Take Five Pumpkin and Black Bean Soup - 9/10/2013

10:59 AM, Sep 10, 2013   |    comments
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2 tbsp olive oil
¼ cup sweet onion, diced
1 tsp pumpkin pie spice (or a pinch of cinnamon, nutmeg, cloves and ground ginger)
½ tsp kosher salt
½ tsp pepper
One 15 ounce can pumpkin puree (not pumpkin pie mix)
One 15 ounce can black beans, rinsed
One 14.5 ounce can diced tomatoes
1 cup heavy whipping cream (or milk)
Additional salt and pepper to taste
Croutons for garnish (optional)

Heat olive oil on medium heat in a large sauce pan or stock pot
Add onion and garlic and cook, stirring constantly, about 2-3 minutes, until onions sweat
Add pumpkin pie spice, salt and pepper stir and cook for about a minute, until spices are fragrant
Add pumpkin, black beans and tomatoes, stir to combine
Simmer on stove over low heat for 10 minutes, stirring occasionally
Turn off heat
Add heavy whipping cream in a slow drizzle, stirring constantly
Top with croutons
Soup keeps up to 4 days refrigerated

Open House- Meet Chef Cindy Krzykwa

Glendevon Banquet and Meeting Center and Live to Eat

2715 Leonard NW, Grand Rapids

Friday, September 20, 5pm - 8pm


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