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Pumpkin Black Bean Soup

Total Time

Prep: 30 min. Cook: 20 min.

Makes

10 servings (2-1/2 qt)

I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. Black beans are not usually paired with this hearty fall vegetable, but once I tried this soup, I was a believer! Now it’s one of my favorite recipes to make when pumpkin is in season. —Lori Karavolis, McMurray, PA
Pumpkin Black Bean Soup Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1 can (15 ounces) pumpkin
  • 4 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • Optional: Chopped fresh cilantro and tortilla chips

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
  2. Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips.

Can you freeze Pumpkin Black Bean Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.

Nutrition Facts

1 cup: 221 calories, 12g fat (6g saturated fat), 27mg cholesterol, 608mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 6g protein.

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