Total Time
1hr
Prep 15 mins
Cook 45 mins

I got this out of a magazine (BH&G??) a few years back, have made a few small changes, and now make huge batches of this to eat, freeze, and give away several times a year. I'm to the point where I quadruple the recipe instead of doubling it now. lol. I hope you enjoy!

Ingredients Nutrition

Directions

  1. Place oil, onion, garlic, and seasonings into a large pot.
  2. Cook on low-medium heat until onion and garlic brown.
  3. Add the beans, tomatoes, broth, and pumpkin to the pot. Puree with a hand blender (you can also do this before adding to the pot in a stand-up blender).
  4. Simmer uncovered until thick, about 45 minutes.
  5. You can add baked pumpkin seeds as a garnish. I usually add a dollop of FF plain yogurt and a sprinkle of shredded cheese.
Most Helpful

5 5

This was a really nice soup! I have a black bean soup recipe I usually use, but wanted to try one with pumpkin. This had a very nice, complex flavor, despite few ingredients. Followed recipe with the exception of white onion for the red as I was out of red onions. Also added an additional 1/2 tsp chipotle chile powder which gave the soup a nice zip! Great recipe, thanks for posting. Will be making again.

5 5

I love this recipe. The texture is smooth and creamy. What a great comfort food. I am pairing this with corn bread! YUMMY!