1/1 Photo of Spicy Savory Pumpkin Soup
I made this one up on my own after I learned how to cook well enough. All kinds of beans can be used, black beans do very well as do pinto beans, but regular red or dark red kidney beans are my favorite with this particular soup. You can also substitute pumpkin puree for squash puree! I think the green onion goes perfect with the mix but a small can of green chiles works well too. This is a great soup to have in the fall. Yields about 4 medium-sized servings.
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Units: US | Metric
- 2 cups vegetable broth
- 1 1/2 cups pumpkin puree
- 1 (16 ounce) can dark red kidney beans
- 8 ounces corn (one small can works, or use half of a bigger one that's 14-15 oz)
- 1 green onion, chopped (or small can of green chiles)
- 1 tablespoon canola oil
- 1 garlic clove, peeled and mashed (or use 1 tsp of that liquid-y minced garlic)
- 2 teaspoons onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 2 sprigs fresh cilantro
- 1 pinch ground ginger
- 1Rinse and drain the beans and corn, put them aside for now.
- 2Bring the broth to a boil, then reduce the heat.
- 3Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
- 4Stir in the beans.
- 5Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
- 6Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
- 7Mix in the dried ingredients and incorporate. Then put in the cilantro.
- 8Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.
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Nutritional Facts for Spicy Savory Pumpkin Soup
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 254.6
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 123.3 mg
- Total Carbohydrate 44.5 g
- Dietary Fiber 10.4 g
- Sugars 3.2 g
- Protein 12.4 g
The following items or measurements are not included: