Reviewed: Nov. 14, 2007

The reviewer that mentioned the appearance of this soup was not kidding. It is not pretty. But is is a very hearty and inexpensive soup that served as a great work week lunch for me. I skipped the ham, used vegetable broth and apple cider vinegar. I also used fresh beans. the pumpkin is VERY subtle. I would suggest reducing the amount of beans if you want to highlight the pumpkin more.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 5, 2007

Mmmmm...this soup was very tasty with a few alterations. I used home made black beans, fresh tomatoes, extra garlic & onion, and added 1tsp cumin, 1/4 tsp cayenne, bay leaf, and used apple cider vinegar instead of sherry. I didn't use all of the broth either; we like our soups thicker. Definitely a keeper!

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chrystie

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Nov. 3, 2007

I enjoyed this recipe - I have to admit half way through it I started thinking to myself that this must be a joke. Pumpkin, black beans and beef broth? Who would have thought? I didn't use the ham and I think that would have helped the overall flavor - I did add some green chiles to the black bean and tomato mixture. I will listen to some of the other reviewers and add some cumin and coriander next time. Thanks for the recipe.

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FOODLOVE

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Beverly Hills, Michigan, USA

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Reviewed: Oct. 26, 2007

I've made this recipe several times and it has been a winner for everyone who has tried it. I can't say that it's lovely to look at, but after the first taste, any reservation is gone. Even my kids eat it. I omit the meat and leave the beans whole, but follow the recipe otherwise. This soup is regularly found on our table. I usually double the recipe for lunches throughout the following week. Thanks for the recipe!

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DKBECK

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

I thought this soup was pretty good but needed a little help. I added 1 tsp. cumin, 1/2 tsp. coriander and a healthy shot of mango hot sauce. I had some leftover black japonica rice from a previous meal and threw that in, which thickened it up a bit. Made a great meal along side a grilled cheese sandwich.

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Jim W.

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Montgomery Village, Maryland, USA

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Reviewed: May 17, 2007

Excellent soup! I doubled the recipe and added a can of spicy diced tomatoes for one of the cans of regular diced. A definite keeper!

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DBROUGH10

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Reviewed: May 7, 2007

Great recipe! I used smoked turkey necks instead of the pork hock and added a little seasoned salt and a couple of bay leaves for extra flavor. I took this soup to work for a pot luck luncheon and everyone loved it.

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Bravochick

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Decatur, Georgia, USA

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Reviewed: Mar. 13, 2007

This is awesome. Added a jalapeno, a dash of cayenne and some cumin to up the "kick" and passed Red Hot at the table... topped with shredded Cheddar, sour cream and corn chips. A keeper!

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Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Jan. 9, 2007

Delish! pureed some jalapenos with the black beans for a little spice. I was worried b/c my husband doesn't care for pumpkin/squash flavors but it is so subtle he really liked it.

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happy giraffe

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Reviewed: Jan. 8, 2007

Made this last night as I had a can of pumpkin on the pantry... I only had two cans of black beans, but liked that ratio better so you could taste the pumpkin. And didn't have ham, so didn't add it. I was tempted to add cumin, etc., but stuck with my usual rule of preparing a recipe as reported the first time, and was glad I did. It was subtle, but not boring. A little garlic bread and a salad, and you are there.

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BCPORTER

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Reviewed: Dec. 14, 2006

It was ok. I liked that it was healthy but I almost gave only 3 stars. It just tastes like something is missing. I added extra salt and even a little cayenne to try and get some flavor. In the end it was the sour cream that saved it enough to get up to 4 stars. Not sure if we'll make it again.

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kristen m

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2006

Very tasty! I couldn't taste the pumpkin, but that's fine with me because I was really just looking for a way to sneak vegetables to my veggie-hating husband. I used balsamic vinegar instead of sherry vinegar and turkey ham instead of regular, but I doubt that changed the taste much. There was a lot of ham for my tastes, but my husband loves ham, so it was perfect for him. I'll definitely be making this again.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Nov. 25, 2006

DH and I fought over the leftovers! Used diced tomatoes w/basil,garlic oregano. Also used cider vinegar instead of sherry. Left the ham out completely. Swirled with plain yogurt or sour cream, both yummy!

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k8flysum

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Reviewed: Nov. 25, 2006

This was pretty tasty! I left out the sherry vinegar and added one tablespoon of salsa per serving... and I will surely make this again and again!

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CTgirl

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

at first i rated it 3 stars b/c you know everyone else liked it so much... but i couldn't even finish it - i dumped the leftovers - therefore it's a two star... but i would be willing to try it again if i made a few variations - for one - i'd use brown beans and more pumpkin b/c i couldn't even taste the pumpkin

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Nov. 3, 2006

Very good, I suppose I expected a more stand alone soup, but it was still good. I made chicken and yellow rice to accompany it. Perfecto!

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ashleyc

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Reviewed: Oct. 31, 2006

This was excellent! The pumpkin is very subtle, but good. I added cider vinegar because I didn't have sherry vinegar and it was very good. I ate for lunch for two days in row after and it is very good as leftovers. Great for my low calorie high fiber diet.

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Darlene

Cooking Level: Intermediate

Home Town: West Bountiful, Utah, USA

Living In: Woods Cross, Utah, USA

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Reviewed: Oct. 7, 2006

This soup is delicious! Skipped the onion. Used a can of "black beans with chiles and lime" along with 2 cans regular beans. The jalapeno gave it just the right amount of kick. This is a new house favorite, look forward to making again and again. Oh, and I did not add the salt, this soup was salty enough without.

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Mochinda

Cooking Level: Expert

Home Town: Succasunna, New Jersey, USA

Living In: Elizabeth, New Jersey, USA

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Reviewed: Jan. 16, 2006

I loved this but had to add a bit of New Mexico's Hatch Green Chilies to spice it up a bit. I also added a dash of Louisiana Hot Sauce. I pressure cooked the beans and had wonderful ham to add. I also added lots of cut up tomatoes from my freezer as I had a bumper crop of tomatoes last year. Good hearty, THICK and filling soup. Great for watching weight. Omit the ham for a vegan treat.

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PatD.

Cooking Level: Expert

Living In: San Ysidro, New Mexico, USA

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Reviewed: Dec. 6, 2005

What a lovely soup! I grew a lot of black beans this year, and was searching this site for a good recipe. I probably wouldn't have tried this one, because of the heavy reliance on canned products...but I happened to have grown a lot of winter squash this year, so I tried it. I wouldn't ever have thought of the combination, and it's very good. I'll bet it's even better with pumpkin. I did add cumin and coriander. I'll be sure to grow more black beans and some pumpkin next year, and eat this soup all through the late fall.

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Gail M.

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