"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!" — Julie
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red bell pepper, chopped
1 (15 ounce) can
1 (15 ounce) can
black beans, rinsed and drained
1 (14 ounce) can
whole kernel corn, drained
1 (8 ounce) can
fresh cilantro leaves, finely chopped
salt and pepper to taste
heavy cream, whipped
fresh chopped cilantro, for garnish
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 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.
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.
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!
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!
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Bean Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 248
** Calories from Fat: 95
This creamy pumpkin soup is a fall favorite.
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