← Back to Search Results
American, Mexican, Southwestern
Chipotle-Teased Black Bean Pumpkin Soup

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: 2 large or 4 small servings
Cooking time: 20 Minutes

Ingredients

  • 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

Directions

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

Note from Cookstr's Editors

Nutritional information is based on 4 servings, but does not include optional salt or garnishes.

 

Nutritional Information

Nutrients per serving (% daily value)

200kcal (10%)
78mg (8%)
8mg (13%)
819mcg RAE (27%)
751mg
105mg
12g
5g
0mg (0%)
0g (2%)
1g (2%)
13g
38g
260mg (11%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucid-food Lucid Food
by Louisa Shafia
cook-with-jamie Cook with Jamie
by Jamie Oliver
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
living-raw-food Living Raw Food
by Sarma Melngailis
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
food-to-live-by Food to Live By
by Myra Goodman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?