Pumpkin Bean Soup

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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!

—Nicole

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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.

—Gwen on the West Coast

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56 Ratings

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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.

—RoRo

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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!

—Mountain Girl

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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!

—mariasmenu

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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!

—Cookingwithpanda

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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!

—melanie

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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!

—Gini

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Nutrition

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
955 mg
38%

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

Nutritional Information

Pumpkin Bean Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 248
** Calories from Fat: 95

% Daily Value *
** Total Fat 10.5g 16 %
** Saturated Fat 4.3g 21 %
** Cholesterol 20mg 7 %
** Sodium 955mg 38 %
** Potassium 727mg 20 %
** Total Carbohydrates 38.7g 12 %
** Dietary Fiber 7.5g 30 %
** Protein 6g 12 %
** Sugars 12.4g
** Vitamin A 364 %
** Vitamin C 88 %
** Calcium 9 %
** Iron 35 %
** Thiamin 15 %
** Niacin 21 %
** Vitamin B6 23 %
** Magnesium 22 %
** Folate 49 %

* 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.