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Pumpkin Black Bean Soup

This warm and inviting Pumpkin Black Bean Soup is the perfect recovery from the rich foods and festive flare of the holiday season. Simple ingredients like black beans, tomatoes, onions, garlic and broth are transformed into a surprisingly delightful vegetarian soup full of flavorful complexity.

spoon in a bowl of Pumpkin Black Bean Soup sprinkled with pumpkin seeds

I’ve been making this soup for years. It’s from a magazine clipping that contained an ad for Proctor & Gamble, but no amount of my internet searching could discover the original author.

What makes this recipe different are the warm Middle Eastern spices that flavor this vegetarian soup. Imagine red onions and garlic seasoned with cinnamon, cumin and allspice cooking in olive oil. This tantalizing aromatic blend fills the air and makes it hard to wait for this intriguing pureed soup to finish cooking!

And if you’re not a fan of pureed soups, you can add a little crunch with pepitas, the perfect topping.

I often use chicken broth because it’s what I have on hand. Swapping vegetarian broth for my chicken broth easily turns this into a vegetarian and vegan soup.

Pumpkin Black Bean Soup beside small pumpkins

Pumpkin Black Bean Soup

Yield: 5
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

This pureed soup smells wonderful while it's cooking! That's because of the warm spices like cumin, cinnamon and allspice that toast before you add the liquid. Be sure to add the balsamic vinegar to finish and balance the flavors.

Ingredients

  • 4 Tablespoons olive oil
  • ½ cup chopped red onion
  • 2 minced garlic cloves
  • 1 Tablespoon ground cumin
  • 1 teaspoon each salt, cinnamon, and allspice
  • ½ teaspoon ground pepper
  • 2 cans black beans, rinsed and drained
  • 1 can (14.5oz) diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 can (15oz) pumpkin
  • 1 Tablespoon balsamic vinegar

Instructions

  1. Ina large pot, cook onion, garlic and seasonings in olive oil over medium-low heat for several minutes until onion and garlic soften.
  2. Puree the beans and tomatoes in a blender with half of the broth. Add the pureed ingredients, pumpkin and the rest of the broth to your pot.
  3. Simmer uncovered until thick, about 45 minutes. Stir in vinegar before serving.
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 517Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 102mgSodium: 1292mgCarbohydrates: 34gFiber: 13gSugar: 3gProtein: 37g
plated bowl of Pumpkin Black Bean Soup set beside small pumpkins

This soup really surprises my guests because it is anything but bland. Pumpkin Black Bean Soup has a nice complexity of flavors. The basic ingredients are textured by the spices and then punched up with the acid of the balsamic vinegar. Be sure not to skip this step because it takes the soup from good to amazing!

Did you give this recipe a try? I’d love to hear from you in the comments!

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