| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 medium onion, finely chopped
- 3 cups canned or packaged vegetable stock, found on soup aisle
- One 14 1/2-ounce can diced tomatoes in juice
- One 15-ounce can black beans, drained
- Two 15-ounce cans pumpkin puree (found often on the baking aisle)
- 1 cup heavy cream
- 1 tablespoon curry powder, 1 palm full
- 1 1/2 teaspoons ground cumin, 1/2 palm full
- 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
- Coarse salt
- 20 blades fresh chives, chopped or snipped, for garnish
Instructions
- Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 317 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 11 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 54 mg |
| Sodium | 1083 mg |
Reviews
This is such a great soup and it is easy to make. I like to serve it with some basmati rice and some garlic naan bread. Yum! Yum! Yum!
Yummy – love the health benefits from this soup.
Been making this recipe for several years and it’s consistently delicious. Thanks Rachel.
I thought this was really tasty. I only had 3/4 cup heavy cream so I stirred in a couple tablespoons of sour cream. My husband is not a soup person, so I served it over white rice. We enjoyed it and will make it again.
Absolutely incredibly delicious and so easy. Loved the touch of tomato and black beans. And the spices were perfect So yummy and warming on a chilly night. Will make often!
I love this recipe. It’s easy and healthy-ish. I use less cream than Rachel. Once I only had 1 can of pumpkin and it turned out just as good. I really like using white pepper for this recipe. I might try adding garlic next time but I think it’s great as is!.
I love this soup! It has become a regular at our house. I make just like the recipe says. We like to add a dollop of sour cream when serving. I’m not good at measuring some a little more a, a little less is fine. Half and Half instead of heavy cream works fine.
Having read some reviews in advance, I changed the recipe slightly by using mostly turkey stock, adding garlic (because garlic makes all savory dishes better), and using slightly more curry powder. I thought it was very tasty. However, I would still make more changes were I to make this again (which I plan to do):
1) Use tomatoes that are diced smaller. Possibly even whole peeled tomatoes that I can break up with my hands. (This may have been a problem with the variety I used.) I might also use more tomatoes. Up to double the amount this recipe says.
2) More black beans. It felt like this makes a whole lot of soup without a whole lot of texture. I’d add 1-2 more cans of beans to make it more like a hearty stew.
3) More curry powder. Up to a full tablespoon extra. (I like curry. A lot.)
Finally, for any vegans who want to try this recipe, you can make this recipe with an equal part canned coconut milk in place of the cream.
I made this soup and was very disappointed in the flavor. It definitely lacked something & is definitely a one time only recipe.
Would only make this again if *had* to. Like had a ton of black beans and pumpkin and didn’t know what else to do. Even then….the kids barely made it through and although Hubby and I didn’t feel it was that bad it was certainly a meal that was not as good as most of mine.