Pumpkin Black Bean Soup


This is a delicious pumpkin and black bean soup that tastes even better reheated the next day. It's easy to make too! Top with a dollop of sour cream and toasted pumpkin seeds if desired.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins


  • 3 (15 ounce) cans black beans, rinsed and drained, divided

  • 1 (16 ounce) can diced tomatoes

  • ¼ cup butter

  • 1 ¼ cups chopped onion

  • 4 cloves garlic, chopped

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 4 cups beef broth

  • 1 (15 ounce) can pumpkin purée

  • ½ pound cubed cooked ham

  • 3 tablespoons sherry vinegar


  1. Empty two cans beans into a food processor. Add diced tomatoes and purée until smooth.

  2. Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining whole beans, broth, pumpkin purée, and vinegar until well blended. Simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham and cook until heated through, 3 to 4 minutes.

Nutrition Facts (per serving)

151 Calories
10g Fat
7g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 151
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 28mg 9%
Sodium 1052mg 46%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 7g
Vitamin C 14mg 71%
Calcium 42mg 3%
Iron 2mg 11%
Potassium 234mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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