Vegan Black Bean Soup With Pumpkin Recipes

PUMPKIN AND BLACK BEAN SOUP

Pumpkin and Black Bean Soup image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Steps:

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

VEGAN BLACK BEAN SOUP WITH PUMPKIN

Vegan Black Bean Soup with Pumpkin image

Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!

Provided by staircases

Categories Black Bean Soup

Time 35m

Yield 3

Number Of Ingredients 12

Ingredients

½ medium onion, diced
2 tablespoons vegetable broth
2 cloves garlic, diced
½ teaspoon ground cumin
1 ½ cups black beans, drained
1 cup pumpkin puree
½ cup vegetable broth, or to taste
¼ cup coconut milk
½ chipotle pepper in adobo sauce
2 tablespoons diced tomatoes
¼ teaspoon pumpkin pie spice
salt and ground black pepper to taste

Steps:

Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g

PUMPKIN BLACK BEAN SOUP

Pumpkin Black Bean Soup image

This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.

Provided by REEDYGAL

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 45m

Yield 9

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
¼ cup butter
1 ¼ cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
½ pound cubed cooked ham
3 tablespoons sherry vinegar

Steps:

Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g

BLACK BEAN-PUMPKIN SOUP

Black Bean-Pumpkin Soup image

This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds

Steps:

Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.

PUMPKIN BLACK BEAN SOUP

Pumpkin Black Bean Soup image

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

Provided by Parsley

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon curry powder
2 cups chicken broth
1/2 teaspoon thyme
1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1/4 cup fat free sour cream

Steps:

In a large soup pot, heat the olive oil.
Sauté the onion and garlic in the olive oil for about 4-5 minutes.
Add the cumin and curry powder and sauté for an additional 4-5 minutes.
Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
Stir in the black beans and tomatoes.
Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
Remove from heat.
Stir in the 1/4 cup nonfat sour cream.
Serve.

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

Caribbean Pumpkin and Black Bean Soup image

Categories Soup/Stew Bean Vegetarian Quick & Easy Dinner Lunch Pumpkin Fall Healthy Vegan Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can black beans, drained
1 14-ounce can light unsweetened coconut milk
1 cup canned vegetable broth
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel

Steps:

Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

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