Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

In the cooler months, I love making hearty, delicious soups! A brilliant way to add substance and nutrition is by adding pumpkin puree! It doesn’t taste overly “pumpkiny,” but certainly adds a comforting fall flare to the dish.


  • 1 can of black beans 15oz, drained & rinsed
  • 1/2 tsp black pepper
  • 1 1/2 cups broth vegetable
  • pinch of cayenne
  • 2 tsp cumin
  • 1 Tbsp garlic
  • 1/2 tsp olive oil
  • 1 cup onions chopped
  • 1 tsp paprika
  • 1 can of pumpkin puree 15oz
  • 1/2 tsp salt (to taste)
  • 1 cup spinach
  • 1 can of tomatoes 15oz, diced
  • Procedure

  • In a pot over medium heat, sauté your onions and garlic in the olive oil until onions are tender and translucent, just a few minutes.
  • Add remaining ingredients to the pot. Stir and cover, turning heat down to medium low.
  • After about 10 minutes, stir and turn heat down to low. Allow to simmer uncovered for another 20 minutes, stirring occasionally. Season to taste.
  • Use an immersion blender to blend up the soup as desired, or you can skip and leave the soup hearty. I blend mine up so it’s smooth, but chunky. If you don’t have an immersion blender, you can transfer to a processor or a blender and pulse in batches to your desired consistency
  • Serve warm! Top with Greek yogurt as sour cream, green onion, and cheddar cheese if desired.
  • Nutritional Info

    Serving: 1/2 cup
    yields 6 cups servings
    Calories: 59

    • 11g Carbs

    • 1g Fat

    • 3g Protein

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