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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.

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.


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

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 sautĂ© 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.

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Comments

  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

  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

  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

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