Black Bean & Pumpkin Soup Recipe
Black Bean & Pumpkin Soup Recipe photo by Taste of Home
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Black Bean & Pumpkin Soup Recipe

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4.5 10 11
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This is such a healthy recipe, packed with protein from the beans and vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. —Jennifer Fisher, Austin, Texas
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 medium onions, finely chopped
  • 1 teaspoon olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 cups water
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 tablespoons cider vinegar
  • 1 tablespoon Taste of Home – Great Flavors Vegetable Stock Concentrate
  • 1/2 teaspoon pepper
  • 2 tablespoons bourbon, optional
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup thinly sliced green onions
  • 1/2 cup roasted salted pumpkin seeds

Directions

  1. Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
  2. In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in water, pumpkin, vinegar, vegetable stock concentrate, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  3. If desired, stir in bourbon. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts).
Originally published as Black Bean & Pumpkin Soup in TOH Recipes for HSN 2015 2015


Reviews for Black Bean & Pumpkin Soup

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mariagillz8 236400
Reviewed Nov. 17, 2014

"Just made this soup- definitely one of my favorites!!!! I used fresh roasted pumpkin and blended it together with the black beans and tomatoes. Amazing recipe :)"

MY REVIEW
kzdrowak820 236399
Reviewed Oct. 19, 2013

"By far my favorite soup recipe ever!! I would not change anything about this.

For a more detailed review and recipe, I have posted about it on my blog, healthy Living Revelations
http://www.healthylivingrevelations.com/2013/09/03/slow-cooker-pumpkin-black-bean-soup/"

MY REVIEW
shovelk 236396
Reviewed Oct. 2, 2012

"I love this, and never had black bean / pumpkin in a soup before. It will be a repeat for sure for me."

MY REVIEW
LoraDora728 236398
Reviewed Oct. 30, 2011

"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!"

MY REVIEW
lazyjcafe 236394
Reviewed Oct. 9, 2011

"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."

MY REVIEW
jollyoutcast 236397
Reviewed Oct. 9, 2011

"I made this for a menu tasting party. All my clients LOVED it!"

MY REVIEW
ladybug810 236392
Reviewed Sep. 3, 2011

"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!"

MY REVIEW
tracidhaley 236393
Reviewed May. 28, 2011

"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!"

MY REVIEW
Satchya 236395
Reviewed Mar. 11, 2011

"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."

MY REVIEW
daisey5 236391
Reviewed Jan. 27, 2011

"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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