Pumpkin Black Bean Chowder
This delicious soup is a great warm-up on those snowy evenings. Hints of curry and cayenne brings the pumpkin notes to life."I added this after dinner tonight...wife is trying to take over my "chief cook" status!" - AKFatBoy
Yield: 1 Servings Ready in 30 minutes
Cuisine: Main Ingredient: Pumpkin Puree
8 people trying soon
|2 mediumYellow onions|
|3 cupschicken broth|
|1 candiced tomatoes in juice|
|2 cansblack beans; (15 oz)|
|2 canspumpkin puree; (15 oz)|
|1 cupHalf-and-half cream|
|1 1/2 tablespoonsCurry powder|
|1 1/2 teaspoonsGround cumin|
|1/2 teaspoonGround cayenne pepper|
|1 1/2 cupscorn; (Frozen or canned is fine)|
|2 tablespoonsOlive oil|
|sea salt to taste|
|cilantro for garnish|
Pumpkin Black Bean Chowder Preparation
Heat olive oil in soup pot over medium heat, add onions and saute for 5 minutes. Add broth, tomatoes, beans, corn and pumpkin; bring mixture to a boil. Reduce heat to low, stir in half and half, curry, cumin, cayenne and salt. Simmer 5 minutes and adjust spices to your taste. Serve with cilantro as garnish.
My son likes to crush a handful of corn tortilla chips into the chowder right before chow-time; not a bad addition.
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Pumpkin Black Bean Chowder Reviews
I added this after dinner tonight...wife is trying to take over my 'chief cook' status!
1 years, 2 months, 3 weeks, 4 hours, 3 minutes ago
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