Black Bean Pumpkin Soup Recipe

Pumpkin Black Bean Soup Recipe

Offer up a seasonal black bean pumpkin soup that is a scrumptious vegetarian option.

Ingredients (serves 6 people)

  • 4 tablespoons olive or canola oil
  • 1/2 cup chopped shallot or red onion
  • 2 garlic cloves, minced
  • 3 tablespoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 3 cans (44 ounces) black beans, drained and rinsed
  • 1 can (14 1/2 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (16 ounces) pumpkin puree
  • 3 tablespoons balsamic vinegar
  • Baked pumpkin seeds, for garnish (optional)

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  1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown

  2. Using a food processor, puree the beans and tomatoes with 1/2 of the vegetable broth

  3. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot

  4. Simmer the mixture, uncovered, until thick, about 40-45 minutes

  5. Before serving, stir in the balsamic vinegar

  6. Garnish with baked pumpkin seeds

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You could substitute any root vegetable puree if you aren't a fan of pumpkin Pistachio!

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I love black bean soup but I do not like pumpkin.

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I liked this recipe, but I did not really care for the color.... so next time I think I will use Great Northern Beans. Oh and most importantly, I prefer a good curry powder over the cumin. I like both, but just my opinion.

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it is 44 ounces total, or 3 standard size cans (a little under 15 oz each)

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