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pumpkin black bean soup

pumpkin black bean soup

We’ve made this recipe 3x now since you’ve posted it. You have saved me from a sad flavorless cauli rice food hell. Great autumn stew! I opted for almost 2 cups broth and used about 1.5 cups of pumpkin. Any suggestions of what I may need to adjust or how long to cook it? I once had to use regular diced tomatoes, which turned out almost exactly the same as fire-roasted because I compensated by adding more chili powder and cumin. Also, our veggie broth is on the more reddish side, so that could be part of the discrepancy! And make it a party with our Ginger Beer Margaritas. We’re so glad you enjoyed it, Alex! I’m addicted to making it and have made it many different ways. I love 1 pot dishes and this looks delicious. Glad to read that this soup would be good for a party, cuz I plan on doing just that! Loved the shredded Mexican chicken in it. Perfect in front of the fireplace in a bowl with a handle. Just perfect all around. The spiciness was really well balanced by the coconut milk. Thank you Dana for this, and for all of your delicious recipes. Thanks so much for the lovely review and for sharing your modifications! Beans and chicken made it filling — no need for a side dish. I salted the onions and added all the spices to coat the vegetables before putting in any liquid. Great addition! I add honey at the end to mellow and extend the warmth of the peppers; it’s delicious!!!! I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth. Thanks so much for the lovely review! I will be making again. We’re investigating! but I didn’t need to adjust anything. Thank you Dana for another great recipe. I used butternut squash instead of sweet potatoes, and I used kidney beans instead of black beans, because of my own food restrictions. Freezes well for me and I like to put it with rice or quinoa when I reheat it for a more substantial meal. The only other changes I made were adding some crushed red pepper for a bit more heat when sauteing the onions, a second tsp. And then I found you! I ate it 2 hours ago and it still sticking to my ribs–and I appreciate that! I think so! I love spicy but not sure all my party people do, so my question is..by following the recipe to a T with the spices, will the fire be just right or on the too spicy side?? Already looking forward to making it again :). hi, are the nutrition facts correct? Absolutely delicious! I’m 27 years old and legit just started trying to cook this year lol. I made it last week and we loved it so much that I’m making it again. Like this Pumpkin Black Bean Soup! I also usually add much more garlic (maybe 5 or 6 cloves?) Your site is A+!Thamk you so much and Congratts! The flavors were wonderful and I so appreciated the explanation of how to adjust the flavors at the end (lime, chili powder, cumin, coriander, etc.) It also reheats well. Parsley and swiss chard for greens. Followed the recipe closely, only adding smoked paprika to the spice mixture and spinach at the end. Printing and keeping in my binder. Recipe states 4 servings. Will definitely be making this again! This was wonderful! Even with the replacements, this was delicious, and even better when warmed up a few days later (and it gave me a chance to get rid of a few things in my freezer). Wow, I chose this recipe because it was in the Top10 of last year. I did not have any fire roasted tomato so I used tomato sauce, and a sprinkle of smoked paprika. Thanks for the great recipe! I did end up adding more broth probably because I added a bunch of kale (love me some kale). We’re so glad you enjoy it, Jenny! Thanks! Thanks for sharing! Wonderful! I also made hominy on the side, which was a delicious addition. It’s already a go-to dinner at our house. The flavors were so complex and tasty!! Hi Marcella, You could probably leave it out or sub whole dairy milk if not dairy-free OR a high quality cashew milk. We are so glad your family enjoys it! Made this tonight, I’m not a fan of tomatoes so I omitted them. Delicious! Thanks so much for the lovely review! Thank you for giving the heads up on that or mine might have been too thin in the end. I cannot wait to make this recipe all fall and winter! Perfect meal for a chilly Canadian winter night. If so, how long? Made this sans chicken. At step 4 I added all ingredients (except lime and greens) and soaked beans. Made it today, and ohhh did I ever go to flavour town:) Used regular canned tomatoes instead of fire-roasted (but still with green chilies), otherwise followed the recipe. I didn’t add chicken and DID add chopped kale at the end. For a soupier consistency, add more broth. Hope this helps xx. Thanks for sharing! I absolutely loved this soup. I am such a fan of all your recipes and I have cooked a lot of. Serve as is, or with your favorite grain of choice. For a spicier soup… Thanks, Nancy! cans pumpkin puree. I love this recipe. thanks for sharing, Jenn! So delicious! I did not add chicken. After pressure is released, add lime and taste per #6 and greens. This soup is pure flavour magic! Did I click on a recipe with chicken and that changed my preferences? Also, don’t skip the ginger. It turned out really delicious. I just made this to have during the week – I’m so mad I haven’t made it sooner- it’s so good! Hi Rachel, did you use full fat or lite coconut milk? This will be a staple! At 8 minutes the beans and sweet potatoes were tender and perfect. So good! Love your modifications, too! IT is AMAZING! I wanted this to be a bit more stew-like so I added a full can of pumpkin, two cans (30oz) of black beans, 20oz of tomatoes w/ chili peppers. I promise this will be the last time I post a pumpkin soup number to my blog (well, at least for this month! Freezing half for lunch emergencies. It’s super helpful to us and other readers! This soup was EVERYTHING. It all works perfectly well together with the canned pumpkin which adds fiber, creaminess and flavor. Hi Liz! Thank you sooo much! Or buy canned green chilies separate! Thank you for another great recipe! Woah!! I didn’t have fire roasted tomatoes so I just used regular tinned tomato I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. I used sweet potatoes instead of pumping just because I had some and love them! Thanks for always putting together nutritious and delicious recipes! Fire roasted tomatoes are v hard to get where I live so I used regular diced tomatoes and added some smoked paprika as someone else suggested in the comment section. The jackfruit turned out to be a perfect addition. It was absolutely delicious and I will definitely be making it again! I make it at least once a month! Fall is settling in so it was prime time to make this again. Black Bean and Pumpkin Soup. xo. ? Thanks so much for the lovely review! The fiber was correct, but the carbs were misstated. It was also super easy to make, can’t wait to make it again. Flavourful, spicy because of the fresh jalepeño, and creamy with the coconut milk. We will definitely make this one again. Notify me of followup comments via e-mail. You may want to rename this chicken soup, so people aren’t surprised when they start the video like I was. I added 1-2 teaspoons of smoked paprika to give it just a little heat without being too spicy for my kid. We’ve had this many times, it’s becoming a staple recipe for us. Thanks so much for the lovely review and for sharing your modifications! Wonderful! xo. We’re so glad you enjoyed it, Gabi! Thanks for sharing! We’re so glad you enjoyed it, Linda! I didn’t want to try it at first, seemed weird. Thanks so much for the lovely review! We’re so glad your whole family enjoyed it! I was running a little low on ginger so I didn’t get enough in there, but got a few bites where I noticed a hint of ginger and it was magical. Rave comments from all I served this to…so full of flavour. The lime juice is so good in this. For a soupier … Sauté the onion and garlic in the olive oil for about 4-5 minutes. We opted for our Mexican-style chicken and it added a nice boost of flavor to the soup. Thanks so much for the lovely review! And I was not disappointed. xo. We’re so glad you enjoy it! 12/10 bomb soup, Whoop! This will be a regular rotation. I used a whole can of puréed pumpkin, two full cups of broth, and three cups of chopped kale. It’s super helpful to us and other readers! I have made this twice in the last couple of weeks. I served it with quinoa and really liked the two together. Can this be made in a slow cooker or Instant Pot? I just made it and I’m sitting here eating it as I write this review…lol Otherwise I didn’t modify much. Can’t wait to try more of your recipes. So much delicious flavor!! in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes. I should comment more often about my results. Thank You Dana? Also, this soup is easily made vegan by skipping the chicken and doubling up on beans. Thanks so much for the lovely review! Be sure to sauté your onions and garlic and other veggies before adding the remaining ingredients. It was so good, I had to add it to my list of regular soups. Black beans are not usually paired with this hearty fall vegetable, but once I tried this soup, I was a believer! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? I added the spinach and left out the coriander (didn’t have it on hand). It’s a strange combination of flavours, but once I got used to it it was delicious. Sorry to hear that, Cami! Simply delicious!! I’ve made a similar recipe in the past and the mushrooms add a great texture and flavor. My son and his fiance made this delicious soup with incredible flavors for us last week. We’re so glad you enjoy it, Joan! Whoop! it’s delicious. This soup was FIRE ? This brought out the green and now my soup looks like Christmas! As an alternative, draw a jack-o-lantern in the black bean soup with the pumpkin soup. I used 4 cups of water and 4 tsp chicken Better than Bouillon. I found that adding a good amount of lime juice at serving time really brightened and enhanced the flavors. Great idea, Morgan! It’s rich/creamy/flavorful/easy to make/easier to eat/gets better with everyday/warm/comforting/delicious…honestly I’m starting a religion around this soup. Thanks for great recipes and ideas! We make a few modifications, but it’s pretty close: At the very end I used my immersion blender for a few seconds just to purée it a drop. Very delicious! It’s so good. We made the decision earlier this year to include some recipes that have eggs and meat alongside our usual plant-based recipes, primarily to better support my health. More for me! xo. Thank you. I used 1 cup broth, full fat coconut milk, the full can of pumpkin, and serrano instead of jalepeno. Thanks so much for sharing! Sooo creamy. Did I miss something? That might take more like 15 minutes? It was super delicious! Thank you for coming up with these amazing ideas! Mine came out a bit more like chili because I only had 5 oz. It’s super helpful for us and other readers. Cover and gently simmer for 15 minutes, stirring occasionally. Very excited to make this this week!! I have tried other similar versions of this recipe and this is by far the best. Garnished with cilantro, and avo slices. I made this yesterday and we all loved it! May need more salt. Thanks for sharing! Thanks so much for the lovely review! (FYI I used 4 cups broth and that barely fit in the 8qt!) I LOVE the sound of a Mexican/Thai flavor fusion. This was SO delicious, and like another commenter said, even better the next day for lunch! Have a question? Made this one tonight and it is SOOOO good. Love this recipe! Yay! Recently I started receiving recipes that include chicken. I like to serve this hearty soup in October and November, perfect for a fall meal. I’m looking forward to my lunch leftovers. Yay! xo. Absolutely delicious and a dream to make – quick and easy! It should be fine cooking on low for 4-6 hours. Thanks so much for sharing your experience! Daughter had it overtop a baked potato, husband ate it with quinoa, and I had it over your Mexican-Inspired Salad. Delicious! Thanks for sharing, Nancy. Just made this and added some smoked paprika as well and it was amazing. My gosh, what a success. We are so glad you enjoyed it! Thanks so much for sharing! While that was going, drained a can of corn and roasted. I put rice at the bottom of the bowl, chopped spinach on top, and soup over that. Let us know how it goes, Katie! They’re wimps. I made this for dinner last night, and I love it! Thanks for the delicious and nutritious recipe! But it had no flavour even with salt and extra cumin. Maybe I would try it again without lime juice or kale? Would be perfect for a Halloween party and could leave chicken out as a side to add in later for those who are vegetarian. Dee-lish!! It’s a good hearty soup. This is my second time making this…love it so much! This is my favorite chili recipe of all time. We’re so glad you enjoy it, Claire! We have been eating it with Greek yogurt and brown rice :) definitely would recommend and 10/10 will make this again! Kale is our go to green here. Hi Dana! I love all of your recipes, and this one looks fantastic too. This is so very good!! Just made this and thought it was very good! I love the description of what each ingredient adds in flavor to know how to adjust when tasting it. Speaking of spices, I added paprika once and it was a nice touch. Love your modifications, Laura! An easy way to use up pumpkin to make something savory and complement all the sweet fall pumpkin treats! Thanks. Did you make any other modifications? :) It was really yummy. Thanks so much for sharing! Will definitely make again!! Made vegan for us. This time I added poblano chiles that I charred in an iron skillet. Yay! Didn’t have fire roasted tomatoes, so I used passata and added a teaspoon of smoked paprika, worked like a charm :) Skipped the chicken, didn’t have it, and can’t say I missed it! I just made this, vegan-style, and added some smoked paprika for extra smokiness. Sorry for the inconvenience. I omitted a lot of spice for my personal preferences. Agreed! Made this recipe as is, but doubled it and it was fantastic!!! Your recipes are the best! Thanks for sharing, Sarah!! I like things a bit more spicy so I used the whole jalapeno and added a dash more chili powder. xo. My boyfriend and I tag teamed making this recipe last night. Thanks for sharing! Thank you for an easy weeknight meal! However, my sweet potatoes were HARD. Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. It’s been a Herculean task trying to find recipes I can make without those foods that don’t involve 47 weird ingredients, master chef level cooking skills, and 2 hours to spare for one meal. The whole family really liked it. I served it with some tortilla chips and avocado pieces on top. thanks! Added a big bunch of spinach, chopped cilantro and lime juice before serving. This blog has saved me from boxed mac n cheese or some other garbage thats convenient to eat sooooooo many times. I’m not sure, I felt it was just missing a little something after cooking the 1 pot chickpea tomato peanut stew which totally rocked my world, this one fell a bit short. Plain worked nicely but I think prepared or flavored would work as well. Love it and will make again. I didn’t know vegan/gf could taste so good. Swapped sweet pots w/ butternut squash and jalapeño with chipotle peppers. Thanks for sharing! xo. We’re so glad you enjoyed it, Diana! When you think of pumpkin, thoughts gravitate toward something sweet. It was one of those dishes that you wonder how it could be vegan. We really like this with a couple additions! Hi Julia! Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. We would suggest cutting them smaller next time. Thanks for a great recipe! I’m so happy I doubled the recipe. I’m sorry about that. I served it over over top brown jasmine rice very hearty very comforting and healthy at the same time..!. We’re totally in love, too! Your tastebuds and soul will thank you. Thanks so much for sharing! I subbed in some smoked paprika, & chipotle powder for a little heavier smoke & spice and then served it with tortilla chips and a little melted pepperjack cheese. Has anyone else ever had this problem?! As a family, we recently switched to a flexitarian diet. Sweet potato is added for texture and natural sweetness, which complements the heat of the pepper and spices beautifully. ? We’re so glad you enjoyed it! Yay! Next time I will be putting in just a little bit more ginger. Made this tonight with a few swaps because I was impatient and didn’t want to wait to go to the grocery store. Thank you for telling us what an ingredient does to the dish. Just made this and it was insanely satisfying, simple to make, quick, and joy-bringing (not a word but whatever). Thank you! Otherwise followed the recipe. Any ideas how to add that kind of flavour? Thanks for sharing this recipe. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. I’m planning to make this without meat, and I was just wondering what kind of jackfruit did you use. So glad you enjoyed it, Blaine! For the coconut milk, light really is the best. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Thanks for yet another wonderful recipe! Making this soup I prepared the other ingredients in the meantime and will use the leftovers for risotto. I omitted the jalapeño and used regular fire roasted tomatoes instead of with chiles. Hi friends. BUT, squash lover that I am, I had a kabocha squash and it was great. I really can’t stress enough how great this soup is, especially on a cold fall night. Is it possible to do it with a slow cooker ? Whole can of pumpkin instead of just 1 cup I used full fat coconut milk and added a bunch of cilantro. I would add one more can of black beans next time. It will make you smile from the inside out. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as Instant Pot or slow cooker) in the post and comments. Thanks so much for the lovely review! Whoop! I made some estimations in the ingredients that were in common and added all the things your soup had that the other did not. Wonderful! Wonderful recipe! Added one Thai Dragon Pepper split without removing seeds. I dropped spoonfuls of pumpkin soup into the black bean soup … The perfect recipe for fall! Very high in fiber I felt satisfied… I served the soup alone with a wedge of avocado inside. Thank you so much! This is thick creamy delicious comfort food. I was out of coriander so I will definitely add next time. Family favorite. OMGOSH IT IS AWESOME! Thanks so much for the lovely review, Samantha. This is the best soup I’ve ever tasted. Thanks! This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. Bring to a boil. We’re so glad you enjoyed it, Marissa! Thanks so much for the lovely review and for sharing your ideas, Sarah. It’s super helpful to us and other readers! This would make the perfect soup to make on a chilly weeknight when you need dinner on the table fast. Great idea, Lisa! thank you dana!! It is oil-free and so is plant-based. Simmer for a bit longer, season to taste with salt and more spices, and dinner is on the table! I don’t eat meat but your chicken idea inspired me to throw in some jackfruit to bulk it out a little. The flavors were fantastic! This soup was a hit. Excited to try your other stuff. Highly recommend!! I think my family will love it. I made it vegan and there is so much flavor. Thanks for sharing! Third time making it and now I double it. No chicken. Elevated our leftovers, my kitchen confidence, and even more gratitude for your blog. Thanks for sharing, Sue! It’s super helpful for us and other readers. It does help, thanks! FIVE STARS! I added the juice of two limes which might have been a bit too much, but it’s still absolutely divine! Yes! Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a … It’s so filling, and made a lot of soup (great for meal prep). Next time, would you mind leaving a rating with your review? Let us know how it goes! This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot. Xo. It’s going in our “must make again” folder! I made this recipe and liked it a lot. I used one full fat and one light coconut milk, love the extra creaminess the full fat provides. Very filling and great for the fall and winter! Thanks for sharing! :), =) We’re so glad you enjoy it, Rachel! Sauté the onion and garlic in the olive oil for about 4-5 minutes. Made this soup on a cold winter day for dinner. My wife doesn’t like pumpkin OR sweet potato and she thought this was one of the best soups she has ever had. Easy enough to do during the work week with microwaved quinoa or to impress dinner guests! I quickly roasted some shrimp with the extra ginger and pumpkin and added it into the soup. Topped it with avocado and cilantro. I don’t know if I did something wrong but I didn’t like this at all. Thanks so much! Xo. Next time would you mind adding a rating to your review? They have their own dairy and so I love to buy milk and yogurts there, but sadly they make a lot of their own foods and … Once with chicken and doubling up on that or mine might have been eating it as written minus. My own pumpkin puree, salt and pepper and sugar with these amazing ideas in! Pasta dish it ’ s already a go-to dinner at our house otherwise. Ginger Beer Margaritas to go ahead and make it for a spicier i. 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We’ve made this recipe 3x now since you’ve posted it. You have saved me from a sad flavorless cauli rice food hell. Great autumn stew! I opted for almost 2 cups broth and used about 1.5 cups of pumpkin. Any suggestions of what I may need to adjust or how long to cook it? I once had to use regular diced tomatoes, which turned out almost exactly the same as fire-roasted because I compensated by adding more chili powder and cumin. Also, our veggie broth is on the more reddish side, so that could be part of the discrepancy! And make it a party with our Ginger Beer Margaritas. We’re so glad you enjoyed it, Alex! I’m addicted to making it and have made it many different ways. I love 1 pot dishes and this looks delicious. Glad to read that this soup would be good for a party, cuz I plan on doing just that! Loved the shredded Mexican chicken in it. Perfect in front of the fireplace in a bowl with a handle. Just perfect all around. The spiciness was really well balanced by the coconut milk. Thank you Dana for this, and for all of your delicious recipes. Thanks so much for the lovely review and for sharing your modifications! Beans and chicken made it filling — no need for a side dish. I salted the onions and added all the spices to coat the vegetables before putting in any liquid. Great addition! I add honey at the end to mellow and extend the warmth of the peppers; it’s delicious!!!! I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth. Thanks so much for the lovely review! I will be making again. We’re investigating! but I didn’t need to adjust anything. Thank you Dana for another great recipe. I used butternut squash instead of sweet potatoes, and I used kidney beans instead of black beans, because of my own food restrictions. Freezes well for me and I like to put it with rice or quinoa when I reheat it for a more substantial meal. The only other changes I made were adding some crushed red pepper for a bit more heat when sauteing the onions, a second tsp. And then I found you! I ate it 2 hours ago and it still sticking to my ribs–and I appreciate that! I think so! I love spicy but not sure all my party people do, so my question is..by following the recipe to a T with the spices, will the fire be just right or on the too spicy side?? Already looking forward to making it again :). hi, are the nutrition facts correct? Absolutely delicious! I’m 27 years old and legit just started trying to cook this year lol. I made it last week and we loved it so much that I’m making it again. Like this Pumpkin Black Bean Soup! I also usually add much more garlic (maybe 5 or 6 cloves?) Your site is A+!Thamk you so much and Congratts! The flavors were wonderful and I so appreciated the explanation of how to adjust the flavors at the end (lime, chili powder, cumin, coriander, etc.) It also reheats well. Parsley and swiss chard for greens. Followed the recipe closely, only adding smoked paprika to the spice mixture and spinach at the end. Printing and keeping in my binder. Recipe states 4 servings. Will definitely be making this again! This was wonderful! Even with the replacements, this was delicious, and even better when warmed up a few days later (and it gave me a chance to get rid of a few things in my freezer). Wow, I chose this recipe because it was in the Top10 of last year. I did not have any fire roasted tomato so I used tomato sauce, and a sprinkle of smoked paprika. Thanks for the great recipe! I did end up adding more broth probably because I added a bunch of kale (love me some kale). We’re so glad you enjoy it, Jenny! Thanks! Thanks for sharing! Wonderful! I also made hominy on the side, which was a delicious addition. It’s already a go-to dinner at our house. The flavors were so complex and tasty!! Hi Marcella, You could probably leave it out or sub whole dairy milk if not dairy-free OR a high quality cashew milk. We are so glad your family enjoys it! Made this tonight, I’m not a fan of tomatoes so I omitted them. Delicious! Thanks so much for the lovely review! Thank you for giving the heads up on that or mine might have been too thin in the end. I cannot wait to make this recipe all fall and winter! Perfect meal for a chilly Canadian winter night. If so, how long? Made this sans chicken. At step 4 I added all ingredients (except lime and greens) and soaked beans. Made it today, and ohhh did I ever go to flavour town:) Used regular canned tomatoes instead of fire-roasted (but still with green chilies), otherwise followed the recipe. I didn’t add chicken and DID add chopped kale at the end. For a soupier consistency, add more broth. Hope this helps xx. Thanks for sharing! I absolutely loved this soup. I am such a fan of all your recipes and I have cooked a lot of. Serve as is, or with your favorite grain of choice. For a spicier soup… Thanks, Nancy! cans pumpkin puree. I love this recipe. thanks for sharing, Jenn! So delicious! I did not add chicken. After pressure is released, add lime and taste per #6 and greens. This soup is pure flavour magic! Did I click on a recipe with chicken and that changed my preferences? Also, don’t skip the ginger. It turned out really delicious. I just made this to have during the week – I’m so mad I haven’t made it sooner- it’s so good! Hi Rachel, did you use full fat or lite coconut milk? This will be a staple! At 8 minutes the beans and sweet potatoes were tender and perfect. So good! Love your modifications, too! IT is AMAZING! I wanted this to be a bit more stew-like so I added a full can of pumpkin, two cans (30oz) of black beans, 20oz of tomatoes w/ chili peppers. I promise this will be the last time I post a pumpkin soup number to my blog (well, at least for this month! Freezing half for lunch emergencies. It’s super helpful to us and other readers! This soup was EVERYTHING. It all works perfectly well together with the canned pumpkin which adds fiber, creaminess and flavor. Hi Liz! Thank you sooo much! Or buy canned green chilies separate! Thank you for another great recipe! Woah!! I didn’t have fire roasted tomatoes so I just used regular tinned tomato I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. I used sweet potatoes instead of pumping just because I had some and love them! Thanks for always putting together nutritious and delicious recipes! Fire roasted tomatoes are v hard to get where I live so I used regular diced tomatoes and added some smoked paprika as someone else suggested in the comment section. The jackfruit turned out to be a perfect addition. It was absolutely delicious and I will definitely be making it again! I make it at least once a month! Fall is settling in so it was prime time to make this again. Black Bean and Pumpkin Soup. xo. ? Thanks so much for the lovely review! The fiber was correct, but the carbs were misstated. It was also super easy to make, can’t wait to make it again. Flavourful, spicy because of the fresh jalepeño, and creamy with the coconut milk. We will definitely make this one again. Notify me of followup comments via e-mail. You may want to rename this chicken soup, so people aren’t surprised when they start the video like I was. I added 1-2 teaspoons of smoked paprika to give it just a little heat without being too spicy for my kid. We’ve had this many times, it’s becoming a staple recipe for us. Thanks so much for the lovely review and for sharing your modifications! Wonderful! xo. We’re so glad you enjoyed it, Gabi! Thanks for sharing! We’re so glad you enjoyed it, Linda! I didn’t want to try it at first, seemed weird. Thanks so much for the lovely review! We’re so glad your whole family enjoyed it! I was running a little low on ginger so I didn’t get enough in there, but got a few bites where I noticed a hint of ginger and it was magical. Rave comments from all I served this to…so full of flavour. The lime juice is so good in this. For a soupier … Sauté the onion and garlic in the olive oil for about 4-5 minutes. We opted for our Mexican-style chicken and it added a nice boost of flavor to the soup. Thanks so much for the lovely review! And I was not disappointed. xo. We’re so glad you enjoy it! 12/10 bomb soup, Whoop! This will be a regular rotation. I used a whole can of puréed pumpkin, two full cups of broth, and three cups of chopped kale. It’s super helpful to us and other readers! I have made this twice in the last couple of weeks. I served it with quinoa and really liked the two together. Can this be made in a slow cooker or Instant Pot? I just made it and I’m sitting here eating it as I write this review…lol Otherwise I didn’t modify much. Can’t wait to try more of your recipes. So much delicious flavor!! in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes. I should comment more often about my results. Thank You Dana? Also, this soup is easily made vegan by skipping the chicken and doubling up on beans. Thanks so much for the lovely review! Be sure to sauté your onions and garlic and other veggies before adding the remaining ingredients. It was so good, I had to add it to my list of regular soups. Black beans are not usually paired with this hearty fall vegetable, but once I tried this soup, I was a believer! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? I added the spinach and left out the coriander (didn’t have it on hand). It’s a strange combination of flavours, but once I got used to it it was delicious. Sorry to hear that, Cami! Simply delicious!! I’ve made a similar recipe in the past and the mushrooms add a great texture and flavor. My son and his fiance made this delicious soup with incredible flavors for us last week. We’re so glad you enjoy it, Joan! Whoop! it’s delicious. This soup was FIRE ? This brought out the green and now my soup looks like Christmas! As an alternative, draw a jack-o-lantern in the black bean soup with the pumpkin soup. I used 4 cups of water and 4 tsp chicken Better than Bouillon. I found that adding a good amount of lime juice at serving time really brightened and enhanced the flavors. Great idea, Morgan! It’s rich/creamy/flavorful/easy to make/easier to eat/gets better with everyday/warm/comforting/delicious…honestly I’m starting a religion around this soup. Thanks for great recipes and ideas! We make a few modifications, but it’s pretty close: At the very end I used my immersion blender for a few seconds just to purée it a drop. Very delicious! It’s so good. We made the decision earlier this year to include some recipes that have eggs and meat alongside our usual plant-based recipes, primarily to better support my health. More for me! xo. Thank you. I used 1 cup broth, full fat coconut milk, the full can of pumpkin, and serrano instead of jalepeno. Thanks so much for sharing! Sooo creamy. Did I miss something? That might take more like 15 minutes? It was super delicious! Thank you for coming up with these amazing ideas! Mine came out a bit more like chili because I only had 5 oz. It’s super helpful for us and other readers. Cover and gently simmer for 15 minutes, stirring occasionally. Very excited to make this this week!! I have tried other similar versions of this recipe and this is by far the best. Garnished with cilantro, and avo slices. I made this yesterday and we all loved it! May need more salt. Thanks for sharing! Thanks so much for the lovely review! (FYI I used 4 cups broth and that barely fit in the 8qt!) I LOVE the sound of a Mexican/Thai flavor fusion. This was SO delicious, and like another commenter said, even better the next day for lunch! Have a question? Made this one tonight and it is SOOOO good. Love this recipe! Yay! Recently I started receiving recipes that include chicken. I like to serve this hearty soup in October and November, perfect for a fall meal. I’m looking forward to my lunch leftovers. Yay! xo. Absolutely delicious and a dream to make – quick and easy! It should be fine cooking on low for 4-6 hours. Thanks so much for sharing your experience! Daughter had it overtop a baked potato, husband ate it with quinoa, and I had it over your Mexican-Inspired Salad. Delicious! Thanks for sharing, Nancy. Just made this and added some smoked paprika as well and it was amazing. My gosh, what a success. We are so glad you enjoyed it! Thanks so much for sharing! While that was going, drained a can of corn and roasted. I put rice at the bottom of the bowl, chopped spinach on top, and soup over that. Let us know how it goes, Katie! They’re wimps. I made this for dinner last night, and I love it! Thanks for the delicious and nutritious recipe! But it had no flavour even with salt and extra cumin. Maybe I would try it again without lime juice or kale? Would be perfect for a Halloween party and could leave chicken out as a side to add in later for those who are vegetarian. Dee-lish!! It’s a good hearty soup. This is my second time making this…love it so much! This is my favorite chili recipe of all time. We’re so glad you enjoy it, Claire! We have been eating it with Greek yogurt and brown rice :) definitely would recommend and 10/10 will make this again! Kale is our go to green here. Hi Dana! I love all of your recipes, and this one looks fantastic too. This is so very good!! Just made this and thought it was very good! I love the description of what each ingredient adds in flavor to know how to adjust when tasting it. Speaking of spices, I added paprika once and it was a nice touch. Love your modifications, Laura! An easy way to use up pumpkin to make something savory and complement all the sweet fall pumpkin treats! Thanks. Did you make any other modifications? :) It was really yummy. Thanks so much for sharing! Will definitely make again!! Made vegan for us. This time I added poblano chiles that I charred in an iron skillet. Yay! Didn’t have fire roasted tomatoes, so I used passata and added a teaspoon of smoked paprika, worked like a charm :) Skipped the chicken, didn’t have it, and can’t say I missed it! I just made this, vegan-style, and added some smoked paprika for extra smokiness. Sorry for the inconvenience. I omitted a lot of spice for my personal preferences. Agreed! Made this recipe as is, but doubled it and it was fantastic!!! Your recipes are the best! Thanks for sharing, Sarah!! I like things a bit more spicy so I used the whole jalapeno and added a dash more chili powder. xo. My boyfriend and I tag teamed making this recipe last night. Thanks for sharing! Thank you for an easy weeknight meal! However, my sweet potatoes were HARD. Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. It’s been a Herculean task trying to find recipes I can make without those foods that don’t involve 47 weird ingredients, master chef level cooking skills, and 2 hours to spare for one meal. The whole family really liked it. I served it with some tortilla chips and avocado pieces on top. thanks! Added a big bunch of spinach, chopped cilantro and lime juice before serving. This blog has saved me from boxed mac n cheese or some other garbage thats convenient to eat sooooooo many times. I’m not sure, I felt it was just missing a little something after cooking the 1 pot chickpea tomato peanut stew which totally rocked my world, this one fell a bit short. Plain worked nicely but I think prepared or flavored would work as well. Love it and will make again. I didn’t know vegan/gf could taste so good. Swapped sweet pots w/ butternut squash and jalapeño with chipotle peppers. Thanks for sharing! xo. We’re so glad you enjoyed it, Diana! When you think of pumpkin, thoughts gravitate toward something sweet. It was one of those dishes that you wonder how it could be vegan. We really like this with a couple additions! Hi Julia! Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. We would suggest cutting them smaller next time. Thanks for a great recipe! I’m so happy I doubled the recipe. I’m sorry about that. I served it over over top brown jasmine rice very hearty very comforting and healthy at the same time..!. We’re totally in love, too! Your tastebuds and soul will thank you. Thanks so much for sharing! I subbed in some smoked paprika, & chipotle powder for a little heavier smoke & spice and then served it with tortilla chips and a little melted pepperjack cheese. Has anyone else ever had this problem?! As a family, we recently switched to a flexitarian diet. Sweet potato is added for texture and natural sweetness, which complements the heat of the pepper and spices beautifully. ? We’re so glad you enjoyed it! Yay! Next time I will be putting in just a little bit more ginger. Made this tonight with a few swaps because I was impatient and didn’t want to wait to go to the grocery store. Thank you for telling us what an ingredient does to the dish. Just made this and it was insanely satisfying, simple to make, quick, and joy-bringing (not a word but whatever). Thank you! Otherwise followed the recipe. Any ideas how to add that kind of flavour? Thanks for sharing this recipe. This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. I’m planning to make this without meat, and I was just wondering what kind of jackfruit did you use. So glad you enjoyed it, Blaine! For the coconut milk, light really is the best. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Thanks for yet another wonderful recipe! Making this soup I prepared the other ingredients in the meantime and will use the leftovers for risotto. I omitted the jalapeño and used regular fire roasted tomatoes instead of with chiles. Hi friends. BUT, squash lover that I am, I had a kabocha squash and it was great. I really can’t stress enough how great this soup is, especially on a cold fall night. Is it possible to do it with a slow cooker ? Whole can of pumpkin instead of just 1 cup I used full fat coconut milk and added a bunch of cilantro. I would add one more can of black beans next time. It will make you smile from the inside out. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as Instant Pot or slow cooker) in the post and comments. Thanks so much for the lovely review! Whoop! I made some estimations in the ingredients that were in common and added all the things your soup had that the other did not. Wonderful! Wonderful recipe! Added one Thai Dragon Pepper split without removing seeds. I dropped spoonfuls of pumpkin soup into the black bean soup … The perfect recipe for fall! Very high in fiber I felt satisfied… I served the soup alone with a wedge of avocado inside. Thank you so much! This is thick creamy delicious comfort food. I was out of coriander so I will definitely add next time. Family favorite. OMGOSH IT IS AWESOME! Thanks so much for the lovely review, Samantha. This is the best soup I’ve ever tasted. Thanks! This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. Bring to a boil. We’re so glad you enjoyed it, Marissa! Thanks so much for the lovely review and for sharing your ideas, Sarah. It’s super helpful to us and other readers! This would make the perfect soup to make on a chilly weeknight when you need dinner on the table fast. Great idea, Lisa! thank you dana!! It is oil-free and so is plant-based. Simmer for a bit longer, season to taste with salt and more spices, and dinner is on the table! I don’t eat meat but your chicken idea inspired me to throw in some jackfruit to bulk it out a little. The flavors were fantastic! This soup was a hit. Excited to try your other stuff. Highly recommend!! I think my family will love it. I made it vegan and there is so much flavor. Thanks for sharing! Third time making it and now I double it. No chicken. Elevated our leftovers, my kitchen confidence, and even more gratitude for your blog. Thanks for sharing, Sue! It’s super helpful for us and other readers. It does help, thanks! FIVE STARS! I added the juice of two limes which might have been a bit too much, but it’s still absolutely divine! Yes! Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a … It’s so filling, and made a lot of soup (great for meal prep). Next time, would you mind leaving a rating with your review? Let us know how it goes! This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot. Xo. It’s going in our “must make again” folder! I made this recipe and liked it a lot. I used one full fat and one light coconut milk, love the extra creaminess the full fat provides. Very filling and great for the fall and winter! Thanks for sharing! :), =) We’re so glad you enjoy it, Rachel! Sauté the onion and garlic in the olive oil for about 4-5 minutes. Made this soup on a cold winter day for dinner. My wife doesn’t like pumpkin OR sweet potato and she thought this was one of the best soups she has ever had. Easy enough to do during the work week with microwaved quinoa or to impress dinner guests! I quickly roasted some shrimp with the extra ginger and pumpkin and added it into the soup. Topped it with avocado and cilantro. I don’t know if I did something wrong but I didn’t like this at all. Thanks so much! Xo. Next time would you mind adding a rating to your review? They have their own dairy and so I love to buy milk and yogurts there, but sadly they make a lot of their own foods and … Once with chicken and doubling up on that or mine might have been eating it as written minus. My own pumpkin puree, salt and pepper and sugar with these amazing ideas in! Pasta dish it ’ s already a go-to dinner at our house otherwise. Ginger Beer Margaritas to go ahead and make it for a spicier i. 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