Pumpkin Black Bean Soup


  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/2 cup white wine
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream


  • In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
  • Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.

Nutrition Facts

1 cup: 221 calories, 12g fat (6g saturated fat), 27mg cholesterol, 608mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 6g protein.

Originally published as Black Bean Pumpkin Soup in Holiday & Celebrations Cookbook 2019

Total Time
Prep: 30 min. Cook: 20 min.

10 servings (2-1/2 qt)

I picked up this recipe at a grocery store that was promoting ways to use pumpkin. This is probably one of the best soups I have tasted with two ingredients that usually aren’t found together in a recipe. Now it’s one of my favorites. Lori Karavolis, McMurray, PA

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Written by tasteofhome


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