Pumpkin Black Bean Soup



I love anything with pumpkin as a main ingredient, it always plays nice with other flavors in a recipe.  With all the cold and blustery days we have had here in Oregon, soup has most definitely been on my mind.  Today those thoughts of a warm dinner served with buttery, crusty bread came to fruition.

This meal turned out amazing, even my husband, who is not necessarily ecstatic when it comes to eating a vegetarian dish, he usually wants some kind of meat, was very happy with the end result.  In fact he loved it.

The soup was very thick and hearty with a tangy taste brought on the addition of balsamic vinegar.  Overall it was an A+ as far as taste goes.  The soup is also very easy to make, another plus in my book with the busy schedule I have been keeping lately.

If soup is in your near future give this one a try, I think you'll enjoy it.


In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.

In a food processor or blender puree the beans and tomatoes with half of the vegetable broth.  Add pureed ingredients, pumpkin and the rest of the broth to the pot.


Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes.  Before serving stir in balsamic vinegar. 


Garnish with baked pumpkin seeds.

Print Recipe

Pumpkin Black Bean Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4-6

Ingredients

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (16 oz) pumpkin puree
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 4 cups vegetable broth
  • 1 Tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons balsamic vinegar
  • baked pumpkin seeds for garnish

Directions

  • In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.
  • In a food processor or blender puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and the rest of the broth to the pot.
  • Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes. Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds. We also added a dollop of sour cream. If you like heat, add some cayenne while the soup is simmering.


We also added a dollop of sour cream.  If you like heat, add some cayenne while the soup is simmering.

Have a safe and insane Halloween night!

One Year Ago: Last Minute Halloween Slackers

Post a Comment

30 Comments

  1. elra 1

    What an interesting combination Cathy. Looks delicious.

    Reply
  2. This soup is so comforting and packed full of flavour Cathy. If it weren’t 4:10 AM I would thing of having a bowl.

    Reply
  3. pam 3

    Perfect fall soup!

    Reply
  4. grace 4

    i claim to not like pumpkin, and i’ll still stand by that. however, i’m quite certain i would love this soup. black beans rule, and that little touch of allspice would be great! happy halloween, cathy!

    Reply
  5. Julia 5

    Looks delicious! And the black-orange combo seems very Halloween-esque.

    Reply
  6. Barbie with a T 6

    I just love the seasonings in this soup, but I would like to try it without pureeing the beans and tomatoes. Do you think it will be just as tasty? What a great quick Halloween evening dinner it will be. Happy Halloween to you! Thanks for the great recipes and interesting topics regarding the winery and your new lifestyle.

    Reply
  7. Mmmm, mm, mmm! Soup is good food.

    You have a great day with those boys, I’m sure they are just as excited as mine!

    Reply
  8. The combination of pumpkin and black beans never occurred to me, but this sounds yummy! Especially on a very blustery Halloween night like we’re slated to have! Winds in excess of 40mph with wispy clouds passing o’er the moon…deliciously spooky!

    Reply
  9. dawn 9

    This sounds amazing with the black beans and pumpkin, very nice!!

    Reply
  10. I’ve been thinking pumpkin and chili a lot lately, and this combines the two thoughts perfectly!

    Reply
  11. Fallon 11

    I love the use of pumpkin in a black bean soup. I will have to make this soon!

    Reply
  12. Wow Cathy. This must be dinner tomorrow! Thank-you!

    Laura

    Reply
  13. Lena in VT 13

    This is a lovely Fall soup, love the spices in here too, very nice with the pumpkin seed garnish too!

    Reply
  14. donna 14

    This sounds most delicious, perfect for the season.

    An insane and safe night, that is just what Ive planned..

    Reply
  15. Biz 15

    OMG, I am definitely making this soup tomorrow!

    Happy Halloween! 😀

    Reply
  16. Laurie 16

    Happy Halloween! Your soup looks so delicious that I can’t wait to try it. Hope the boys have a great time tonight!

    Reply
  17. Lisa Sipple 17

    Wow, what a great combo here, love the beans and pumpkin and spices! Magic in a bowl, perfect for Halloween!

    Reply
  18. Happy Halloween!!

    Reply
  19. Lydia 19

    The balsamic vinegar is a great idea to freshen the taste of the beans. Thanks!

    Reply
  20. Any soup involving black beans gets the thumbs up from me – add the tang of balsamic and all of that other good stuff and it’s got to be a winner.

    Reply
  21. Marjie 21

    If you could get it past your eyeballs, I think it would be nice! I am ashamed to admit that sometimes I look at things and say, “There’s no way…”

    Reply
  22. I saw the title and thought, “I don’t think so!” I started reading and thought, “Hmmmmm.” I got to the recipe and thought, “Mmmmmm!”

    Reply
  23. Does that ever look like a fantastic soup! Black beans and pumpkin are a great combination, along with all the spices you’ve used. Making this one for sure.

    Reply
  24. What is it with men and meat–my husband is the same way…a meal just isn’t a meal without meat. I’m going to slip this soup by; it looks fantastic!

    Reply
  25. Don 25

    I want this now, which means I have to make it.

    Reply
  26. Cathy,

    This soup is wonderful! It has a spot in a drawer with my favorite recipes now. Thank-you!

    Laura

    Reply
  27. Wow cinnamon, allspice, and cumin, this soups sounds so flavorful. I do love those flavors and the combination of the black beans and pumpkin sound delish!

    Reply
  28. Katherine 28

    This was delicious! We enjoyed it with homemade cornbread. I made it the day before and let it sit overnight and reheated it. Yum.

    Reply
  29. emiglia 29

    This may be my new favorite soup on the planet. Seriously… you rule!

    Reply
  30. I would have never put these two flavors together, but it sounds awesome!!

    Reply

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