Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
lorcalon@lightstream.netBlack Bean Pumpkin SoupIngredients (use vegan versions): 3 cans black beans, rinsed (4.5 cups)
1 can diced tomotoes
1 can pumpkin puree (16 ounce, 1.5 cups)
1-2 white onions chopped
1/2 cup chopped shallot or green onion
1/2 cup dry sherry
approx 4 garlic cloves minced (2-3 tbsp)
1/2 stick soy margarine
4 cups veggie broth
1 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoon balsalmic vinegar
1 tablespoon + 2 teaspoon ground cumin
Directions:Place soy margerine, onions, shallot, garlic, cumin, salt and pepper into a large pot. Cook until onions are beginning to brown. Add black beans (hold one can back if you want a chunkier soup) tomatoes, pumpkin and half veggie broth. At this point, I use a handheld tool to puree all ingredients in pot. (You can use a food processor on the beans and tomatoes before you add them to the pot if you prefer.) Add remaining broth, and the sherry. Simmer uncovered until thick enough to coat a spoon, about 40-45 minutes. Before serving, stir in the balsalmic vinegar. Garnish with toasted punpkin seeds if you like. The soup should be smooth and hearty, with a rich flavor.
Serves: 6-8
Preparation time: one hour
When I made this, I left out the butter and 1 cup of the stock. The soup turned out quite well. It came out with a strong vinegar taste, but since I like vinegar, that was fine with me. The color was rather pretty, kind of like brown-orange velvet.
Archived comment by: raiel
This soup was awesome- perfect for a chilly night. I used canola oil to cook the onions instead of margerine and added a little cinnamon and allspice to the soup and served it with a spiced pumpkin bread. My non-vegetarian housemates devoured it. Yum!
Archived comment by: pooch
This soup looks delicious for a nice October evening! Here in Canada, our Thanksgiving is this coming Monday (Oct 10th this year). I'll be home alone, unfortunately. But, I've decided instead of recreating a turkey-less turkey meal with all the trimmings, I would make this delicious-sounding soup. After Raiel said it came out with tasting very vinegry, I think I will start by cutting the amount ni half and adding more later if need be. I am also trying poochs idea and baking some pumpkin bread to go with it. I'll be back Monday or Tuesday to let you know how it turns out!
Wish me luck, I've never cooked anything with pumpkin in it before or baked my own bread! Itll be a new experience!
Archived comment by: vegan_angel411
Oh and question, if someone (ANYone) could PLEASE answer before Monday--if anyone sees it by then--can I replace the sherry with anything at all. We don't have cooking alcohol.
Archived comment by: vegan_angel411
Heres a link for substitutions:
http://what'scookingamerica.net/alcoholsub.htm
Archived comment by: vegan1
Thank you for the link!
Well, I made this soup for my Thanksgiving dinner. It came out absolutely delicious. I used canola and olive oil instead of margarine. I left out the sherry. The soup was soupy enough after the first 2 cups of broth, so I didn't add any more (though I may have to tomorrow). It had a thick stew-like consistency, but is still soupy. I almost left the balsamic out because I didn't want a strong vinegar taste. When I first tested the soup though, it was quite salty. I added some balsamic, about 1 tbsp total I think, give or take a bit. That made it perfect! I also added two shakes of cinnamon to the soup, and I served it with the pumpkin bread as pooch suggested. Thanks for the recipe! It was soooo yummy, and I have plenty leftover for tomorrow. Oh, and for anyone looking for a filling soup, this is definitely one. It was very filling. I probably would have been satisfied with a bowlful (of course, I didn't stop there, but I could have lol).
Archived comment by: vegan_angel411
Well I made quite a few changes and I never seem to measure things so take these 5 stars with a grain of sea salt. First, the soup turned out great, thanks, my wife called it pumpkin chili which seems good. We were cooking up pumpkin pies from actual pumpkins so I just added some skinned diced uncooked pumpkin flesh and hit it with a potato masher towards the end. I also used powdered garlic instead of dicing garlic, olive oil instead of margarine, the red wine I was drinking instead of sherry, a dash of garam masala on purpose and a dash of cardamom by accident, and a dash of cinnamon as per comments. It turned out great. Thanks again and happy thanksgiving.
Archived comment by: greencow
This was a real hit! Even the low-carb person really enjoyed it. I used diced tomatoes with chilis rather than plain. Also, based on the substitution list, I used OJ instead of the sherry. If I'd had coooked squash, I'd have used that over canned pumpkin; I think that would have given it a little more sweetness which would work well.
Archived comment by: slacker
this was delicious, ive made it two times. both times, i only put 1 tablespoon of vinegar because i don't really like too much of a vinegar-y flavor. also i didn't end up needing one of the cans of broth (about 2c) and the soup would have been much too thin if i had added it.
Archived comment by: marwin
