Black bean pumpkin soup from Smitten Kitchen by Deb Perelman

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

  • fbcd on April 24, 2022

    Although Deb introduces this as being a pumpkin soup the she likes, i would class it as a black bean soup. It is basically a slight variation on the Pumpkin Black Bean Soup in the New York Times Cookbook. It was okay, but I ended up adding a chilli because the black bean soup vibe just cries out for it.

  • MelMM on February 01, 2019

    11-4-2017 This recipe called for canned pumpkin, but I cut a big cooking pumpkin into wedges and roasted them off. I already had a batch of cooked black beans from an earlier meal. I added some extra seasoning to the soup - ground anchos and smoked paprika. To replace the ham, I roasted some diced mushrooms with smoked salt until chewy (hard not to eat them all right off the pan). I had arugula and pickled jalapeño pesto from a previous meal. Mixed that with some homemade non-dairy yogurt, and used that, plus some fresh cilantro, for the garnish. Really nice, but very far from the original recipe.

  • wittwoman on December 27, 2015

    Classy flavor. Good with kale pecorino walnut salad by Smitten Kitchen.

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