Comments on: black bean pumpkin soup

By: deb

deb — Wed, 17 Mar 2010 03:53:38 +0000

You could use wine and wine vinegar. If the issue is the trace alcohol in either, just skip it but you would miss some of the dynamic flavor.

By: eric

eric — Wed, 17 Mar 2010 00:34:01 +0000

is there anything to substitute for the sherry or the sherry vinegar? this looks soooo good!

By: Hanna

Hanna — Tue, 02 Mar 2010 07:34:43 +0000

I swoon over your pictures and story telling and have made so many of your recipes. I hear this soup cooking as i type this. I swapped the sherry with mirin – hope i haven’t put too much in. And i swapped the cans of black beans with a tablespoon of rinsed fermented black beans for taste. I think its a winner…i just need to thicken it now.

Cheers
Hanna

By: Lena

Lena — Sat, 13 Feb 2010 22:05:24 +0000

I made this several nights ago, and must say I was pretty much in love with it! The flavors, as you said were robust, meaty, smokey… some of the things that a soup should be! When I told my boyfriend I was making this for dinner, he replied: “That sounds interesting…” But once he tasted it, he could not deny how good it was. For accompaniment, I did add the brined pumpkin seeds, as well chopped cilantro,and crumbled queso fresco (fresh cheese). DIVINE!

By: Lauren

Lauren — Tue, 26 Jan 2010 15:00:53 +0000

Deb! You amaze me again. I made this last night and it was fantastic. And it’s a good thing it was – it made a ton! Thank you!

By: suzan

suzan — Mon, 11 Jan 2010 21:06:03 +0000

This soup was ridiculously good and simple to make. My family loved it, and I am glad to finally have a way to get them to eat squash in some form.

By: Jeannine

Jeannine — Sat, 09 Jan 2010 15:38:33 +0000

Ok, I’m definitely a fan. Saw this recipe last October and it’s been on my make list since then but I just FINALLY got around to making it IN JANUARY so I had to use canned pumpkin since there aren’t many pumpkins at the farmers markets this time of the year ;) It was so yummy. I would compare it to a more liquidy (is that a word?) chili when it comes to consistency and flavor. I agree with the above post that the pumpkin does kind of get lost in there. However, it did have a complex sweetness with the sherry and hidden pumpkin which made it just delectable. I did go out and buy the sherry vinegar which I’m happy I did. It added a bit of acidity which I think it needed. I imagine I’ll be making this again & again so that justifies buying it in my mind.

By: Renate

Renate — Sat, 28 Nov 2009 06:09:16 +0000

I have been making this exact recipe for years but didn’t know it’s source as my recipe is hand scribbled on notebook paper. ( There were probably too many witnesses in the dentist’s office waiting room for me to tear out the magazine page!) I’m like you in that I don’t like wimpy runny pumpkin soups. My food processor seems to over-puree the beans and tomatoes so I started mashing and/or chopping them instead to keep the soup more chunky. The last time I made it, I ‘borracho-ized’ it with some dark beer! MMMM, I’m sold.

By: Virginia

Virginia — Sun, 22 Nov 2009 20:44:41 +0000

I can also vouch for this recipe’s deliciousness! I’ve made it a few times. Once I put in a bunch of cayenne pepper, mistaking it for paprika, and it was superspicy and great. It’s a nice alternative to chili I think, with the same heartiness.

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!