Spicy Pumpkin Black Bean Soup takes a seasonal soup over the top. Lots of texture and taste with ingredients layered one after the other for a flavor complexity that you’ll want year after year.
When it comes to things that are scary I think spiders and their webs are up there on everyone’s list. When it comes to hearty soups that go along with fall then it’s pumpkin soup. Add a few special ingredients including black beans and you have a meal. Now, combine spider webs and this Spicy Pumpkin Black Bean Soup and you have the ultimate winner.
Isn’t Halloween the best! You have a chance to put your thinking cap on and go crazy creative. Whether you have kids or not it is such a fun time. The parties and costumes can be from sweet to scary to downright ghoulish. I am a scaredy cat so ghoulish has to stay on the television. You’d never catch me at one of those Halloween nights over at Knott’s Berry Farm. I mean … SCREAM!
It is going to be a little nerve wracking this year because we are camping in the woods in the beautiful Berkshires of Massachusetts. The trees are turning and leaves are falling. A perfect autumn but … tomorrow night Halloween is being celebrated in these woods. There are tons of campers spread out and around and the trick or treaters are going to go from camp to camp looking for goodies. We watch ‘The Walking Dead’ and I am just wondering how scary it is going to get around here. I made some fun Halloween Bark for all of the kids and I sure hope there are just kids and no scary adults.
There are so many plant based treats that you can make for the masses to help celebrate Halloween and the meals are endless to carry on through the fall. Spicy Pumpkin Black Bean Soup is a great one to make as a yearly tradition. It’s not the same old same old but a spiced up mixture that will have you coming back for more. Just imagine dipping your spoon into a spicy combo of creamy pumpkin and black bean soup. It’s so good!
Spicy Black Bean Pumpkin Soup
- 2 tablespoon extra-virgin olive oil
- 1 small white onion, finely chopped
- 1/4 cup shallot, minced
- 3 cups vegetable broth, 24 ounces
- 1 can 14 1/2 ounces diced tomatoes
- 1 can 15 ounces black beans, drained
- 2 cans 15 ounces each pumpkin puree
- 1 cup dairy free milk, I used Silk's Soymilk
- 1/4 cup dry white wine such as Chardonnay
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sea salt
- 1/2 tsp ground black pepper
- Heat oil in a large skillet to medium high heat.
- Add the onion and sauté for 5 minutes.
- Add the shallot and sauté 5 more minutes.
- Add broth, tomatoes, beans and pumpkin puree.
- Bring to a boil.
- Reduce heat to medium low and add the remaining ingredients.
- Cook for 20 minutes or until the thickness you desire.
Let cool to room temperature. Package in rigid sided containers as defined in my article Preparing Food for the Freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. The night of serving - Put all in a large saucepan and heat through. Ready to serve.
Another soup I made using Silk milk is a recipe that would be great any time of the year. It is Broccoli Potato Soup and fills you up as much as it warms you up.
Soymilk is creamy and smooth, even after freezing. #DoPlants because it is such a smart way to live. Easy too! Plant-based diets are so much healthier for you and you will lack in nothing. Not in flavor, fiber, vitamins or nutrients.
Silk continues to climb in popularity because of it’s great taste in choices for their brand and products. Check out their website for wonderful recipes (my fave) and information. Sign-up for their newsletter while you’re at it and you’ll get their bright and colorful newsletter in your inbox. There’s a coupon too and don’t forget – #DoPlants.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.