Pumpkin Black Bean Soup

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This thick, rich soup is delicious on a chilly day. Great accompaniment to your holiday turkey - especially if you or someone you love is a vegetarian.

Ingredients Nutrition


  1. Melt margarine in a large pot.
  2. Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
  3. Add the beans, tomatoes, pumpkin and broth to the pot.
  4. Using a stick blender, puree ingredients.
  5. Simmer uncovered, until thick, about 40-45 minutes.
  6. Before serving, stir in the balsamic vinegar.


Most Helpful

This is a great high fiber, low carb one dish meal. Don't be afraid of the cinnamon and allspice, it really compliments the entire dish. My kids love black bean soup, and I wanted to incorporate some pumpkin I had (you can never sneak in enough vegetables). This was a wonderful filling meal and I loved the balsamic in the finished dish. I froze half of it (it freezes nicely) for a cold autumn day. Also nice topped with some sharp cheddar & serve with some warm rolls. Thanks for sharing!

Larawithoutau November 05, 2013

Fantastic! The texture was nice and thick. I blended it as directed, but just left a tad bit unpureed. I thought it was spiced perfectly, without being "spicy." The final touch of the balsamic vinegar was fabulous. Thanx for a healthy delicious soup!

*Parsley* November 16, 2009

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