My friend Karen served this soup to my family a few weeks ago, and my kids all raved about it. I have made black bean soup in some form or another for years, and no one has ever raved like that. So naturally, I got the recipe. The secret? Pumpkin. It adds a smoothness and depth of flavor that is just right. Thank you, Karen!
Karen’s Black Bean Pumpkin Soup
- 2 cans (or 4 cups cooked) black beans, rinsed and drained
- 1 can (or equivalent) diced tomatoes, drained
- 1-2 medium onions, diced
- 1 tsp. fat (butter, coconut oil, lard)
- 3 garlic cloves, minced (or equivalent of dried)
- 1.5 tsp ground cumin
- 3 C chicken broth
- 1 can (or 2 cups cooked) pumpkin
- 2 Tbsp lime juice
- salt and pepper to taste
Puree beans and tomatoes with the appliance of your choice, set aside. In soup pot, sauté onions in the fat of your choice. Add garlic and cumin, sauté another minute. Stir in broth, lime, pumpkin, black pepper, and bean mixture. Bring to a boil, simmer 20 minutes. Salt to taste.
* I doubled this recipe and it just fit perfectly in my 6 quart slow cooker.
* Since I doubled, one quart of home canned tomato puree worked perfectly.
* I think other winter squashes, like butternut, would work splendidly.