really a delicious recipe and simple to make. I made it per the recipe but I completely eliminated the butter and sauteed the onions et al in a small amount of olive oil -- with all those other strong flavors going on, I couldn't see adding butter. When I make it again, I will just puree the beans and tomatoes after sauteing the onion with a stick blender -- there was really no point in doing it separately in a bowl if you have an immersion blender.

I added some diced ham but if you wanted to be completely veggie, the flavor and texture of the soup are certainly strong enough to hold up on their own. I didn't add pumpkin seeds but did have some nonfat Greek yogurt that I plopped on top of my bowl.


Black Bean Pumpkin Soup
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Recipe By: Gourmet
Serving Size: 9

Ingredients:

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 cloves garlic 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 beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 lb. cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

Directions:

In a food processor coarsely pureé beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Serve soup garnished with sour cream and toasted pumpkin seeds.

Source:

Gourmet
You Asked For It; Larry's Markets, Seattle WA


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[Aubergine]

i've posted on this one, too, on the Jan. soups thread, i think...i liked it a lot, as a milder version of the Smokey Sweet Potato and Black Bean Stew recipe that i'm nuts about, but that one's sooo intense, this is more repeatable. i also omitted the pepita seeds, and replaced the shallot with red onion (which i frequently do). i used half butter, half olive oil, and didn't puree. gave it 3 forks at epicurious.

[heavy hedonist]

Thanks guys, looks good.

[blazedog]

i've posted on this one, too, on the Jan. soups thread, i think...i liked it a lot, as a milder version of the Smokey Sweet Potato and Black Bean Stew recipe that i'm nuts about, but that one's sooo intense, this is more repeatable. i also omitted the pepita seeds, and replaced the shallot with red onion (which i frequently do). i used half butter, half olive oil, and didn't puree. gave it 3 forks at epicurious.

Can you point me to the Smokey Soap as we seem to be on the same gustatory wave length? :D

[Sookie]

That soup sounds delicious and I would be interested in the smokey soup recipe as well. I love intense flavors and I'm really on a pumpkin kick.

Can anyone tell me the calorie and fat content of the posted soup? That's all I need to know, not interested as much in the rest of the nutritional info.

TIA

[blazedog]

That soup sounds delicious and I would be interested in the smokey soup recipe as well. I love intense flavors and I'm really on a pumpkin kick.

Can anyone tell me the calorie and fat content of the posted soup? That's all I need to know, not interested as much in the rest of the nutritional info.

TIA

As made by me, it really contained very little fat as I made it with a small amount of olive oil to start the saute and omitted the butter. I also used a lean ham and the per portion serving would be about 1 ounce. I am doing Core so I focus on whether the ingredients are Core -- which my Coreified recipe was :)

[LaurenP]

I was just going to post a review on the Pumpkin black bean soup from CL april 2006 but first I did a search to see if it had been reviewed. I came to this post and was surprised to see it was a Gourmets soup recipe. The two are VERY similar .

Heres the CL April 2006 version with my changes. I do love the soup.


* Exported from MasterCook *

Pumpkin-black bean soup

Recipe By :CL April 2006
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups drained diced canned tomatoes ( I used diced seasoned tomatoes and DID NOT drain)
2 15oz cans black beans drained and rinsed
1 teaspoon olive oil
1 1/2 cups onions, chopped
1 teaspoon cumin ( I used heaping tea)
3 cloves garlic
3 cups chicken broth- fat freeand less sodium (I used 4 c)
2 tablespoons sherry vinegar ( I used rice vinegar and 1 T honey)
1/2 teaspoon black pepper
1 15oz can pumpkin
( I added -3 dashes tobasco sauce)
2 tablespoons sherry, dry
1 cup queso fresco ( I used feta cheese)
1/2 green onions
Pumpkinseed kernels (optoional)

Heat oil in Dutch oven coated with cooking spray over medium high heat.

Add onion to pan saute for 5 min. to lightly brown

add cumin and garlic-saute 1 min.

Place tomatoes and beans in a food processor and process to about half the beans are smooth and add to the bean mixture. ( I used stick blender, worked well. Then I also stick blended the onions separately and then add all together)


Add broth to the mixture and the vinegar and pepper. ( or the rice vinegar and honey)

Cover reduce heat and simmer for 20 min

Stir in sherry

Ladle about 1 cup into 6 bowls and sprinke with queso fresco and green onion and garnish with pumpkinseed kernels if desired

Yeild 6 servings


EXCELLENT !

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