Comments on: black bean pumpkin soup

By: Duane

Duane — Thu, 12 Nov 2009 00:07:13 +0000

I just made this soup, with vegetarian substitutions. Left out the Ham and used Mushroom broth instead of beef broth. Turned out fantastic. Thanks!

By: Travis

Travis — Tue, 10 Nov 2009 00:32:47 +0000

Made this tonight, very quick easy after work dinner. Really enjoyed it. Didn’t have sherry vinegar (and it was $11.99 at the grocery store) so I used red wine vinegar instead.

By: Kate

Kate — Sat, 07 Nov 2009 20:39:57 +0000

Made this this afternoon – SO GOOD. I boosted it with a healthy dose of cayenne & red pepper flakes. I also added a bit more than the 1.5cup squash (I used butternut squash intead of pumpkin) and it is just this underlying sweetness that counters the beans, cumin & pepper wonderfully. Perfect late fall soup!

By: Patti

Patti — Sun, 01 Nov 2009 16:34:17 +0000

About the KitchenAid. I have a classic one which I think is what they are calling “Artisan” now. I wish I had ponied up the money for the Professional model. You see, I thought I was making an “entry-level” purchase but now I’ve had mine for over 20 years, use it quite a bit and I love, love, love it. The only problem I’ve ever had is that I bought the dark green one–not understanding that I was making a commitment that lasts longer than most marriages. Wish I had least opted for black.

By: Jennifer Geisinger

Jennifer Geisinger — Sun, 25 Oct 2009 12:52:35 +0000

I just found this site yesterday and love it:) I was looking for something to make dinner on a dreary October-that’s-feeling like December day in Minnesota. I left the beans and tomatoes whole and called it pumpkin chili-and put in some leftover bratwurst from Oktoberfest. Thank you!

By: Deb

Deb — Fri, 16 Oct 2009 12:44:02 +0000

This is seriously good soup. I just enjoyed a bowl of it while watching the first snowflakes of the season drift past my window. Thank you for the recipe!

By: Tracy

Tracy — Thu, 15 Oct 2009 01:07:25 +0000

Terrific soup, we will definitely be making it again!

By: Sarah

Sarah — Wed, 07 Oct 2009 23:42:47 +0000

Crisped Prosciutto Follow-up…

Wow. Reheated the soup tonight (it reheats very well), and served it with a warm French baguette, the brined pumpkin seeds, and crumbled crisped prosciutto. It was over-the-top good. Boyfriend heartily approved.

By: Sarah

Sarah — Wed, 07 Oct 2009 20:41:48 +0000

Just finished this up this afternoon. It’s fantastic. I followed the recipe to a “T”, but skimped on the onion by about a 1/4 cup (the remnant hunk I had in the fridge only went so far), and omitted the ham (didn’t miss it all, though I might experiment with some crisped and crumbled prosciutto when I reheat for dinner). Like others, I didn’t get a strong pumpkin flavor (used 1.5 cups of fresh puree), but also like others, I didn’t care one bit.

Don’t be tempted to skimp on the cumin either…I might have freaked out a little bit when I added it to the onion/shallot/garlic sautee…it’s a very present flavor, but the dish needs that smoky element.

One final note: I did go out and buy a bottle of Sherry just for the recipe. I don’t think it would be a failure to, um, not do that.

By: Ann

Ann — Sun, 04 Oct 2009 22:55:48 +0000

Oh my goodness, this was good. I modified it just slightly to fit what we had on hand, and it is oh-so-tasty. The pumpkin kind of disappears in it (though to be fair, my pumpkin did not yield 1.5 cups of puree) – it just tastes unbelievably rich and complex. We will have great lunches this week!