Comments on: black bean pumpkin soup

By: Dorinda

Dorinda — Sun, 29 Jan 2012 19:43:41 +0000

I have to say that this is one of my favorite soups on your site – my other favorites are all yours, too. But the flavors truly are beefy, loud, cumin-y, and richly satisfying, with no cream! I added chunks of sausage instead of ham. I made a pot of this several weeks ago – and froze several containers then forget they were there. I do that with all your soups (the beef barley is also fantastic) – not even bothering to label them, then I take them to work and am surprised. Great job!

By: jennifer

jennifer — Thu, 26 Jan 2012 06:35:25 +0000

Thanks so much for this recipe; this was delicious. I made it with red wine instead of sherry, and no vinegar or ham. I can only imagine how much more delicious it would be with bits of ham in it!

By: Peter

Peter — Tue, 24 Jan 2012 07:54:30 +0000

I love Black Beans and this Black bean pumpkin soup is looking great. This recipe is really nice. Thanks for Sharing with us.

By: Judith

Judith — Sat, 21 Jan 2012 00:45:54 +0000

I volunteer on a farm and recently got some veal-ish bones from our grass-fed cows. This soup made good use of the resulting stock. I’ve just tasted it from the pot and not sure it even needs the vinegar! Thank you!!

By: Patty P.

Patty P. — Tue, 27 Dec 2011 17:25:27 +0000

Hi,

I’ve been noodling on your site for about a year now, after you saved me from a period of pastry dough disasters. This year, my garden yielded a lot of winter squash, so I’ve been trying all sorts of squash/pumpkin/sweet potato recipes where I just substitute my squash for the pumpkin or sweet potato. Luckily, my Sunshine squash are very dense and flavorful, so I don’t have to worry about the wateriness factor. The “Squash and Chickpea Moroccan Stew” recipe reminded me of the “Gypsy Soup” recipe in “The Moosewood Cook Book,” so I mixed and matched the two, using the ingredients I have, as in roasted squash. It was yummy. I’ll be trying a version this one next (lots of roasted squash to cook with…)

Thanks for your site.

By: Mammal

Mammal — Thu, 22 Dec 2011 17:17:34 +0000

Typically, all of your recipes wow me, but I made this when you posted the recipe and I wasn’t thrilled. Of course, I modified this to make it vegetarian, which may have played a part. But I’m happy to report that after freezing for a month, it is fantastic! Why does that happen with soups?

By: Aimee

Aimee — Wed, 30 Nov 2011 18:45:39 +0000

If I could eat soup every day, all winter, I would be a happy gal. This has been one of my favorites this season. I added some fresh and dried chiles to pack a spicier punch, and added bacon instead of ham for a little southwest flavor. Thanks for the inspiration!

By: mgioc

mgioc — Mon, 28 Nov 2011 00:57:22 +0000

This soup was amazing. We had it a few weeks ago and loved it, froze the leftovers and I have to say it was even better the 2nd time around!! If you plan on freezing, I would cut the ham into really small pieces as the ham was a little chewy. Thanks for a great recipe – my husband licked the bowl!

By: Laura

Laura — Thu, 24 Nov 2011 19:16:29 +0000

Making this as we speak…smells delicious. I too get very annoyed by the way we take a completely gorgeous, healthy and delicious vegetable like squash and monotonously saturate it with sugar and cream. I find Caribbean and South American cooks give the magnificent pumpkin a lot more dignity. This is more along those lines, and can’t wait to try. Thanks so much for all your recipes…You are my first and usually only stop when I need inspiration!

By: Deborah

Deborah — Fri, 18 Nov 2011 21:41:37 +0000

This looks scrumptious – can’t wait to try it. I completely agree with your feeling about making pumpkin puree from fresh pumpkins. I, too, did this EXACTLY ONCE, about 25 years ago – and came to exactly the same conclusion. Canned puree is actually better than fresh – less watery and a better texture – and who needs the pumpkin slime all over the kitchen. I have never been tempted to go there again.