About this recipe: This stew will be welcomed on those cold winter nights. It's made with pumpkin, black beans, tomatoes, kale and ham. Serve with a piece of buttered bread for a substantial meal.
If unavailable, substitute in spinach and lemon zest or wild rocket.
Are smaller versions of the orange pumpkins you see around Halloween. They are sweeter and have more flavour. Don't use the larger ones, as they are grown to make jack-o-lanterns and have no flavour. If unavailable, use butternut squash.
Excellent, filling supper. I didn't have enough black beans, so I added some navy beans and a can of chick peas. I buy dry beans, so when I cooked them, I tossed in a few chopped cloves of garlic (gets the blood flowin!) left out the ham, vinegar and sorrel and it still turned out GREAT! Also substituted veggie stock for beef and butternut squash for pumpkin. great flavor combo. - 12 Sep 2010 (Review from Allrecipes US | Canada)
I made some substitutions - 2 pkg. frozen squash instead of the pumpkin (much quicker and easier), and spinach instead of kale. Loved the flavor! - 09 Sep 2010 (Review from Allrecipes US | Canada)
OMG! This soup is soooo good! I took it to a pot luck and everyone loved it. Even my 3 year old liked it. My husband says it will be something he looks forward to every fall. I used fire roasted tomatoes because that's all I had but if anything I think that made the soup tastier. - 01 Nov 2010 (Review from Allrecipes US | Canada)