Wednesday, October 18, 2006

Curried Pumpkin and Black Bean Soup

Although I'm not a winter person at all, I must admit I do enjoy a month or two of colder weather. I love rushing home in the cold with the thoughts of a warm blanket and a bowl of comforting soup waiting for me.

Typically, I am not a huge fan of cream-based soups, and much prefer broth-based. However, I do love a pureed soup, and this is such a wonderful combination of flavors. Amazingly enough, the pumpkin and the black beans are wonderful together, and the curry and cumin give it even more of a unique flair.

My roommate's mother, Jan, who is an amazing cook, graciously offered up this recipe. Although I've added the black beans, changed the spices a bit, and made it vegetarian, it pretty much remains true to her recipe.

Curried Pumpkin & Black Bean Soup

Curried Pumpkin and Black Bean Soup
2 tbsp butter
1 c onion, diced
2 cloves garlic, minced
1 1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp salt
2 tbsp flour
3 c soymilk
2 c vegetable broth
2 c canned pumpkin puree
1 (15 oz) can black beans, drained and rinsed
1/2 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp nutmeg

Melt butter in large saucepan. Add onion and garlic, and saute over medium high heat until tender. Add curry powder, cumin, and salt. Saute for an additional minute or so. Whisk in flour, and whisking constantly, cook for an additional minute. Slowly whisk in soymilk. Allow to simmer for a minute before adding remaining ingredients. Bring to a boil, lower heat, and simmer 5 minutes. Blend until smooth, either using a stick blender, or pouring into a blender in batches. Return to pan and simmer an additional 5 minutes. Serve with toasted pumpkin seeds as garnish.

10 comments:

Special Sauce said...

Hooray for your fabulous roommate, the disembodied hands, and this incredible soup, which I cannot wait to make!

Judy said...

This soup sounds great!
That picture kind of freaks me out...but the soup looks nice!

Harmonia said...

oh how marvelous! Yum! ;)

I love black beans and what a way to incorporate pumpkin!

Alanna said...

You've got to send the photo to DMBLGIT for October ...

Abby said...

how much flour do you add?

zenpawn said...

Ah, nothing "amazingly enough" about the combination of black beans and pumpkin being "wonderful together." :) A classic pairing to my mind, as are curry and cumin. Good stuff!

eviedee said...

I am in awe of your recipe collection. I skimmed through a few pages and now I have 1,568 things that I need to make TODAY! Great blog!

Kate said...

I like the photo! The hand does look like it's been dismembered, but the colors are great. I love the pumpkin seeds on top. Your soup recipes are awesome...

tiger said...

I loved this! Made it a few days ago. Definitely one to let sit a few minutes, the flavours got better as it cooled. Even though I'm not normally one to add much salt to the food I eat, I added a lot more salt (maybe double?) than you said, but probably because there was no salt in the stock that I used.

Danie said...

Hi! New to your blog, but SUPER excited to try some of your recipes!! I was curious...as is, how much soup did this recipe make? I was going to make it to take to dinner at a friend's tomorrow night, but there are six people going, so I wanted to be sure there was enough. Thanks for the help :)