Pumpkin Bean Soup Recipe - Allrecipes.com
Pumpkin Bean Soup Recipe
  • READY IN 50 mins

Pumpkin Bean Soup

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
  2. Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
  3. Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2008

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!

Most Helpful Critical Review
Nov 09, 2011

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.

Oct 10, 2008

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.

Oct 10, 2008

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!

Oct 28, 2009

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!

Oct 21, 2009

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!

Jan 20, 2009

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!

Sep 09, 2011

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!


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  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 858 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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