Sunday, November 25, 2012

Black Bean and Pumpkin Soup.......

This was so delicious and so easy.  I topped my bowl off with sliced avocado and low fat Greek yogurt.  Adapted from Allrecipes.com

4 Tablespoons olive oil
1 cup onion, finely diced
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small can diced green chilies
3 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced zesty tomatoes
1 can (16 oz) pumpkin puree
1 cup roasted corn ( I get mine at TJ's)
4 cups vegetable or chicken broth
1/4 cup chopped cilantro
Salt to taste

1. In a large pot heat the oil. Add the onion, garlic, cumin, chilies and salt, cook until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans and tomatoes. Add the puree, pumpkin and broth to the pot.

3. Simmer uncovered until thick, add third can of black beans and corn, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Add chopped cilantro and serve.


  1. This looks amazing & healthy! I love the addition of the avocado too! Yum!

  2. Oh beans and avocado sounds yummy!!!
    Have a nice week ♥

  3. what a great way to use pumpkin... love black bean so this is the soup for me... love that you've served it with avocado too, very special. x

  4. Sounds delicious, comforting, winter-cozy!

  5. Oh it just looks yummy. I have to see If I have black beans because I know what is for dinner tonight. :) I even have an avocado. I am making your cranberry nut bars this afternoon. :)

  6. This is unlike any pumpkin soup I've ever seen---I love the deep rich color!

  7. Sounds really good, I just love finding different ways to use beans:@)

  8. Mmmm! I like the addition of the chilies. I've made black been and yellow squash enchiladas, but never thought of this combination. Sounds like a wonderful meatless meal for a Monday night!


  9. Where on earth have I been! I have never heard of this soup but gosh it looks yummy. So glad I came by to catch up with you tonight. Those cranberry bars on the previous post have me wanting to get in the kitchen even at this late hour.
    Been thinking of you wondering if you were okay. That Sandy really left a horrible mess in her path. My heart goes out to all who have lost so much. Did you have damage too or outage.
    Hope you had a nice Thanksgiving.

  10. This is one hearty soup. Never made anything else but pie with pumpkin; great inspiration with the avocado sitting on top.

  11. Oh my goodness! This looks a perfect soup for this time of year - so many good flavours in this recipe! Yum! I have leftover pumpkin puree and a couple cans of black beans!

  12. This is beautiful. These are the types of soups that I crave. Awesome. Thank you for sharing.


  13. This soup looks and sounds delicious - perfect for cool weather! Healthy, too!

  14. I made your cranberry bars for Thanksgiving! I used Pamela's baking mix in place of the flour to make them gluten free. They were amazing!!!!

    Now as for this soup, we will be taking care of our last pumpkin this weekend...thanks for the idea!

    1. I'm so happy you tried them. They are so easy and yummy!

  15. Hmmmmm, sounds pretty good to me. Never thought of mixing pumpkin with black beans but if you say it's good, that's good enough for me.

    Thanks for stopping by and commenting, too! Susan

  16. This looks delicious. I love black bean soup and I'll definitely try this recipe. Thanks for sharing :)

  17. Oh my gosh! I am making this soup right now and my kitchen smells 'divine'! Thanks, Susan for a great recipe! slurp! just tasted and it's wonderful! XO!

  18. YES please - what a SUPER charged comfort dish for all the snow and ice we have been having! LOVELY! Karen

  19. This is one delicious and easy looking recipe, I'm going to have to give it a try.

    We got a dusting of snow last night, so it's beginning to feel a lot like Christmas.

    Wishing you a very Merry and bright Christmas season.


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