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    You are in: Home / Recipes / Black Bean Pumpkin Soup Recipe
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    Black Bean Pumpkin Soup

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 21, 2010

      Wow. Thank you for this recipe! Making it for the second time in a week tonight - my boys and I could not eat enough first time round.
      I did not have any ham in the house but I did have applewood bacon, so I fried up 4 strips of that and then I used 2 tablespoons of the drippings to cook the onions.
      When the soup was finished I added the bacon and I used rice vinegar because that's what I had.
      I also used 1/2 cup cilantro and blended it into my sourcream and served that on the side and everyone added how much they wanted. It was amazing!!!!
      Again, thanks for sharing !!!!

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    • on November 10, 2010

      You definitely have a great soup recipe here! Although I did cut the recipe in half, I followed the ingredients right on down & it came together so nicely! Wonderfully tasty (we thought the bean & pumpkin combo was just great) & this is definitely a soup I'll make again! It's now in my tried-&-true soup file! Thanks so much for posting the recipe! [Tagged & made in Please Review My Recipe]

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    • on February 22, 2010

      This is a winner! I had never tried combing pumpkin and black beans before, and I'm sorry it's taken me this long to do so! This is a wonderful, flavorful soup. I omitted the salt (personal preference). Thanks for sharing!

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    • on January 25, 2010

      I was going to post this recipe, but since it's already here, I want to add my 5 star review of this soup! It is by far the best black bean pumpkin soup I've tried. Very savory, and I love the cumin spice in it. The pumpkin is really more of a background flavor to the beans, which I liked. I made it exactly as the recipe states and I wouldn't change a thing.

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    • on August 29, 2009

      This will be my "go-to" black bean soup from now on. I love that you puree the beans and tomatoes first, before cooking. I hate pureeing hot soup in batches and the mess it can make. The pumpkin adds an extra richness to the soup. Since I was making this for the Ramadan tag game, I subbed turkey ham for the ham and left out the sherry due to dietary restrictions (no pork or alcohol). I also used rice vinegar and it worked great. Another benefit of pureeing part of the ingredients instead of the whole pot, is the texture from the onions.

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    Nutritional Facts for Black Bean Pumpkin Soup

    Serving Size: 1 (3318 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 398.3
    Calories from Fat 109
    Total Fat 12.1 g
    Saturated Fat 5.7 g
    Cholesterol 42.2 mg
    Sodium 642.8 mg
    Total Carbohydrate 40.3 g
    Dietary Fiber 11.4 g
    Sugars 3.2 g
    Protein 20.8 g

    The following items or measurements are not included:

    sherry wine vinegar

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