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“This is such a healthy recipe, packed with protein from the beans and with vital vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch and eliminates the need for any kind of fattening topping.” —Jennifer Fisher, Austin, Texas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 238 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 716 mg sodium, 30 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
Originally published as Black Bean-Pumpkin Soup in Healthy Cooking February/March 2011, p60
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Reviewed on Oct. 02, 2012 by shovelk
I love this, and never had black bean / pumpkin in a soup before. It will be a repeat for sure for me.
Reviewed on Oct. 30, 2011 by LoraDora728
I found this a bit bland, and agree with a previous review that I did not taste the pumpkin. Added a bit more ground cumin and a sprinkle of chili powder to my leftovers. We'll see if the flavor improves!
Reviewed on Oct. 09, 2011 by lazyjcafe
This soup is delicious! My husband usually shies away from this type of soup but he really liked it. It's perfect for cool autumn evenings! I served it with applesauce and corn muffins. Didn't have the pumpkin seeds, which I love. Maybe next time- will definitely make again. I love how nutritious this meal is.
Reviewed on Oct. 09, 2011 by jollyoutcast
I made this for a menu tasting party. All my clients LOVED it!
Reviewed on Sep. 03, 2011 by ladybug810
Wow...I **loved** this recipe!! The only change I made to the recipe was to not bother draining the diced tomatoes and to coarsley pulse the tomatoes and beans rather than fully pureeing them. I topped with a few crushed tortilla chips and ate two bowls. I can't wait to make this again!
Reviewed on May. 28, 2011 by tracidhaley
This recipe was excellent! It really just tasted like a smooth, creamy chili. I didn't bother with the bourbon, sour cream, green onions, or pumpkin seeds -- didn't want to add the extra calories. I did go about making the soup a little differently, though -- I cooked the onions and garlic, then tossed all the other ingredients into the pot and used my immersion blender to puree it all. After that all came to a boil, I ended up keeping it on low for a few hours until lunchtime. This ended up giving it a beautiful color and made the flavors that much more intense. The other change I made was to use chicken broth instead of vegetable broth -- and that's only because I didn't have veggie broth on hand at the time. I'm planning to make some homemade vegetable broth and will definitely make this soup again!
Reviewed on Mar. 11, 2011 by Satchya
So yummy, kids loved it too. Needed time to cook down (thicken up) and for the flavors to meld well. I served the pumpkin seeds on the side for my kids, not on top.
Reviewed on Jan. 27, 2011 by daisey5
Do the beans and tomatoes a little at a time. had to add some of the broth so it would blend. I also did not taste the pumpkin or the tomatoes, just the beans. I did not add the bourbon.
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