Pumpkin Black Bean Soup

Pumpkin Black Bean Soup


"This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired."

Ingredients 45 m {{adjustedServings}} servings 151 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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  1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
  2. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.
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Reviews 356

  1. 445 Ratings

Kelly K-K

This soup is delicious! I love to make soup, and my husband always greets them with a bit of a groan. This soup put the biggest grin on his face for a very long time. His exact words were "this is so....wierd, but great!" I made this in a vegetarian version, with 3C vegetable broth, no ham, apple cider vinegar, cumin, bay leaf, and red pepper flakes. I served it with a spoon full of sour cream. It smelled like thanksgiving while it was cooking. excellent, and even better the next day!


I bought a larger can of pumpkin than I needed, so I was looking for a good recipe to use the remainder of the can. This was as easy as could be. Didn't have sherry vinegar so followed others suggestions and used apple cider vinegar. It was a little strong, so I'd bring that down to 2.5 T. I used a can diced tomatoes with green chiles for flavor and added the cumin and coriander suggested by others. I think I would puree only one can of the black beans and put in two cans whole, but that's personal preference, I like soup a little chunky. Skipped the ham (didn't want the additional sodium) and did add a dollop of fat free sour cream that I'd mixed with fresh chives first from baked potatoes the night before. It wasn't mentioned in the directions, but once all the ingredients are in the pot, bring to a boil and then reduce to a med/low simmer for the balance of the cooking time, rather than straight medium the entire time. Nice recipe, thanks for sharing!


This was excellent! The pumpkin is very subtle, but good. I added cider vinegar because I didn't have sherry vinegar and it was very good. I ate for lunch for two days in row after and it is very good as leftovers. Great for my low calorie high fiber diet.