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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (560g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock 20 sprigs fresh chives |
||
| Calories 552 | ||
| Calories from Fat 276 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.7g | 47% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 81mg | 27% | |
| Sodium 258mg | 10% | |
| Potassium 1593mg | 45% | |
| Total Carbohydrate 61.7g | 20% | |
| Dietary Fiber 14.0g | 55% | |
| Sugars 9.4g | ||
| Protein 15.6g | 31% | |
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Ingredients
- 2 tablespoons extra-virgin olive oil (1 turn of the pan)
- 1 medium onion, finely chopped
- 3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here)
- 1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here)
- 1 (15 ounce) can black beans, drained and rinsed
- 2 (15 ounce) cans pumpkin puree (found often on the baking aisle)
- 1 cup corn, frozen or canned (drain and rinse if canned)
- 1 cup heavy cream (I use Unsweetened Silk)
- 1 tablespoon curry powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
- coarse salt
- 20 sprigs fresh chives, chopped or snipped, for garnish
Directions
1
Heat a soup pot over medium heat.2
Add oil.3
When oil is hot, add onion.4
Saute onions 5 minutes.5
Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.6
Stir to combine ingredients and bring soup to a boil.7
Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.8
Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.9
For Vegan option use Soy Cream.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Black Beans
- Preparation > Time to Make > < 30 mins
- Preparation > Inexpensive
- Preparation > Presentation > Served Hot
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Chef #356928
On Oct 11, 2008
Absolutely delicious! I had to vary it a little out of necessity. I substituted kidney beans for the black beans and added one more cup of pumpkin. I also put in half a cup creme fraiche and half a cup heavy cream...Guests were impressed. (I served it with fresh bread and salad.)
From: Wish I Could Cook
On Oct 9, 2008
Super easy, super delicious and super healthy! This recipe deserves a lot more than 5 stars! I didn't have cream so I used soy milk and a dolop of sour cream. For those of you looking at the nutrition label, take note that this recipe serves a lot more than 4. I'd say at least eight 2-ladle bowls.
From: kda949
On Nov 15, 2005
Yum! Yum! Yum! I love anthing pumpkin, so I might be a bit biased! But DH loved it too- and he's not so into pumpkin. The kids thougth it was too spicy even though I didn't add the cayenne. I might cut back on the curry powder so they can eat it too- or leave it ( I loved the curry flavor) and just make them chicken nuggets! I used half and half and will "temper" it next time (that is- put the half and half in a bowl and add some of the hot soup to the bowl slowly so the half and half warms up slowly. You add about a cup of soup to the bowl then stir the whole thing back into the pot of soup). I would do this because my half and half curdled a bit. It didn't affect the flavor but it makes it look less attractive. I will definatly make this again and again. Thanks!
From: lovestoeat
On Oct 8, 2007
This soup is soooo yummy, my husband and I both loved it! I made it just the way it is listed, although my husband and I both agree that it would be very good with coconut milk and peas. It is spicy, so for those of you who like less spice, I would recommend using less curry powder and cayenne pepper. This will definitely be a repeat for our family!! Thanks for posting!! 
Edited to add: I forgot to mention that I served this with Mean Chefs Dried Cherry Corn Muffins from another post. The sweetness of the muffin contrasted with the spiciness of the soup and made a perfect combination!!
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