The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 20, 2009
In my first try with this I used both sherry and cider vinegar. Still not enough flavor. The original got 4 stars for good body and texture but too bland on the flavor.I had a lot of leftovers so I took the advice of previous posters and added more spices to my leftovers. MUCH better! I added 1/4 tsp each cumin, coriander, chili powder, red pepper flakes and paprika.It's not a lot of spices at 1/4 tsp.....just enough to make a *big* difference.
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Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 15, 2009
This is a fantastic fall recipe - healthy and hearty! I added an extra can of black beans to make it chunkier (still pureed 2 for the broth), and replaced the sherry vinegar with apple cider vinegar. I added both cumin and coriander, as previous reviewers suggested. Lots of rave reviews in our house!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 13, 2009
so good! you really do not notice the pumpkin, except that something is a bit different than the black bean soup you are used to eating. we made the changes that a lot of reviews suggested: only pureed 1 can of beans to leave it a little chunkier, used diced tomatoes with chiles to spicy it up, no ham & veggie broth, used apple cidar vinegar, added cumin, a bay leaf, and red pepper flakes, and served with lite sour cream and green onions. great recipe that even the boys can love!
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Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 12, 2009
used diced tomatoes with green chilies
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Really one of the best 5 star recipes I've made in awhile. I loved it. I only pureed 1 can of beans with 1 can of tomatoes. I then added ANOTHER can of tomatoes to the soup with the 2 leftover cans of black beans. The extra texture of beans and tomatoes was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
YUM!We did make adjustments based on all the reviews read. I did saute paprika, cumin and cayenne with onion and garlic. I only used about 2 Tbls of butter.I used 1 Tbls sherry and 1 Tbls apple cider vinegar. I used a can of butternut squash instead of pumpkin. I used homemade chicken stock (only 3 Cups). I only pureed the tomatoes and some of the beans. I can't imagine it being any better. The butternut squash was great. I will also try pumpkin sometime. Oh,yea, I did add a pinch of sugar at the beginning. My picky hubby and very picky father-in-law loved it.We put a dollop of sour cream on top in our bowls. Thanks..will be making a lot and will be sharing this with my girlfriends!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
I left out the Pumpkin, put in the sour cream and mint and Basil on top after it was made and it was a huge hit. everyone loved it.
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Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 10, 2009
I really liked the soup. It’s a very simple and easy soup. Nothing gourmet about it, but it is very comforting on a fall night. I made a few minor modifications based of other reviews. I added some smoked paprika, cumin and cayenne pepper with the onion and butter to sauté. I also used a 29 oz can of pumpkin since I really wanted that to come through more and I used a can of diced tomatoes with chilies. All in all it’s a great recipe on the budget while satisfying.
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Cooking Level: Intermediate

Living In: Costa Mesa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 9, 2009
As a vegetarian I am always on the look out for new recipes with beans, this one is fabulous and so cheap. I use dried beans, and if anyone is interested - a 1 pound bag of dry black beans yields 6 cups of cooked beans. A can of beans is roughly 2 cups, so a 1 pound bag is exactly what you need for this recipe. I cook the beans using the gas free method (http://www.recipezaar.com/Basic-Dried-Beans-49960) then use a little water when pureeing as they tend to be a little drier than the canned version. I also use vegetable broth and add 1/4 tsp cayenne and 1 tsp cumin. Delicious, thanks!
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 9, 2009
An excellent way to use up the end of a can of pumpkin! I added some dried ground chipotle pepper towards the end, and subbed green onion because that's what I had. The pumpkin rounds it out nicely without being overpowering.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 9, 2009
As suggested, I made this soup the night before it was served. It was very easy to assemble and very aromatic. I used rice vinegar (simply because I had no sherry vinegar and) and I believe THAT and the pumpkin were what made this soup so different and wonderful. Left out the ham, personal choice, but tore up some fresh semolina bread for "dunking". It was a big hit in my family and we'll be making this again soon.
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 8, 2009
My whole family loved this soup, even my picky little brother. I decided to go with the vegetarian version of this soup to keep costs down and used apple cider vinegar and tomatoes with diced jalapenos. It tasted great and I'll make it the same way next time. Awesome recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 8, 2009
perfect what flavour, everyone who had it has asked for receipe!
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Jan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 8, 2009
this was deeeeelicious on a chilly fall night when the phillies should have beat the yanks. added one more can of pumpkin puree and only pureed one can of the black beans. added some cumin and some parsley and only used one T. of apple vinegar and 2 T. of sherry. i let it simmer about 2 hrs. i served it w/the allrecipes basic corn muffins and a light salad. the lady to whom i served it is known for her cooking. the next day she called me for both recipes!!!! her husband and my husband both raved about the meal. i meant for the starts above to be 4 and 1/2.
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Cooking Level: Intermediate

Home Town: Martinsville, Virginia, USA
Living In: Richmond, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 7, 2009
This is a savory, filling, and yummeriffic soup. I personally detest ham and replaced it with bacon for my carnivorous boys (next time I'll try veggie bacon :-) and I was out of sherry vinegar (oh wait, i never had any). soooo good. I served it with whole wheat beer bread (if you haven't tried this it is a must) and my gal pal brought a salad (although by the time it got to be salad-time I was stuffed). Oh, there was copious amounts of wine too :-)
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Em
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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 6, 2009
4 stars as written. Boost it up a bit by adding 1/4tsp cumin, 1/4 tsp cayenne, 1 bay leaf and double the pumpkin. Thanks for the great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 6, 2009
My hubby and I just LOVE IT! Thank you so much
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Jen
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 6, 2009
Surprisingly good! I did add cumin and cayenne pepper. Very tasty.
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Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2009
This is a great base recipe, but as written, I probably would have given the recipe 3 stars. I made the soup and there was just something . . . . missing. Although other reviewers mentioned adding cumin and cayenne, I wanted to emphasize the pumpkin (which is VERY subtle) instead of the black beans. I borrowed from a Bon Appetite pumpkin soup recipe and added: 2 Tbsp sugar, 1/2 tsp each of nutmeg, cinnamon, corriander and sage, and 1/4 tsp. of allspice and curry. I then brought it to a boil and turned it low, low (below simmering) for about an hour to let the flavors meld. Wow. Complex, interesting soup. Loved it. Wouldn't recommend adding all the spices if you have little ones, but for a more adventuresome palate the modifications are tasty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 5, 2009
This soup was a very good, tasty comfort food for a chilly day. Even my 6-year-old brother loved it! I used apple cider vinegar, bacon instead of ham, and doubled the amount of bacon. I used crushed tomatoes intead of pureeing them, and I added extra onion and garlic. All in all, a very tasty, easy-to-make soup.
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