Pumpkin Bean Soup

Pumpkin Bean Soup

48 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Julie
Recipe by  Julie

“A friend of mine makes a similar Southwestern-style soup using sweet potatoes, but I found that processing the potatoes takes a bit of extra work. I came up with the idea to use canned pumpkin and created this wonderful, thick, hearty soup that doesn't take a lot of effort to make. It's full of all that's good for you, so enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 6 cups

Directions

  1. Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
  2. Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
  3. Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

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Reviews (48)

Rate This Recipe
Nicole
32

Nicole

I found this exact recipe on Recipezaar and love it! Although that recipe did not call for cilantro - it called for 1 tsp. curry, 1 1/2 tsp cumin and 1/2 tsp cayenne - I would knock the cayenne back to 1/4 though...it was pretty spicy!! And I made it with fresh pumpkin - takes a little time to cut, peel, boil and mash the pumpkin - but tasted great and a nice way to use pumpkins this fall!

RoRo
26

RoRo

This sounds great, I like to use grated ginger (fresh) with pumpkin or winter squash. A hint about cooking fresh pumpkin: cut in half scoop out the seeds (bake and eat the seeds) then place on oven safe pan with 1/2 inch water and roast in a 300 degrees till tender, brings out the flavor and when cooled a bit you just scoop out the pulp, NO PEELING! works for me every time.

Mountain Girl
23

Mountain Girl

This is a great soup with a few changes for my family. We used white beans, no corn, and with the suggestions of others added,1/2 tsp more cumin, 2 tsp fresh ginger, 2 tsp curry powder, and almost a 1/2 tsp of cayenne pepper. Very tasty!

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 248 cal
  • 12%
  • Fat
  • 10.5 g
  • 16%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

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