The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 2, 2009
Loved this soup! I was a bit skeptical, but it came out great, and my husband said it his new favorite. Asked me to make it again! A few tips. I used a hand immersion blender to puree the beans and tomatoes. I like to avoid the extra appliance if I can and this worked out fine. I didn't have 3 cans of black beans so I used a can of pinto beans to replace one can of black beans and it came out great. I also took the recommendation of other reviewers and added a touch of cumin and used canned tomatoes with chiles (because I had it on hand). Served with sour cream and this was excellent. Thank you for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
Yummy! We used one less can of black beans in order to get a stronger pumpkin flavor. And maybe more pumpkin? Filling and good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
I used 2 cups butternut squash instead of pumpkin and it turned out great. I also added some ground red pepper and cumin. Instead of beef broth I used 2 cubes of beef boullion and added it to four cups water. My boyfriend and I loved this soup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
This is a great recipe. I used red wine vinegar and added cayenne pepper (1/4 teaspoon). I also garnished with cheddar cheese. Great on a November night! Never tasted the pumpkin (and at least doubled it!). Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
This gets 4 stars as in and 5 with my minor adjustments. Instead of using butter and ham, do the following: start by cooking up a 1/2 lb of bacon in the soup pan. Remove bacon when done and proceed with the original recipe, cooking the onion/garlic in the bacon grease instead of butter. Crumble up the bacon and when the soup is done, add it back in. It makes an exceptional, restaurant quality soup. I also added a tsp of coriander, a tsp of cumin and a tsp of cayenne as others suggested.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
Fantastic! Followed the recipe and added some suggestions: bay leaves, ground coriander seed and cayenne pepper. I doubled the recipe for a larger crowd and added 1 teaspoon of coriander, 1/2 teaspoon of cayenne, and 3 bay leaves. Probably won't added the cayenne next time. This soup makes a great alternative to chili and is filling.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
Awesome! I did change it up a bit...pureed 1 50oz can of beans with can of tomato, 1 cup beef broth and the precooked garlic and onion. Then mixed with 3 cups beef broth and remaining ingredients. No ham. Served and added thin slices of avocado, drizzle of good olive oil
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
I served this as a first course for a Halloween dinner party. The only changes I made were to use cider vinegar and chicken broth because that's what I had on hand. I added a couple of teaspoons of Minor's chicken stock concentrate at the end to up the flavor a bit without adding more liquid. Sprinkled with roasted pepitas and sour cream. Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
I love this soup! The only things I did different were substituting cider vinegar and leaving out the ham. As the picture shows, I did add some sour cream to serve. Thank you for this recipe!
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Photo by Valerie

Cooking Level: Intermediate

Home Town: New Washington, Indiana, USA
Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
I loved this recipe! I put all the ingredients in a slow cooker instead of a stockpot to blend the flavors better. Plus I added an extra can of beans and cummin.
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Cooking Level: Intermediate

Home Town: Willoughby, Ohio, USA
Living In: Gloucester, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
Flavor and then some. Adding pumpkin is just the right touch. Perfect as is!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2009
After reading most reviews, I decided to make this soup with a few variations. I used tomatoes with chilies as recommended and added cumin. I also left the onion out because of my husband's allergy. We like the soup a lot, however when I make it again I will eliminate the ham.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 31, 2009
Great, unusual recipe. Get down to basics with pure pumpkin, black beans and such. Most definately needs the cumin, cayenne, and bay leaf. The red pepper might have been too hot for my light weight family. Did have the sherry vinager which does add a snap of flavor. Sour cream adds the finishing touch. Perfect Halloween night dinner in front of the tv watching football!
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Cooking Level: Intermediate

Home Town: Agoura Hills, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 31, 2009
I followed others' suggestions and doubled the pumpkin, but only used 2 cans of beans (1 pureed, 1 whole). Also used cider vinegar. Next time will use less vinegar or try red wine instead.
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Jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 31, 2009
I have made this twice and even my husband that does not like pumpkin has enjoyed it! The only change I made was to use coconut oil to saute the onions in. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 27, 2009
This is a fabulous recipe. I use less butter and regular vinegar and it still turns out delicious. Add just a little less vinegar if you're going to use the regular kind because it can be a little too strong.
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Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 19, 2009
I did not care for this soup. I made this recipe exactly as written. The combination of flavors didn't work for me at all. Sorry
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 15, 2009
Great Soup! I love pumpkin and this was a great way to incorporate in into other dishes. I didn't add the ham or the sherry vinegar and I substituted vegetable broth instead of the beef. I only used 2 cups of broth to make it thicker. So Good!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 14, 2009
This soup smelled wonderful, but lacked flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 2, 2009
Just ok.. kind of a sour-ish fruity taste (from the pumpkin, I assume) and my husband and I both thought that it needed something.. we did not add the ham, perhaps that would have made the difference.
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