I love Pumpkin Soup.  It’s rich and creamy and you can put just about anything in it.  My Uncle Dick made a great Pumpkin Soup.  He was Half Mexican and half Irish and loved his jalapenos.

And I made a pretty good one last year for our Pumpkin Cookoff at work.

But I was looking fir something a bit different tonight – chicken and black beans were on my mind, so I came up with a really simple one tonight.

I suppose I could have put it on an underliner and made the picture a bit nicer.  And if I had any sour cream, I definitely would have topped it with a dollup.  But I didn’t in either case – and it was still really good!

Pumpkin Soup

  • 2 chicken breasts, cut into bite-sized pieces
  • 2 qts chicken stock
  • 2 cans pumpkin
  • 2 cans black beans, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 2 cups heavy cream

In large pot, brown chicken in small amount of oil.  Add spices and cook about 2 minutes.  Add pumpkin and broth.  Bring to boil.

Add drained beans and heat through.

Add heavy cream.  Check for seasoning, and add salt and pepper, if desired.

It was a really simple soup and I served it with Victor’s favorite walnut raisin bread.