Pumpkin Black Bean Soup331 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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.” - by REEDYGAL
Original recipe yields 9 cups
- Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
- 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.
Amount Per Serving (9 total)
- 151 cal
- 10.2 g
- 7.4 g
Based on a 2,000 calorie diet
Reviews (331)Rate This Recipe
"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 s..." See moreo....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 sugges..." See moretions 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!"
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