Pumpkin Black Bean Chowder

Ready in 1 hour

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

Top-ranked recipe named "Pumpkin Black Bean Chowder"

5 avg, 1 review(s) 100% would make again


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2 medium Yellow onions
3 cups chicken broth
1 can diced tomatoes in juice
2 cans black beans; (15 oz)
2 cans pumpkin puree; (15 oz)
1 cup Half-and-half cream
1 1/2 tablespoons Curry powder
1 1/2 teaspoons Ground cumin
1/2 teaspoon Ground cayenne pepper
1 1/2 cups corn; (Frozen or canned is fine)
2 tablespoons Olive oil
sea salt to taste
cilantro for garnish

Original recipe makes 1 Servings



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.


Added on Award Medal
Calories Per Serving: 1820 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I added this after dinner tonight...wife is trying to take over my 'chief cook' status!
AKFatBoy 2 years ago
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