← 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.
 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-explorations Baked Explorations
by Matt Lewis
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
nigella-express Nigella Express
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?