Black Bean and Pumpkin Soup

Black Bean and Pumpkin Soup

Ready in 1 hour
11 review(s) averaging 4.1. 91% would make again

Top-ranked recipe named "Black Bean and Pumpkin Soup"

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Try this Black Bean and Pumpkin Soup recipe, or contribute your own. "Beans" and "Soup" are two tags used to describe Black Bean and Pumpkin Soup.

"I was intrigued by the idea of combining black beans with pumpkin which I had never considered before. I was curious to see how the flavors would blend together and I was pleasantly surprised. The result was smooth and slightly complex - very satisfying on a chilly evening. I look forward to playing around with this recipe some more in the future. Thank you for sharing!"

- toddma

Ingredients

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3 16-oz cans Black beans; rinsed and drained
1 16-oz cans Tomatoes; chopped, drained
1 tablespoon Butter
2 medium onions; chopped into dice
3 cloves garlic; minced
1 teaspoon Black Pepper; freshly ground
4 teaspoons Ground cumin
4 cups chicken or vegetable broth
1 16-oz can Pumpkin puree; (not pumpkin pie mix)
1 teaspoon Salt; to taste

Original recipe makes 13 Servings

Servings  

Preparation

In a blender or food processor, puree beans and tomatoes together, in several batches if needed. In a large stockpot, melt butter on medium heat. Add onions, garlic, salt, pepper and cumin. Cook 6 minutes, or until the onions are soft and caramelized. Stir in beans and tomato puree. Add broth and pumpkin. Mix well. Simmer for 30 minutes.

Notes

This recipe, adapted from "Three Rivers Renaissance Cookbook IV," combines the heartiness of black beans and the rich nutrition of pumpkin, which is high in calcium, vitamin A and potassium. Serve it with a dollop of sour cream or a dusting of grated Manchego or Asiago cheese, along with hot corn bread and a green salad.

The puree of beans and tomato is very thick. I added a cup of hot water near the end of cooking and was a great consistency.

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Verified by stevemur
Calories Per Serving: 205 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Very easy and pretty good. I think there was too much cumin but a splash of lime juice helped balance it out. I used an immersion blender to puree everything together.
Erincpeters 1 month ago

First, cut whole fresh pumpkin in half place in pan with one inch water, bake at 375 for 30 min to make squash soft enough to peel off skin, 45 to 1 hour to just scrape it all out and put crockpot. I put all ingredients in in crockpot, cook on high, the squash takes on the flavor. It's awesome if left to sit overnight.
luvdve 1 year ago

Not very good. It tastes like sweet black beans. Pretty disappointed because it sounded good :-/
Astancilwomack 3 years ago

I pureed everything and used dry beans and fresh pumpkin which I boiled. It probably would've tasted better if I'd roasted the pumpkin then pureed it.
knmadeley 3 years ago

Followed recipe except I did not puree any of it. Put it all in the crackpot...awesome that night.
Kh221903 4 years ago

Followed recipe except I did not puree any of it. Put it all in the crackpot...awesome that night.
Kh221903 4 years ago

love it. I made with sausage and also add 1more teaspoon of cumin. great over rice
galensbaby 4 years ago

I liked the heartyness of this soup. I also added a teaspoon of curry to it and cut down the beans to only one can since it makes so much. Sprinkled cheese on top as well. Goes good with a grilled cheese sammy.
Nan27 5 years ago

I was intrigued by the idea of combining black beans with pumpkin which I had never considered before. I was curious to see how the flavors would blend together and I was pleasantly surprised. The result was smooth and slightly complex - very satisfying on a chilly evening. I look forward to playing around with this recipe some more in the future. Thank you for sharing!
toddma 6 years ago

I used dry beans so it took all day. Was good. I liked the pumpkin in it. Seemed like it needed another spice added but I didn't know what.
recipejunky 6 years ago

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