Thanks for sharing, Kim! We would suggest cutting them smaller next time. This season I’m thankful this season the “Minimalist Baker”! Loved this recipe! Next time, would you mind leaving a rating with your review? Thanks so much for the lovely review! I omitted the jalapeño and used regular fire roasted tomatoes instead of with chiles. Absolutely delicious! Loved it! We opted for our Mexican-style chicken and it added a nice boost of flavor to the soup. :) I served it with some tortilla chips and avocado pieces on top. I’m looking forward to my lunch leftovers. We loved it. =) We’re so glad you enjoyed it! Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a … LOVE THE COMBINATION OF FLAVORS. but also add more of everything in general. My teen daughters and I are vegetarian and I am constantly trying to find wholesome recipes that they will enjoy. My son and his fiance made this delicious soup with incredible flavors for us last week. Made it today, and ohhh did I ever go to flavour town:) Used regular canned tomatoes instead of fire-roasted (but still with green chilies), otherwise followed the recipe. We’re so glad you enjoyed it! xo. Absolutely delicious! I followed recipe (with chicken – next time will use tofu and add spinach) pretty much exact except I added a bit of 100% real maple syrup to add a bit of sweetness. xo. Thanks for sharing! Thanks so much for the lovely review! it’s delicious. Cooked for 20 minutes on high pressure and did a natural release. I added some salt at the end – but the soup was really flavorful from all of the spices and other ingredients. This recipe came from Gourmet magazine and makes a meaty, spicy and smoky soup, thickened by pureed black beans… This! Thanks for the great recipe! You don’t really taste it but the texture is great. It’s super helpful to us and other readers! Stir in bean pureé. I made it. Hope that helps! thank you dana!! Wonderful! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! This is so so good. Next time would you mind adding a rating to your review? This is going into our regular meal rotation. Any ideas how to add that kind of flavour? Hi Marcella, You could probably leave it out or sub whole dairy milk if not dairy-free OR a high quality cashew milk. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth. Great addition! Thanks! Whoop! Plus added one extra jalapeno. Absolutely perfect for a rainy day! Thanks so much for the lovely review! Delicious! Hi Sandra, we wouldn’t say this is an overly spicy soup, but it will depend on the spiciness of your jalapeno and chili powder. This is so hearty and very easy to modify! Thanks so much for the lovely review! I make it at least once a month! This recipe is outstanding but I’m struggling to figure out calories. Thanks so much for the lovely review, Julie! I don’t like heat, so I left out the jalapeño and I did use coriander. Add the onions and saute until tender, about 5-7 minutes. You can also subscribe without commenting. I did use one and a half cups of pumpkin since we both like the flavor and texture it adds. Thanks so much for sharing! Whole can of pumpkin instead of just 1 cup I also made g ginger beer margaritas to go with it – OMG! The lime juice is so good in this. I’ve kind of just been subsisting on cauli rice with hot sauce honestly, it’s a sad existence. It’s amazing! I was a little skeptical of the Thai/Mexican thing, but it was so, so good! Thanks for sharing! Let us know how it goes! Bring on the snow! Another German here! Also used dry black beans, soaked them overnight and let them cook extra long in the soup. Fantastic recipe! This was a hit! This was delicious! Sooooo good! Thanks so much for sharing, Melissa! Hi Holly! This soup is delicious. We can’t get fire roasted tomatoes in the UK, what would you suggest instead? This soup was so delicious and filling on a cold, rainy day! So great! Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. I did not add chicken. Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. Delicious! Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. You may want to rename this chicken soup, so people aren’t surprised when they start the video like I was. xo. I love how easy it was to make and the flavors were complex and comforting. Thanks so much! As for the fire roasted tomatoes I swapped them for tomato sauce with grilled bell pepper (dm Bio). A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. Sauté the onion and garlic in the olive oil for about 4-5 minutes. You brilliant wonderful stomach saving food wizard. I add honey at the end to mellow and extend the warmth of the peppers; it’s delicious!!!! Quick story of how this recipe saved an otherwise undesirable dinner of leftovers. ). I used a whole can of puréed pumpkin, two full cups of broth, and three cups of chopped kale. Score. I’m going to make this next week for a family brunch and I’m excited because this looks so bomb and the reviews are great. All I can say is wow! I also added the entire can of pumpkin (I knew the remains would stay in my fridge and be thrown out), but it didn’t make the soup too pumpkin flavored at all. xo. This is absolutely divine! We’re so glad you enjoyed it, Alex! It's from the Minimalist Baker and only takes 45 minutes to make from start to finish. And the recipe had a pretty high yield, so we were going to be eating from it for a few days. Thanks for sharing, Mimi. I like to add kale/greens, I use a heavy hand with both the lime juice and the cumin, and I like full fat coconut milk. I just made it and I’m sitting here eating it as I write this review…lol Made this last night and it was a hit with the family. So easy to make and very clear instructions. Mom Next time, would you mind leaving a rating with your review? Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes). ha! I quickly roasted some shrimp with the extra ginger and pumpkin and added it into the soup. We’re so glad you enjoyed it, Krista! Hope this helps xx. :), Love your modifications, Zora! What a joy it was to cook this meal and to enjoy it with my family. I added 1/4 c of tomato juice for a bit richer tomato flavor, two tablespoons of maple syrup at the end for added sweetness, and some corn. I did add the entire can of pumpkin and the full amount of lime. Also could only find the fire-roasted tomatoes without chiles, so used that. I followed the recipe exactly – any suggestions on how to get those soft without overcooking everything else? Add the cumin and curry powder and sauté for an additional 4-5 minutes. Delicious! The flavors melted together beautifully and I’m going to make it again this week. Dairy-Free, Gluten-Free, Mexican-Inspired, Thai-Inspired, chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR, can diced fire roasted tomatoes with green chilies, (or add more for more pronounced pumpkin flavor), (if not using chicken, double the beans for more protein and fiber!). Thank you once again for such an easy, flavorful meal! The only other changes I made were adding some crushed red pepper for a bit more heat when sauteing the onions, a second tsp. BUT, squash lover that I am, I had a kabocha squash and it was great. It’s a good hearty soup. I wasn’t too sure about the fusion of Thai and Mexican (though I love them both individually), but this soup was so yummy. I can tell this recipe is going to be one of my cold weather favorites! It’s super helpful for us and other readers. I used just 1 cup of vegetable broth, full-fat coconut milk, the juice of a whole (juicy) lime, and added like a tsp of salt and a heap of tuscan kale chopped postage-stamp sized. This is a keeper in my recipe repertoire. Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Yay! I omitted a lot of spice for my personal preferences. thanks for sharing, Jenn! I’ve made a similar recipe in the past and the mushrooms add a great texture and flavor. Sascha, this definitely sounds like a glitch. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. This soup was EVERYTHING. I made enough for the whole week and I can’t wait to eat this delicious, warm heaven at work tomorrow! I’m obsessed with this soup now. I found it tasted EVEN better the next day. This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. For the coconut milk, light really is the best. Thanks so much for the lovely review! Never thought about putting canned pumpkin or coconut milk in chili, thanks for blowing my mind. Will definitely be making this again! Thanks for sharing your experience making this in the instant pot, Callie! I made this recipe and liked it a lot. xo. Totally agree! It’s super helpful for us and other readers. coconut milk and 1 cup vegetable broth. cans pumpkin puree. xo. Delicious! We’re totally in love, too! We’re so glad you both enjoyed it! This vegetarian soup is an easy meal, and great way to sneak in all kinds of veggies into your families diet. I made it but I used my immersion blender (not sure thats what it’s called) to mix the chunks up as I wasn’t sure I’d like the sweet potato chunks with the black bean and tomato chunks. We’re so glad you enjoyed it, Linda! 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