Pumpkin Black Bean Soup

Total Time
15 mins
15 mins

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

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  1. In a large soup pot, heat the olive oil.
  2. Sauté the onion and garlic in the olive oil for about 4-5 minutes.
  3. Add the cumin and curry powder and sauté for an additional 4-5 minutes.
  4. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
  5. Stir in the black beans and tomatoes.
  6. Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
  7. Remove from heat.
  8. Stir in the 1/4 cup nonfat sour cream.
  9. Serve.