Skip to main content New<> this month
Get the Allrecipes magazine

Pumpkin Black Bean Soup

Rated as 4.33 out of 5 Stars
1

"This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 151
Original recipe yields 9 servings (9 cups)

Directions

{{model.addEditText}} Print
  1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
  2. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

Nutrition Facts


Per Serving: 151 calories; 10.2 7.4 7.4 28 1052 Full nutrition

Explore more

Reviews

Read all reviews 380
  1. 474 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This soup is delicious! I love to make soup, and my husband always greets them with a bit of a groan. This soup put the biggest grin on his face for a very long time. His exact words were "thi...

Most helpful critical review

This is a decent base recipe, but it needs a lot of help to become something good. I would recommend the Jamaican Black Bean Chili if you want a well rounded recipe to work with. (It is the only...

Most helpful
Most positive
Least positive
Newest

This soup is delicious! I love to make soup, and my husband always greets them with a bit of a groan. This soup put the biggest grin on his face for a very long time. His exact words were "thi...

I bought a larger can of pumpkin than I needed, so I was looking for a good recipe to use the remainder of the can. This was as easy as could be. Didn't have sherry vinegar so followed others ...

This was excellent! The pumpkin is very subtle, but good. I added cider vinegar because I didn't have sherry vinegar and it was very good. I ate for lunch for two days in row after and it is ...

Mmmmm...this soup was very tasty with a few alterations. I used home made black beans, fresh tomatoes, extra garlic & onion, and added 1tsp cumin, 1/4 tsp cayenne, bay leaf, and used apple cide...

The reviewer that mentioned the appearance of this soup was not kidding. It is not pretty. But is is a very hearty and inexpensive soup that served as a great work week lunch for me. I skippe...

This is a decent base recipe, but it needs a lot of help to become something good. I would recommend the Jamaican Black Bean Chili if you want a well rounded recipe to work with. (It is the only...

This was excellent the first day and even better as leftovers. The ham adds nothing. I think it would be fine without any meat at all; if I were to add meat again next time, I would try some s...

I enjoyed this recipe - I have to admit half way through it I started thinking to myself that this must be a joke. Pumpkin, black beans and beef broth? Who would have thought? I didn't use the...

As a vegetarian I am always on the look out for new recipes with beans, this one is fabulous and so cheap. I use dried beans, and if anyone is interested - a 1 pound bag of dry black beans yield...