Pumpkin Black Bean Soup
This was absolutely fantastic, the flavor kind of surprised me. I'm not usually a fan of savory pumpkin recipes, but decided to give it a go anyhow. The pumpkin was a very light flavor, most of it comes from the black beans and ham, but it's still noticeable. I used fresh pumpkin, everything else was canned, and I was pretty happy with how it turned out.
I would say though that I'm not sure if the 25 minutes was long enough, but it's hard to say. I was still busy pureeing the pumpkin when the onions and garlic were done, so I turned down the heat and eventually removed it from heat for a while so I could get that done. By the time I got it back on, it had cooled considerably. When the 25 min had passed, it was no where near thickened. I put the timer back at 5 min about 3 or 4 times before it finally got the intended thickness. It was well worth the time it took!
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Nov. 6, 2012