Sunday, November 17, 2013

Black Bean Pumpkin Soup - Squashin' Winter #SundaySupper

Now that Hallowe'en is over (and Thanksgiving too for us Canucks), it seems like the Winter squash is out at full force in the stores. There's a plethora of them to look through - kabocha, turban, delicata... and my favourite Cinderella pumpkins (AKA Rouge Vif d'Etampes). Last year, I even found a new variety called White Swan which I cooked into soup.

While I do like roasted butternut and delicata "fries" (especially dusted with Cajun seasoning!), pumpkin (especially Cinderella pumpkin) is still tops in my book for their versatility. It's hard to think of something you can't use it in... from sweets like pie, pancakes and bars to savoury roast medleys and soups. I've even used the pureed squash as a base for latkes, and for thickening chili and spaghetti sauces! My family, however, are huge fans of the adorable little Acorn squash, thanks to the fact that it forms it's own dish! Either way, cutting into one of the dense fruit-vegetables is a great way to get extra vitamin A, C and complex carbs this Winter.

This week's #SundaySupper is all about using these hardy, hearty vegetables to squash out the chill in the air, and I couldn't think of a better way than cooking up a pot of thick, luxurious soup. I combined home roasted pumpkin puree and tomatoes with a can of salt-free black beans, onion, garlic and a few warming spices, pureeing it (mostly) smooth after the flavours had a chance to marry over the heat. A dash of cocoa tempered the sweet roasted flavour just a little, and added a rich colour too! The batch doesn't make a ton, but even if you're cooking for one it freezes well too. You can portion it out, freeze it and just pop a container in the microwave whenever you have a yearning for a bowl of comfort!

Heather from Girlichef is hosting this week's #SundaySupper event. Thanks Heather! Check out all our hearty offerings below:

Breakfasts and Breads
Maple Butternut Squash Donuts from Mess Makes Food
Pumpkin Sweet Rolls from Basic N Delicious
Vegan Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
Winter Squash Rolls from Hot Momma's Kitchen Chaos

Appetizers, Starters, and Condiments
Butternut Squash and Couscous Patties-Indian Inspired from Soni's Food
Pumpkin Hummus with Spiced Lamb from girlichef
Quick Pumpkin Butter from Shockingly Delicious

Soups, Sandwiches, and Salads
Black Bean and Butternut Squash Chili from Supper for a Steal
Black Bean Pumpkin Soup from What Smells So Good?
Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
Butternut Squash and Chunky Chicken Soup from
Butternut Squash Soup from That Skinny Chick Can Bake
Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
Roasted Buttercup Squash and Black Bean Soup (Dairy free) from The Not So Cheesy Kitchen
Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
Roasted Squash and Sesame Noodle Salad from Jane's Adventures in Dinner

Main Dishes
Butternut Squash and Spinach Quesadillas from The Dinner-Mom
Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
Butternut Squash Lasagna from Hip Foodie Mom
Butternut Squash Mac and Cheese from A distinguished palate
Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
Carnival Squash with Maple Sausage Stuffing from Cindy's Recipes and Writings
Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
Pumpkin Alfredo from Hezzi-D's Books and Cooks
Pumpkin Enchiladas from La Cocina de Leslie
Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
Sausage and Apple Stuffed Acorn Squash from The Messy Baker
Spaghetti Squash in a Creamy Sausage Sauce from Cookin' Mimi
Spaghetti Squash Shrimp Scampi from Pescetarian Journal

Side Dishes
Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
Butternut Squash and Apple Crumble from The Wimpy Vegetarian
Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
Butternut Squash Risotto from La Bella Vita Cucina
Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
Parmesan-Roasted Acorn Squash from The Urban Mrs
Pumpkin Macaroni and Cheese from Big Bear's Wife
Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
Roasted Kuri and Buttercup Squash with Rosemary from Delaware Girl Eats
Skillet Buttercup Squash with Bacon from Magnolia Days
Slow Cooker Squash and Apples from Mama's Blissful Bites
Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue's Nutrition Buzz
Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi's Kozy Kitchen

Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
Butternut Squash Pie with Cinnamon-Brandy Whipped Cream from The Texan New Yorker
Pumpkin Pie Crumb Bars from Pies and Plots Wine Pairing Recommendations for Squashin' Winter #SundaySupper from Enofylz Wine Blog

Join the #SundaySupper conversation on Twitter! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Black Bean Pumpkin Soup
Adapted from Keeping It Real Food
Serves 6
1 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 cups (1 19-oz can) no-salt-added black beans, drained and rinsed
3 cups canned or cooked, mashed pumpkin
2 cups chopped tomatoes (either fresh or canned - I used home roasted)
3 cups gluten free low-sodium vegetable broth
2 cups water
¼ tsp cumin
¼ tsp coriander
½ tsp chili powder
½ tsp ancho chili powder
½ tsp cinnamon
½ tbsp cocoa powder
  1. Add oil to a large pot over medium heat.
  2. Add the onion and garlic and cook, stirring often, for 2-3 minutes until the onion begins to turn translucent.
  3. Add the beans, pumpkin, tomatoes, broth, spices and cocoa, stirring well.
  4. Bring to a simmer, cover and cook for 45 minutes, stirring occasionally.
  5. With an immersion blender (or working in batches in a food processor or standard blender), puree until smooth.
Amount Per Serving
Calories: 175.1
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 97.3 mg
Total Carbs: 30.5 g
Dietary Fiber: 9.5 g
Protein: 7.2 g

1 comment :

  1. Thanks for sharing this Black Bean Pumpkin Soup, this one seems so delicious. Never tried pumpkin soup before. Will love to try this one .


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