Black Bean Pumpkin Soup Recipes

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PUMPKIN BLACK BEAN SOUP



Pumpkin Black Bean Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (2-1/2 qt).

Number Of Ingredients 15

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) solid-pack 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

Steps:

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

Nutrition Facts : Calories 221 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 6g protein.

PUMPKIN AND BLACK BEAN SOUP



Pumpkin and Black Bean Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Steps:

  • Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

BLACK BEAN-PUMPKIN SOUP



Black Bean-Pumpkin Soup image

This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds

Steps:

  • Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.

BLACK BEAN PUMPKIN SOUP



Black Bean Pumpkin Soup image

The black beans and the pumpkin are so delicious together you won't believe it. And with all the spices used, each bite is a flavor party in your mouth! Garnish with baked pumpkin seeds.

Provided by MissBunnyCakes

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 13

¼ cup olive oil
⅓ cup chopped red onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground black pepper
1 pinch ground allspice
4 cups vegetable broth, divided
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can pumpkin puree
3 tablespoons balsamic vinegar, or more to taste

Steps:

  • Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.
  • Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.
  • Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 57.7 g, Fat 15.3 g, Fiber 20.7 g, Protein 16.5 g, SaturatedFat 2.2 g, Sodium 2196 mg, Sugar 11.6 g

PUMPKIN BLACK BEAN SOUP



Pumpkin Black Bean Soup image

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon curry powder
2 cups chicken broth
1/2 teaspoon thyme
1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1/4 cup fat free sour cream

Steps:

  • In a large soup pot, heat the olive oil.
  • Sauté the onion and garlic in the olive oil for about 4-5 minutes.
  • Add the cumin and curry powder and sauté for an additional 4-5 minutes.
  • Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
  • Stir in the black beans and tomatoes.
  • Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
  • Remove from heat.
  • Stir in the 1/4 cup nonfat sour cream.
  • Serve.

PUMPKIN BLACK-BEAN SOUP



Pumpkin Black-Bean Soup image

Provided by Joanna Pruess

Categories     soups and stews, appetizer

Time 2h45m

Yield Eight servings

Number Of Ingredients 14

1 pound black beans, washed and picked over
1 teaspoon salt
3 tablespoons unsalted butter
1 1/2 cups finely chopped onions
3 large cloves garlic, minced
3/4 cup canned tomatoes, drained
1 cup fresh or canned pumpkin puree
6 ounces boiled ham, cut into 1/8-inch cubes
2 1/2 to 3 1/2 cups beef stock
1 tablespoon ground cumin
3 to 4 tablespoons sherry vinegar
1 teaspoon salt, or to taste
Freshly ground black pepper
1/2 to 1 cup medium sherry

Steps:

  • Place beans in a heavy saucepan and cover with boiling water to a level of about two inches above the beans. Add one teaspoon of salt, return to the boil and then simmer, partially covered, for about two to three hours or until the beans are tender. Add more water if beans become dry.
  • Meanwhile, melt the butter in a heavy skillet over medium heat. When it has foamed, stir in the onions and garlic and saute for 8 to 10 minutes or until lightly colored and tender. Set aside.
  • When the beans are tender, stir in the tomatoes and transfer to a processor fitted with a steel chopping blade. With a few on-off motions, process until the beans have started to smooth out, but are still somewhat chunky. This will have to be done in batches. Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock.
  • Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well. Bring this mixture to the boil and then reduce heat and continue cooking uncovered for another 20 to 25 minutes, stirring occasionally.
  • Stir in the sherry and taste for salt, additional vinegar and other seasonings. If soup is too thick, add stock or sherry. If too thin, continue cooking until thicker.
  • To serve, use a handsome pumpkin and cut off the lid in a scalloped or zigzag pattern. A so-called sugar pumpkin has fewer seeds and heavier meat. Remove the seeds and pull off the strings from them. Toast the seeds on a flat pan in a preheated 400-degree oven in two tablespoons of oil for seven to nine minutes or until they are well colored. Remove from the oven and sprinkle with salt. Fill the pumpkin with soup and use the toasted seeds as croutons.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 642 milligrams, Sugar 5 grams, TransFat 0 grams

PUMPKIN BLACK BEAN SOUP



Pumpkin Black Bean Soup image

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.

Provided by REEDYGAL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 9

Number Of Ingredients 11

3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
¼ cup butter
1 ¼ cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
½ pound cubed cooked ham
3 tablespoons sherry vinegar

Steps:

  • 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.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP



Caribbean Pumpkin and Black Bean Soup image

Categories     Soup/Stew     Bean     Vegetarian     Quick & Easy     Dinner     Lunch     Pumpkin     Fall     Healthy     Vegan     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can black beans, drained
1 14-ounce can light unsweetened coconut milk
1 cup canned vegetable broth
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel

Steps:

  • Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
  • Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

BLACK BEAN PUMPKIN SOUP



Black Bean Pumpkin Soup image

Categories     Soup/Stew     Food Processor     Bean     Tomato     Thanksgiving     Kid-Friendly     Ham     Pumpkin     Sherry     Fall     Simmer     Gourmet     Small Plates

Yield Makes about 9 cups

Number Of Ingredients 16

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar
Garnish:
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

Steps:

  • In a food processor coarsely pureé beans and tomatoes.In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
  • Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
  • Serve soup garnished with sour cream and toasted pumpkin seeds.

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Top Asked Questions

What's the best way to make black bean soup?
Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside. Advertisement. 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.
Can you eat pumpkin soup with black beans?
This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy. This vegetarian soup is hearty enough to eat as a meal.
How to make pumpkin soup with chorizo and black beans?
A pumpkin soup with chorizo sausage, black beans and smoky hot chipotle chili peppers. Cook the chorizo in a large sauce pan over medium-high heat, about 7-10 minutes, breaking it apart as it cooks and set aside. Add the oil and onion, and saute until tender, about 5-7 minutes.
How do you make pumpkin and pumpkin soup?
This will have to be done in batches. Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock. Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well.

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