Pumpkin-black bean soup from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 127) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krobbins426 on February 16, 2012

    Came out great. Nice texture - it was almost creamy.

  • Laura on February 19, 2011

    This recipe is nearly identical to one that was published in Gourmet in 1996 and which I've made numerous times since then. If this is anywhere near as good, it's a winner!

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