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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Is 3 - 44oz cans of beans correct?

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looks awesome

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i would like it a bit creamy and would add some sour cream swirled in or lite cream swirled in. And I would comp it with carrot raisin salad on the side.

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Hey, guess you haven't tried plain pumpkin soup before? Surely you've had black beans. Besides the health benefits, don't be quick to knock it before you've tried it. Soups are great comfort food on cold days too.

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This recipe looks tasty and sounds great! And it's good that 10-year -old kids like it too. Can't wait to try it.

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