Pumpkin Black Bean Soup

Pumpkin Black Bean Soup created by Annacia

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • In a large soup pot, heat the olive oil.
  • Sauté the onion and garlic in the olive oil for about 4-5 minutes.
  • Add the cumin and curry powder and sauté for an additional 4-5 minutes.
  • Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
  • Stir in the black beans and tomatoes.
  • Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in the 1/4 cup nonfat sour cream.
  • Serve.
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RECIPE MADE WITH LOVE BY

@Parsley
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@Parsley
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"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."
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  1. dsimp
    Really good soup. Its a nice change from the usual creamed pumpkin soup. I used fresh roasted pie pumpkin and doubled the recipe. The only change I would make next time is to leave out the sugar.
    Reply
  2. Funkymunky613
    I admit I made changes to the recipe, but it was great regardless. I used enchilada sauce instead of diced tomatoes due to a shortage in our pantry. Furthermore, we added the entire can of pumpkin (cuz what would I have done with the rest and I hate to waste.) We then found it not sweet enough (not that it needs to be sweet but just not one note taste either) so we added about 1 Tbsp of sugar. We used bouillon instead of chicken broth. And we used pinto beans instead of black. Come to think of it, not much of the recipe is the same, but it was GOOD. Thanks for sharing. Great for hillbilly Bob with not much stuff in the pantry.
    Reply
  3. Funkymunky613
    I admit I made changes to the recipe, but it was great regardless. I used enchilada sauce instead of diced tomatoes due to a shortage in our pantry. Furthermore, we added the entire can of pumpkin (cuz what would I have done with the rest and I hate to waste.) We then found it not sweet enough (not that it needs to be sweet but just not one note taste either) so we added about 1 Tbsp of sugar. We used bouillon instead of chicken broth. And we used pinto beans instead of black. Come to think of it, not much of the recipe is the same, but it was GOOD. Thanks for sharing. Great for hillbilly Bob with not much stuff in the pantry.
    Reply
  4. thejonesgal
    I took this to Guadalupe House 11/20. Everyone loved it. I used fresh cooked pumpkin which is watery, so it didn't thicken as much. And I didn't add the sour cream.<br/>I will definitely make this again.
    Reply
  5. Starrynews
    Lovely, warming soup! The flavors are great - loved the addition of curry and cumin seasonings. Thanks for sharing!
    Reply
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