As the seasons change, cooler weather moves in, and I crave comforting soup. Today’s recipe is a blend of black beans and pumpkin with tomatoes and spices. This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. You can make it vegan with vegetable broth or add the flavor of beef broth. Top it off with a dollop of low fat Greek yogurt with chopped green onions, herbs, or grated cheese. If you prefer a non-dairy dish, garnish with diced fresh vegetables like tomatoes and/or avocado.
I grew up in the south and my mother made pots of beans often. For an economical meal, you can cook the black beans. A one pound bag will give you all the cooked beans you need. For more information on cooking beans, see A Quick Way to Soak Dry Beans . I always like soup with a crusty bread or roll. This soup would be fabulous with old fashiohned corn bread too. For a beautiful presentation, you can serve the soup in bread bowls.
Black Bean & Pumpkin Soup
Use organic when available. Serves 8 to 9
Black Bean & Pumpkin Soup
Ingredients
- 6 cups drained cooked black beans (3 cans)
- 1 can fire roasted tomatoes (16 oz) drained
- 1/4 cup olive oil
- 2 medium onions finely chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 2 tsp chili powder
- 3 cups vegetable or beef broth
- 1 can pureed pumpkin (not pie filling)
- 2 tbs apple cider vinegar
- salt pepper to taste
- 1/2 cup low fat Greek yogurt or sour cream
- 1/2 cup optional sliced green onions, herbs, chopped vegetables or grated cheese
Instructions
- Place 4 cups drained cooked black beans or 2 cans of beans drained in food processor
- Add drained tomatoes and process until smooth
- In large soup pot saute onions in oil until tender
- Add garlic, chili, and cumin; saute 1 minute longer
- Season with salt and pepper
- Stir in the broth, pumpkin, vinegar, pepper and bean puree
- Add last 2 cups of beans (1 can) and stir
- Bring to a boil
- Cover and reduce heat to simmer for 20 minutes
- Garnish each serving with Greek yogurt and optional garnish: grated cheese, herbs, green onions, tomato or avocado
Enjoy!
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I am sure the black bean and pumpkin soup tastes wonderful. And your bread looks so yummy.
This sounds perfect for this time of year, It sounds so warming. x
Yum! This is definitely one for me! I love black beans in soup. Thanks for sharing.
I love the idea of the black beans but I’m not to sure with the pumpkin. Maybe it’s just me but I love the soup idea.
Cruisin Paul
well you could just leave the pumpkin out but I like the sweet-spicy flavor
…now this is something to try!
Don’t ask me how I old I am but this week I discovered canned Black Beans for the first time. And there are plenty of pumpkins in the shops, although a little expensive just for Halloween . I guess I should try this out, sounds good. Thank Carol.
if you can find a can of cooked pumpkin (not pumpkin pie filling), you can use that instead of fresh pumpkin
I really like how you made this recipe using so many items I already have in my pantry. Your idea to top it with some greek yogurt and fresh herbs is dynamite!
This is a unique recipe. It looks delish in the bread bowl. Pinned and tweeted. Thanks for sharing at #aclwcc.
Sounds good!
Looks delish!
I’m actually going to try this recipe today. It’s a rainy day here in East Tennessee —perfect for soup! I’m going to try using candy roaster squash as a pumpkin substitute, since I already have some cooked.
Thanks for the recipe.
If you are so inclined, please share more of your posts without readers over at the Homestead Blog Hop! We hop Wednesdays thru Sunday. Would love to see you there! Here’s a link if you’d like to come check it out! https://www.ridgehavenhomestead.com/category/homestead-blog-hop/
Blessings, Laurie
Ridge Haven Homestead
Let me know how you like the soup. Thanks for the invitation. I’ll come visit you.