Black Bean-Pumpkin Soup
Total TimePrep: 30 min. Cook: 30 min.
Makes8 servings (2 quarts)
- 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 vegetable broth
- 1 can (15 ounces) pumpkin
- 2 tablespoons cider vinegar
- 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
- Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
- In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
Nutrition Facts1 cup: 238 calories, 8g fat (2g saturated fat), 5mg cholesterol, 716mg sodium, 30g carbohydrate (9g sugars, 9g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
Feb 16, 2020
I enjoyed this soup, but made some changes. I added smoked sausage with the onions, used beef broth instead of vegetable, and a bit more beef base. Next time I’d reduce the vinegar and gradually add more to taste, if needed.
Jan 19, 2020
I absolutely love black bean soup and this recipe seemed like something different to try that I might like. So I gave it a shot. Unfortunately, for me, it was very bland, with the exception of the flavor of vinegar. I tried to save it by adding more seasonings including salt, but it just couldn't be saved.
Nov 21, 2019
Excellent! I made this recipe to the T of ingredients and cooking instructions. It was wonderful. Very tasty, not bland at all like some have claimed. Highly recommended.
Jan 18, 2018
This soup is pretty good, but it is a little bland for our taste. I added ground chipotle pepper, hot sauce, garlic salt, and curry powder to spice it up. I also only added one onion (which might have made it more bland) because my husband doesn't like things too onion-y
Dec 29, 2016
Bland. Will not make again.
Feb 4, 2016
This was a good soup. I did not process the beans and tomatoes because I wanted them whole. I had some leftover ham so I diced it up and added it and it went really well with the soup. I also used 9 cups of broth instead of 3 so we could have it for lunch. This obviously made the soup much thinner but it was still a hearty soup. I will make this often.
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 :)
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 Revelationshttp://www.healthylivingrevelations.com/2013/09/03/slow-cooker-pumpkin-black-bean-soup/
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.
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!