If you’ve never thought of using pumpkin in savory dishes today is the day to open your mind. This hearty Pumpkin Black Bean Soup is the perfect way to start using pumpkin in a new way and what makes this post even more special is it includes an amazing collection for Fall recipes plus an AWESOME giveaway.
One of my most FAVORITE foodie friends Colleen, from Souffle Bombay gathered a group of us together for a fun post about the flavors of Fall PLUS hold on to your hats!! We are giving away a GORGEOUS Kitchen Aid 5QT Professional Stand Mixer! Who’s feelin’ lucky?
My hearty Pumpkin and Black Bean Soup combines the basics of pumpkin and black bean with savory spices like onion, garlic, chili powder, paprika, curry, ground cloves, hot sauce, chicken stock and beer – yes, beer.
- 1 medium yellow onion, chopped
- 2 large cloves garlic, diced
- 2 tablespoons olive oil
- 2 teaspoons white vinegar
- 1 - 24oz can pure pumpkin (not pumpkin pie filling)
- 2 - 15 oz can black beans
- 3 cups chicken stock
- 1/2 cup beer, lager
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cloves
- 2 tablespoons hot sauce
- 1/2 teaspoon salt
- additional salt and pepper to taste
- chopped green onion and shredded cheese to garnish
- This dish will cook in two pots which merge into one.
- In a large sauté pan, add olive oil to pan and warm over medium-high heat. Add onion and garlic and cook until translucent. Add vinegar to pan and de-glave with onion and garlic still in the pan.
- Simultaneously, add 3 cups of chicken stock to a second large pot and bring to a boil. Add two cans of black beans and reduce heat to medium.
- Returning back to sauté pan, add pumpkin puree to cooked onion and garlic and stir. Add chili powder, paprika, curry powder and ground cloves to pumpkin-onion-garlic mixture. Once all ingredients are combined, add in small increments to the larger pot of boiled stock/beans. As you add the pumpkin mixture stir and lightly mash the black beans. Once all pumpkin has been added to the stock/bean pot, add salt, pepper, beer and hot sauce.
- Cover with a lid and cook over medium heat for 10 minutes.
- Serve hot in a bowl and garnish with chopped green onion and shredded cheese.
Get ready for some serious deliciousness coming your way! Things like DIY Maple & Apple Breakfast Sausage, a colorful Layered Potato Gratin, hearty Pumpkin Black Bean Soup, delicious Butternut Squash Mac & Cheese, super-fun & seasonal Apple Cider Jello Shots , Mini Cheesecakes with Mini Caramel Apple Pops (one of my personal faves) and so much more!
Maple & Apple Pork Breakfast Sausage Patties from Courtney’s Sweets
Roasted Pumpkin, Gruyère and Spinach Quiche from Afropolitan Mom
Black Bean & Pumpkin Soup from Giggles Gobbles & Gulps
Farm Fresh Broccoli & Cheese Soup from How Does Your Garden Grow
Roasted Carrot Ginger Soup from O’ Boy Organic
Squash Soup in Pumpkin Bowls from A Day In Our Shoes
Roasted Root Vegetable & Apple Soup from Momma Lew
Butternut Squash Mac & Cheese from The Good Mama
Vegan Portobello Pizzas from Busy Bee Kate
Layered Potato Gratin from Girl Gone Mom
Shredded Brussels Sprouts with Roasted Vegetables & Bacon from The Vintage Mom
Cinnamon Swirl Cake from A Grande Life
Mini Cheesecakes with Mini Caramel Apple Pops from Souffle Bombay
Gluten Free Sweet Potato Pie from Mom Blog
Caramel Haze Martini from The Fabulous Fairy
Apple Cider Gelatin Shots from Can’t Google Everything
Salted Caramel Appletini from How I Pinch A Penny
Join us for #Food4Fall and who knows YOU may be the proud new owner of an apple-red Kitchen Aid! Enter TODAY! Giveaway ends on October 27th at 12 am.
Good luck and enjoy this fantastic #Fall4Food recipe compilation.
This article was written by food blogger Linda Arceo for Giggles, Gobbles and Gulps