Rating: 4.43 stars
72 Ratings
  • 5 star values: 38
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

A friend of mine makes a similar Southwestern-style soup using sweet potatoes, but I found that processing the potatoes takes a bit of extra work. I came up with the idea to use canned pumpkin and created this wonderful, thick, hearty soup that doesn't take a lot of effort to make. It's full of all that's good for you, so enjoy!

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
6 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.

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  • Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.

  • Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.

Nutrition Facts

248 calories; protein 6g; carbohydrates 38.7g; fat 10.5g; cholesterol 20.5mg; sodium 858.1mg. Full Nutrition
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Reviews (59)

Most helpful positive review

Rating: 4 stars
10/06/2008
I found this exact recipe on Recipezaar and love it! Although that recipe did not call for cilantro - it called for 1 tsp. curry, 1 1/2 tsp cumin and 1/2 tsp cayenne - I would knock the cayenne back to 1/4 though...it was pretty spicy!! And I made it with fresh pumpkin - takes a little time to cut, peel, boil and mash the pumpkin - but tasted great and a nice way to use pumpkins this fall! Read More
(38)

Most helpful critical review

Rating: 3 stars
11/09/2011
This was pretty good but it didn't blow me away. I had extra pumpkin on hand so it is a creative way to make a savory pumpkin dish. Read More
(2)
72 Ratings
  • 5 star values: 38
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/06/2008
I found this exact recipe on Recipezaar and love it! Although that recipe did not call for cilantro - it called for 1 tsp. curry, 1 1/2 tsp cumin and 1/2 tsp cayenne - I would knock the cayenne back to 1/4 though...it was pretty spicy!! And I made it with fresh pumpkin - takes a little time to cut, peel, boil and mash the pumpkin - but tasted great and a nice way to use pumpkins this fall! Read More
(38)
Rating: 4 stars
10/10/2008
This sounds great I like to use grated ginger (fresh) with pumpkin or winter squash. A hint about cooking fresh pumpkin: cut in half scoop out the seeds (bake and eat the seeds) then place on oven safe pan with 1/2 inch water and roast in a 300 degrees till tender brings out the flavor and when cooled a bit you just scoop out the pulp NO PEELING! works for me every time. Read More
(28)
Rating: 4 stars
10/10/2008
This is a great soup with a few changes for my family. We used white beans no corn and with the suggestions of others added 1/2 tsp more cumin 2 tsp fresh ginger 2 tsp curry powder and almost a 1/2 tsp of cayenne pepper. Very tasty! Read More
(25)
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Rating: 5 stars
10/21/2009
My husband and I loved this soup... with our own slight twists. I wanted to keep the soup more of a southwest style, so I did not add curry and ginger as other reviewers did. I added 2 tsp of cumin and replaced the tomato sauce with a large can of diced tomatoes. Added a little kick with cayenne and garnished the soup with sour cream instead of whipped cream. Delicious! Read More
(15)
Rating: 5 stars
10/28/2009
INCREDIBLE! I changed/added a few items as I was working with what I had on hand...used 1 cup frozen corn chopped small fresh tomato and finally added 1 Tbsp. balsamic vinegar. As a garnish added a dolop of sour cream. This is a keeper! Thank you so much! Read More
(10)
Rating: 5 stars
01/20/2009
We had a small dinner party last night and featured this soup and it was a huge hit! The only thing we changed was to puree it all with a hand blender. Creamy hearty perfectly spiced and delicious! Read More
(9)
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Rating: 5 stars
11/08/2008
Amazing soup! I took others advice and increased the cumin to 1.5 tsp and added 2 tsp curry and 0.5 tsp of cayenne pepper, it's got the perfect kick! Read More
(8)
Rating: 4 stars
09/09/2011
Very good! we used white beans instead of black beans as another reviewer suggested. Also replaced the cumin with red curry. It was overall a great soup and i would definitely make it again! thanks for sharing! Read More
(7)
Rating: 5 stars
10/23/2011
Very good. I also added a chili pepper. And I browned some stew meat cubes and threw those in to. I didn't have potatoes, so I cubed up some fresh pumpkin and threw that in with 1 c. pumpkin puree instead. Whipping cream wasn't needed. Just top with a little cheese and chips...like a taco soup. I think it helped that I accidently browned the onions and cumin a little. Read More
(5)
Rating: 3 stars
11/09/2011
This was pretty good but it didn't blow me away. I had extra pumpkin on hand so it is a creative way to make a savory pumpkin dish. Read More
(2)