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Nutrition Facts

Serving Size 1 (535g)

Recipe makes 4 servings

The following items or measurements are not included below:

vegetable stock

20 sprigs fresh chives

Calories 513
Calories from Fat 274 (53%)
Amount Per Serving %DV
Total Fat 30.5g 46%
Saturated Fat 15.0g 75%
Monounsaturated Fat 11.7g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 81mg 27%
Sodium 258mg 10%
Potassium 1488mg 42%
Total Carbohydrate 54.8g 18%
Dietary Fiber 11.4g 45%
Sugars 9.4g
Protein 13.0g 25%

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December 30 - January 5

Chemaine

Pumpkin and Black Bean Soup

Recipe #96865 | 20 min | 5 min prep | add private note

By: Shannon Payne
Aug 3, 2004

This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()

SERVES 4 -6 (change servings and units)

Ingredients

Directions

  1. 1
    Heat a soup pot over medium heat.
  2. 2
    Add oil.
  3. 3
    When oil is hot, add onion.
  4. 4
    Saute onions 5 minutes.
  5. 5
    Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
  6. 6
    Stir to combine ingredients and bring soup to a boil.
  7. 7
    Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
  8. 8
    Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
  9. 9
    For Vegan option use Soy Cream.

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Featured Reviews for This Recipe

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From: Epi Curious

On May 3, 2009

Interesting flavors...this makes a hearty, satisfying soup and comes together very quickly. I subbed soy milk for the cream (lactose intolerance) and it turned out great. I did not find the soup to be too spicy at all. Very nice blend of flavors and textures.

0 people found this review helpful

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  • From: cooking-BAG

    On Apr 18, 2009

    This was very good, although I did have to revise a couple of things. I subbed light vanilla soy milk instead of cream, as I wanted a little more sweetness, and 1/2 hot madras curry powder, so I didn't use the cayenne.It had a good complex of flavors. I will definately make this for a large group get together.

    0 people found this review helpful

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  • 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!

    7 people found this review helpful

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  • 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!!

    6 people found this review helpful

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  • Read all 42 reviews

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