Chipotle-Teased Black Bean Pumpkin Soup
The smoky heat of the chipotles adds a spark to the hearty goodness of black beans. Pumpkin or any winter squash is a wonderful complement to black beans. I make spicy black bean soup and butternut squash soup and purée each separately. To serve, I pour them simultaneously into each bowl. This one soup captures these twin flavors quickly and easily.
2 large or 4 small servings
Cooking Time20 min
Cooking Time - Text20
Total Timeunder 30 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free
Taste and Texturesmoky, spiced
Type of Dishhot soup, soup
- 1 15-ounce can black beans, undrained
- 1 14½-ounce can chicken broth, preferably low sodium
- 1 cup onion, chopped (1 large onion)
- 1 dried chipotle chile, reconstituted and minced
- 1 15-ounce can pumpkin
- 1 to 2 teaspoons ground cumin
- Salt (optional)
- Optional garnishes: 2 tablespoons sour cream, 1 lime cut into wedges
In a heavy, 3-quart saucepan, combine the beans, broth, onion, chile, and pumpkin; bring to a simmer and cook for about 10 minutes, or until the onion softens.
Transfer the mixture to a blender or food processor and whirl until A thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine if you desire the remaining cumin or salt.
Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.
2006 Jane Butel