Pumpkin Bean Soup

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!

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!

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.

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!

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!

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!

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!

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!

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.

I was kind of worried about this soup (as was my wife) but after cooking it and letting the flavors blend, it was actually really good! I added in a little bit more of each spice it was calling for but it was probably needed. You should taste it first to decide for yourself.

Absolutely perfect just as is. Reheats wonderfully.

I followed the reviewers advice and added curry & ginger. Delicious! I didn't have tomato sauce on hand so I used a can of diced tomatoes and a shot of tomato paste. Fantastic way to use up leftover ingredients from Thanksgiving!

This is really yummy! I followed the recipe exactly, using sour cream as the garnish, and I found the spices just right. I definitely recommend adding the sour cream, it's the perfect extra flavor.

My husband and I both really love this soup. I have already made it twice, making a double batch the second time. It is very simple and quick to make.

I made the soup as written, except for using green peppers instead of red ones. I found the need to add some extra flavor when the soup was done. I added a few shakes of chili powder and two more teaspoons of salt. I served it up with dollops of sour cream, surrounding them with a sprinkled blend of Mexican cheese, and ate it using white tortilla chips. Both my husband and I enjoyed it, was like a different kind of chili.

Loved this! It's so healthy too. I used fat free chicken broth but next time i may try vegetable broth. I also added an extra can of beans(either black or garbanzo beans) and used frozen corn and a frozen mix of bell peppers. I did not use the cilantro but did as others suggested. I added 1 1/2 tsp of cumin, 2 tsp of curry powder, 2 tsp of ground ginger and 1/4 tsp of cayenne pepper. It was great!

This soup was so flavorful and healthy. My hubby and oldest child liked it too.

I would give this 10 stars if I could! Sooooo good. I used fresh pureed pumpkin and leftover corn cut off the cob. I did not have cilantro, but will make sure I do the next time I make this, which will be soon. I also added about 1/2 cup of evaporated milk at the end because I didn't want to throw it away. Thanks so much for sharing.

Great soup!!! I added nutmeg, coriander, and brown sugar. If I had some sage I would have put that in also. I didn't have red peppers or black beans but I did have navy beans so I used those. I also deglazed my pan with apple wine after the onions, garlic, and spices were done. YUM!

Wonderful soup recipe, I was looking for a pumpkin soup and this will be the one I used forever and ever. I liked this one because it used more pumpkin compared to similar recipes and included cumin, mmm. I made this to use up leftover chopped ham so I changed the beans to Northern, two cans for preference, and threw in at least a pound of ham. With the extra stuff I used a whole 48oz can of chicken broth, also for preference as we like brothy soups. My last change was to use a 14oz can of green chili tomatoes instead of tomato sauce, the added heat was perfect for us. I'm sure the next time I make this I'll change some more things around but the recipe itself is flawless, thanks so much for posting!

I loved this, but my kids HATED it. I think its a bit much for kiddos. Lots of flavor. I will make it again, but with an alternative for the kiddos. Darn picky kids!!!!!!!

Made this on a lazy fall saturday...we all loved it! Im pretty sure I tripled the cilantro, but was still delicious!! Put a scoop of plain greek yogurt on top...yum! WIll make a double batch next time!!

This is a great soup for those cooler days when you need something quick and healthy. I also added a touch of curry powder to make the soup more complex in flavor. Thanks for the recipe! BTW, my 3 year old son enjoyed this soup, too.

So good. Instead of heavy cream I added sour cream & a sprinkle of cheese with cilantoro. It is amazing with or without.

Wow, this was yummy! I topped it with cheese and sour cream and ate it with tortilla chips. I also used homemade pureed pumpkin. Yeah, this was really good!

Very nice and very hearty. It did not even need salt and pepper for taste, which is good as this soup is already high in sodium. I used dried black beans rather that canned and low sodium chicken broth to make this a truly healthy soup. I could not detect the cilantro, so would add considerably more. Thank you for the recipe!

Very bland. I don't plan to make this again. I could have found much better uses for all the ingredients!

i made it for angel's baby shower. i thought it was pretty good. everyone else thought it was really good.

This soup would be a 5 if it were seasoned better; I love the veggies, but I thought it was a bit bland. I added 1 tsp fresh New Mexico red chile powder to the leftovers, and it was great. I also used a lot more cilantro, and fresh roasted pumpkin. I'd make this again with green pepper instead of red (thought the red was too sweet with the corn), more cumin, the red chile powder, and another clove of garlic. All in all, though, a very good recipe!

Fantastic! Best soup I've made this fall so far, and I make one every Sunday night. I mostly kept to the recipe, but used frozen corn instead of canned and garnished with yougurt instead of cream. I was able to take a small portion and puree it a little bit more for my 10-month old and he loved it too!

I really liked this soup. The second day I added some leftover Salsa Chicken, it was even better. I would make this again.

Good but due to a review I added 1/2 tsp more of cumin and 2 tsp curry. I did serve with fresh cilantro and lime they weren't necessary it was good without it but we are lime lovers.

VERY pumpkin-y, but VERY good! I've made this twice now, once per the recipe and once with half the pumpkin and the other half vegetable stock. Both were excellent, the first being more like a stew and the second more of a soup. We prefer the thinner soup-like version as it doesn't scream pumpkin at you, but as I said, both were delicious. This is now a staple on our Lenten table as even our 6 year old daughter loves it! Thank you for such a great way to use pumpkin!

As written, it was very tasty but lacked depth. I ended up adding some chipotle peppers in adobo sauce to intensify the smokiness. Since I was roasting peppers for the main course, I actually roasted the red pepper and removed its skin before adding it to the soup. Also, a touch of cinnamon really rounded out the flavor profile. Another tip: throw in the entire cob of corn and let it sit as you simmer. The corn really sweetens things up. This was a thick, hearty, chili-like soup. Thank you, pumpkin gods!!

Despite doubling, substituting, and mangling the directions, I loved this soup! Started with 1 lb black beans pressure-cooked in 4 cups chicken broth, substituted Pumpkin Pie Spice for the cumin and orange bell peppers for the red, skipped the cilantro and cream. Yummy!

This is a hardy soup with an excellent flavor and will definitely make again. I made it with following differences. I used the flesh of a fresh pumpkin instead of canned (see below). Also, I didn't have the cumin, or a can of corn, and only used one can of chicken broth to make a thicker soup. The pumpkin I used was the flesh of one 12 inch pumpkin quartered with seeds and fibers removed and cooked in crock-pot with 1 cup of water for 2 hours. Let cool and spooned out from the outer shell, then pureed in blender. Make about 3 cups. Use all of this in the soup.

Yes, would make again, perhaps adding curry powder. Used plain greek yogurt to garnish, which really added to the flavor and texture.

Very nice. A keeper for future.

My grocery store was out of pumpkin so I substituted 12oz frozen pureed squash, added a tablespoon of curry powder, 1 can of diced rotel tomatoes with habanero peppers (because I like it hot) and shredded chicken. Delicious!

This was okay, definitely nothing to write home about. The Pumpkin Black Bean Soup recipe submitted on Allrecipes by ReedyGal was much better than this...this was rather bland & heavy, but giving it a 3 because it can be made low fat, as the heavy cream was optional. Sorry Julie... :-{

I only had green pepper, so used it instead of the red pepper, I added a few mushrooms, and instead of using chicken broth, I used water. This is a hearty, tasty soup! Thanks for the recipe!

Really liked it. I didn't have fresh cilantro so substituted one tsp of ground coriander seed and two shakes around the pot of curry powder. So easy to make and so YUM!

This soup is very good. I added a bit of hot sauce for some kick. Nice velvety consistency.

good with seasoned chicken breasts

Very good...my bf hates pumpkins and he had some not even realizing it was pumpkin soup!

I used fresh puréed pumpkin, included a can of chickpeas and added bay leaf along with curry powder, will make again.

This was delicious! We added garbanzo beans and mixed in a dollop of sour cream, and used vegetable broth in place of chicken broth. Will definitely make again.

Use white beans instead of corn since it's what I had on hand; reminded me of a crossover between a autumn harvest soup and a chili. Definitely will make again!

This was a great recipe! I also followed previous reviews and added a little more cumin, 1 tsp of curry, a pinvh of cayanne, and about a tsp of fresh ginger. once the onions and peppers had cooked down, I added all the spices, pumpkin, tomato sauce and chicken broth and used and emulsion blender before adding the corn and white beans. Very hearty and flavorful! Yum!

A favorite already after two double batches consumed at my house! Great flavor, and very healthy. Makes a hearty meal. A fifth star to add when the spices are just right. Still could use more.

Our whole family loves this recipe...a winter and fall staple at our house. We always add a dash or two of cinnamon to give it a little more warmth and cut the acidity of the tomatoes. Delicious!

Great soup! Took just shy of an hour start to finish. We added an additional 8 oz of broth as the basic recipe is really thick. Also topped with sour cream instead of whipped cream. Next time we might use some green pepper and white corn for color. Considering adding sweet Italian sausage as well.

This was very good. I added 1/3 cup barley because I really like barley in soup. Yes I will make again.

This is more of a stew, but quite delicious. I was curious what the pumpkin would do. It gave a slight squash flavor, but the tomato sauce was the major flavor in the sauce. My husband doesn't like soups or squash too much actually loved it. Tasty dish! I'll certainly make it again.

I made this with kidney beans in the INSTANT POT in a quarter of the time.

This soup was SO good. I changed it a little- using what I had at home. I used pureed acorn squash instead of pumpkin and pinto beans instead of black beans. The soup had plenty of good flavor and a great texture.

Yummy, but needed more seasoning. It will be better next time.

What a nice change for dinner. I pureed a pumpkin about 6 weeks ago and needed to use the frozen batch for something yummy. The family liked it. I added chopped jalapeño and used green onion instead of regular since we have it in the garden.

It's pretty good. Best eaten with tortilla chips