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Pumpkin Black Bean Chowder

Recipes »  Soups, Stews and Chili  »  Chowders

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

(5, 1) 100% would make again (reviews)

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Servings          
Original recipe makes 1 Servings
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.

Notes

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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Calories Per Serving: 1820
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Pumpkin Black Bean Chowder Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
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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