Total Time
Prep 15 mins
Cook 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.

Ingredients Nutrition


  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.
Most Helpful

Yummy, perfect Fall soup! We doubled the recipe and it was the perfect amount for our family of five with a little leftover for the next day. Also added some cilantro to the mix at the end and topped with a bit of sour cream. Thanks for a GREAT recipe that has been added to our favorite soups!

Girle November 05, 2010

This is very good. I wasn't sure what the end result would be but I was not disappointed. I could definitely taste the curry (which I love). I don't think my kids or husband would like this but that is okay- more for me!

Becca Bricker October 20, 2009

Very good and very easy, two of my favorite things! I used 2 cups of pumpkin (because that's what I had thawed and I didn't want to waste the other cup). In the future, I'd probably add just a touch more broth when I do that, as it ended up very thick. But it still tasted fantastic!

Chef MB December 11, 2008