48 Reviews of Pumpkin and Black Bean Soup

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!!

From: Stephie Biggs

On Feb 16, 2006

You MUST REALLY like curry to love this soup. I ate it, but never have I used so much curry in a recipe, so I found that it's not to my personal liking. The recipe works and is easy, so I might try it again and change up the spices a little.

From: Chuck_Roast

On Oct 12, 2006

Great Soup! I made only a couple modifications but I think the flavor and texture can accomodate many changes and still keep the essense of the flavor. I added some extra onion, used 1 qt of fresh/frozen pumpkin(pre-cooked). I substituted a can of chick peas for the corn, and added three cloves of finely chopped garlic about half way through the onion cooking. I am thinking of adding a cup of raisins next time. Great fall soup, no worries....spices were perfect.

From: trishypie

On Feb 5, 2006

This was excellent! I used unsweetened soy milk, omitted the corn and used half teaspoon of cayenne, half tablespoon of curry and one teaspoon of cumin and the spice was perfect. I topped the bowls with a bit of light sour cream and chives for garnish. What an amazing combination of flavours - definitely a keeper! Thank you for posting your recipe!

From: RiniC2

On Nov 4, 2006

I used milk instead of heavy cream (all I had on hand) and used fresh pumpkin instead of the canned. The fresh pumpkin gave the soup a little more texture, which I like. I also added one can of diced tomatoes and half a can of tomato sauce. It gave it more flavor. The spices were fine- in fact I added more cayenne and curry powder. Overall, great way to use up all this pumpkin I have.

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: Caroline28

On Oct 30, 2006

I added some chopped up butternut squash I had in the freezer. So, I added more of everything, except pumpkin and cream (i.e., another can of tomatoes, but I used Rotel to give it a kick, another can of beans, more corn, more stock, more spices). I ommitted the pepper since the Rotel provided more than enough heat. This was great. I paired it with beer bread and a spinach salad.

From: jennifer in new jersey

On Oct 28, 2006

delicious and impressive soup. i accidentally added too much broth (an extra can) so i am sure that drowned out the true flavor but it was still great so when i make it again i'll be sure to only use the correct amount. curry was not overpowering for me, and only came though as a compliment to the other flavors. very easy recipe which i liked, and nice this time of year. i would suggest trying this soup even if you are not a huge pumpkin fan, it is very mellow and flavorful.

From: khohmann

On Mar 18, 2006

I thought this soup was excellent! Before adding the corn and beans (which I doubled), I ran the whole mixture through the blender to make a puree. That may have been more necessary in my case as I was using fresh pumpkin mash. To add to the spice debate, I doubled the amount of curry called for - and thought it tasted great. This served well both as a soup and as a thick stew ladled over rice.