Pumpkin and Black Bean Soup

"This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()"
photo by Chellerystick photo by Chellerystick
photo by Chellerystick
photo by Parsley photo by Parsley
Ready In:




  • Heat a soup pot over medium heat.
  • Add oil.
  • When oil is hot, add onion.
  • Saute onions 5 minutes.
  • Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
  • Stir to combine ingredients and bring soup to a boil.
  • Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
  • Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
  • For Vegan option use Soy Cream.

Questions & Replies

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  1. kda949
    Yum! Yum! Yum! I love anything pumpkin, so I might be a bit biased! But DH loved it too- and he's not so into pumpkin. The kids thought it was too spicy even though I didn't add the cayenne. I might cut back on the curry powder so they can eat it too- or leave it ( I loved the curry flavor) and just make them chicken nuggets! I used half and half and will "temper" it next time (that is- put the half and half in a bowl and add some of the hot soup to the bowl slowly so the half and half warms up slowly. You add about a cup of soup to the bowl then stir the whole thing back into the pot of soup). I would do this because my half and half curdled a bit. It didn't affect the flavor but it makes it look less attractive. I will definitely make this again and again. Thanks!
  2. LoveGoodFood
    This was very good! Really enjoyed it! The only thing I did different was add two cans of black beans.
  3. Sarabelle
    I made this vegan (w/rice milk) and added extra black beans. It was wonderful. I served with thin slices of tomato as garnish and even my non-vegan family members enjoyed it (this happens nearly-never!) Thanks for sharing.
  4. peanutprincesses
    I thought this was great! I added bell peppers, garlic and an extra tsp of cumin. I also used 3 cans of beans and 1.5 cans of pumpkin and no milk. Perfect!
  5. Sharon in VA
    I too omitted the cream, added about 1 T garlic powder and a spoonful of sour cream when serving, the spices were just right, very good soup


  1. anozira86
    Delicious! I changed the recipe a bit. I used canned "refried" black beans since they were already mashed. Instead of the cream I used vanilla coconut milk. The coconut with the curry and pumpkin smelled and tasted delicious. We served this soup over a scoop of rice. I will definitely make this again! Hard to believe something so easy could taste so good.
  2. 909692
    I tried this because I am expanding my horizons, and haven't been eating meat. I used homemade vegetable stock, 2 cups of homemade tomato juice, and rice milk in place of cream. I was worried that it would be too thin, but it wasn't. My husband and I both enjoyed this soup.
  3. Cookin4GoodLookin
    I used double the spices and coconut milk and both my husband and I loooved this. I may omit the black beans AND corn, and add green peas instead. This will definetly serve as a nutritious soup in my home!!
  4. TooManyRoommates
    Wonderful! Quick and tasty! I didn't have corn. i think it would have been better with, but it was still delicious without. i used soy milk instead of cream, and like i said, it was great - but i bet it would have been even better with the cream. My roommate added shredded cheese to his and said it was just what it needed. i thought it was great as is. Although the flavor of the beans was very evident, next time i might add an extra can of black beans and make it "black bean and pumpkin" soup instead of "pumpkin and black bean" soup. thanks so much!!!!
  5. Epi Curious
    Interesting flavors...this makes a hearty, satisfying soup and comes together very quickly. I subbed soy milk for the cream (lactose intolerance) and it turned out great. I did not find the soup to be too spicy at all. Very nice blend of flavors and textures.



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