Black bean soup when accompanied by Pumpkin puree and tomato blend it reaches an unlimited level of yummy flavor and taste. An amazing soup with a bunch of nutrients that make it healthier should be a go-to meal on cold nights for the entire members of your house.
You will make a perfect soup just in the first go as it is not difficult and has no hard and fast rules which you have to follow for cooking. Just be careful and go with the flow and surely you will get amazing results.
INGREDIENTS
- 1 tablespoon curry powder
- 1 medium onion finely chopped
- 20 blades of fresh chives, chopped for garnish
- 1 cup heavy cream
- 1 1/2 tablespoon cayenne pepper
- 1 1/2 tablespoon grounded cumin
- 2 tablespoons extra virgin olive oil
- One 15-ounce can of black beans, drained
- 2 (15-ounce) cans of pumpkin puree
- 3 cups canned or packaged vegetable stock
- One (14-ounce) can of diced tomatoes
Method to make Pumpkin and Black Bean Soup
- Bring a soup pot and heat over the stovetop while keeping a medium flame under it. Pour some oil and heat the oil to fry the onion in it.
- Stir fry the onions and then pour the broth into the pot.
- Open the can and add the tomatoes into the pot followed by adding the pumpkin puree to your soup pot.
- Also, add the beans into the mixture from its can.
- Use the wooden spoon to stir all of the ingredients and they will be well combined as a result.
- Wait until your tomato and pumpkin pureed soup get a boil. Simmer on low heat.
- Then to add seasonings to your soup, add curry and cream in the soup. Sprinkle the cayenne pepper and salt.
- Taste and then adjust the added seasonings if required.
- After cooking for 5 minutes. Garnish the chives over your soup, transfer it to serving bowls and serve.
FAQs?
Can we skip the addition of tomatoes?
Tomatoes give a great flavor to the soup as it is the main ingredient. It makes your soup delicious and also proves a healthy ingredient in your soup so, you should not skip it.
Can we pre-cook the black beans?
Canned black beans need no pre-cooking. But still, if you want to cook it before boiling, in a pan add some oil and stir fry the black beans after reserving the liquid in the can. Then transfer the roasted beans to the soup.
Pumpkin and Black Bean Soup
Ingredients
- 1 tablespoon curry powder
- 1 medium onion finely chopped
- 20 blades of fresh chives chopped for garnish
- 1 cup heavy cream
- 1 1/2 tablespoon cayenne pepper
- 1 1/2 tablespoon grounded cumin
- 2 tablespoons extra virgin olive oil
- One 15-ounce can of black beans drained
- 2 15-ounce cans of pumpkin puree
- 3 cups canned or packaged vegetable stock
- One 14-ounce can of diced tomatoes
Instructions
- Bring a soup pot and heat over the stovetop while keeping a medium flame under it. Pour some oil and heat the oil to fry the onion in it.
- Stir fry the onions and then pour the broth into the pot.
- Open the can and add the tomatoes into the pot followed by adding the pumpkin puree to your soup pot.
- Also, add the beans into the mixture from its can.
- Use the wooden spoon to stir all of the ingredients and they will be well combined as a result.
- Wait until your tomato and pumpkin pureed soup get a boil. Simmer on low heat.
- Then to add seasonings to your soup, add curry and cream in the soup. Sprinkle the cayenne pepper and salt.
- Taste and then adjust the added seasonings if required.
- After cooking for 5 minutes. Garnish the chives over your soup, transfer it to serving bowls and serve.
