Pumpkin Black Bean Soup

Pumpkin Black bean soup is one of my favorite comfort foods.  I go this recipe out of a 15 minute meal cookbook.  After making a few changes to the recipe it can still be put together and served within 30 minutes.  The extra 15 minutes means more chopped and saute’d veggies which equals more flavor.  I realize it’s not quite the season for canned pumpkin but  I’m hoping people are as crazy as me and stock up on it during the fall for the rest of the year.  My daughter made this using fresh pureed butternut squash in place of the canned pumpkin and had very good results.

  • 2 15 ounce cans of black beans drained and rinsed
  • 1 medium onion chopped
  • 1 red or green pepper chopped
  • A few celery stalks chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 15 ounce can pumpkin puree (be sure it’s pure pumpkin not pie mix!)
  • 1 cup frozen corn kernels (optional)
  • 2 teaspoons minced garlic
  • Salt, pepper to taste
  • ¼ chopped cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Saute onion, pepper, and celery in olive oil until translucent.  Add garlic and seasoning and sauté for another minute.  Add broth and black beans and bring to a boil over medium high heat.  Lower heat to medium and add in pumpkin puree.  Stir until well blended and simmer a few minutes.  Stir in lime juice.

When serving sprinkle fresh cilantro on top of the bowl.

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  1. I love soup and this sounds great. I ate something like this around a campfire last year and it was perfect. Thanks for the recipe.

  1. October 19th, 2010

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