Pumpkin and Black Bean Soup

Total Time:
20 min
5 min
15 min

4 to 6 servings

  • 2 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 medium onion, finely chopped
  • 3 cups canned or packaged vegetable stock, found on soup aisle
  • 1 can (14 1/2 ounces) diced tomatoes in juice
  • 1 can (15 ounces) black beans, drained
  • 2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
  • 1 cup heavy cream
  • 1 tablespoon curry powder, 1 palm full
  • 1 1/2 teaspoons ground cumin, 1/2 palm full
  • 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
  • Coarse salt
  • 20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

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    Would only make this again if *had* to. Like had a ton of black beans and pumpkin and didn't know what else to do. Even then....the kids barely made it through and although Hubby and I didn't feel it was that bad it was certainly a meal that was not as good as most of mine.
    This was good but was missing something. I added bacon and it was delightful.
    Even though I used chicken broth and added some fresh garlic (I love butternut squash bisque so I copied some of those ingredients), I thought the soup was definitely missing something. Even adding curry and additional salt, it lacked flavor and I ended up dumping the entire pot down the sink.
    As I was adding the can of chopped tomato I had a bad feeling that this was an odd ingredient. I was right. The tomato ruined it for me. I added some chopped sausage because I love sausage in bean soup. I think the whole thing would have been okay (not great) if I had skipped the tomato. As it was, most of it got thrown out. No one in the family really liked it. There are much better bean soup recipes out there.
    Good but not great, I felt it was definitely missing something in flavor and decided it was meat. Next time I will use chicken broth to add a depth of flavor, otherwise keep it as is. Good recipe and great way to use the Halloween pumpkin.
    This soup is wonderful! I recently had mouth surgery and cannot chew anything so the only modification I made was to puree the entire batch of soup after it was cooked. It made the soup thicker and smooth and it was so good I would probably puree this recipe any time I make it in the future! My 8 year old son even loved it which should give it a rating of 10! Definitely a keeper in my house!
    Modifications: pumkin


    I have made this recipe dozens of times. I like to add about a tablespoon or less of sugar. I just made it with pumpkin pie mix. NO, NO, NO, NO, NO! IT IS WAY TOO SWEET. I'VE ADDED 1/2 A JICAMA, A CAN OF COCONUT MILK, ANOTHER CAN OF DICED TOMATOES, LEMON JUICE--I'm running out of stuff to add. It's edible, I'll serve it. But now that I know how much sugar is in pumkin pie mix (taking up the space of real pumpkin I'll never buy the mix again. I wouldn't even make a pumkin pie with it.

    My original review: Very yummy. Good just the way it's written. I made it once with fresh butternut squash, also excellent. I boiled small squash cubes in the stock, and then mashed it up. I should have taken the onions out first, then returned them after the squash was mashed. Tess

    I really like this soup. Right up there with the Carrot Soup recipe. More importantly, my wife loved this soup, And so easy to make. You might want to cut back on Curry powder if you don't like that, as the one teaspoon does seem to draw the flavor to that taste. And I used white pepper instead of the cayenne.  
    This recipe will be one I pull out to impress the guest when visiting.
    This soup was so delicious! I love that it's a filling vegetarian recipe. Great recipe as is, or also versatile enough to add your own special touches. I enjoyed the recipe as is, the first time I made it. Then the second time, I mixed it up by using red curry paste instead of curry powder and added garlic to the onions as I sauteed them. I also pureed half the soup in a blender. Yummy! Will be making again soon.
    With the suggestions of others, I added a second can of black beans and some garlic in with the onions. I also ended up doubling all of the seasonings for more flavor. I was surprised at how much I ended up liking his soup and am interested to see how it tastes tomorrow!
    I just made this on a whim. I think it turned out pretty great. Next time I'll add more black beans, a can of tomato paste and a little sugar. Oh and I'll add some serious heat.
    My husband and I both thought this was fantastic. I used 1.5 cans of pumpkin puree and pureed the tomatoes, as others recommended. I also opted to use a splash of milk, rather than the heavy cream. I tasted the soup before adding dairy and I thought the milk gave the soup's flavor nice dimension. I used all spices accordingly and I also added 1/4 tsp of ground ginger, which both my husband and I enjoyed. I will definitely add this to my fall/winter soup repertoire - a keeper for sure!
    This soup is EASY to prepare and packs a real flavor! I use red curry instead of the regular yellow curry for even more flavor and heat!
    I used Greek yogurt instead of cream and it came out really good. Next time I'll add an extra can of pureed black beans to make it even creamier. Nice one Rachel, as always!
    The flavors in this soup are remarkable. One wouldn't think black beans, pumpkin, tomatoes would make for a great soup - a wonderful surprise. I enjoy curry but wouldn't say I'm a curry lover so was concerned it would be too strong; but it was quite mild. A definite repeat recipe!
    How could something so easy taste so great! We did cut the spices down by a third because we thought they would overwhelm the other flavors. Sauted celery and garlic with the onions. Ended up using low-fat refried black beans and decided this worked very well--will use them in place of the regular black beans when we make the soup again. Omitted the heavy cream and let each person stir in a dollop of sour cream as desired. We will definitely make soup again. It is hearty, has a unique and delicious flavor and is very filling.
    Oh, my! This is such a great soup. And so easy. I served it with a crusty bread and no one could stop eating! Even though my 7 yr old thought it was a little spicier than he's used to, he went back for seconds.
    LOVED it! Super easy to make. I added ham or canadian bacon to it. Yum!
    This was great! Although next time I'll use 1 quart of stock, 1 can of pumpkin, and 2 cans of beans. I pureed the soup with an immersion blender and stirred in a cup of sour cream instead of the cream at the end.
    This was very good, easy, and fast. I substituted Trader Joe's European style yogurt for the heavy cream as a healthier option. I really like black beans, and thought this soup would be good with more beans. I would like to try it again, so maybe next time I will see how it goes with an extra can of beans.
    It was great!
    This was simple and tasty. Did not have the curry and did not miss it. Fast soup for a cold day.
    Fast and easy dinner! I really loved the body the pumpkin provided; I admit I thought of pie, and wondered how the pumpkin would taste - it's great! It's a great carrier for the spices. I had no cream, so I used sour cream and I liked it.
    One of my favorite soup recipes for several years. My friends call for the recipe. Savory sensational.
    The family loves it, even the 4 year old!! we like a bit more spice, so i added a few more palm fulls of the curry. YUM, YUM!! will definately try some of the other suggestions next time.
    thanks Rachael!!
    Excellent! Easy & delicious!
    Good. Easy. Fast.
    This recipe was so good and fast! It took no time at all to make and tasted great. I will make it again soon and maybe add some of the items other reviewers mentioned. A real winner!
    I loved it. It tasted great and was super easy to make.
    I have made it 3 times in as many weeks since discovering it. I love it so much I eat it for breakfast! Tonight I added very finely diced carrots & celery when I sauteed the onions. I pureed the black beans with a can of pureed tomatoes before adding, and also used the can of diced tomatoes that the recipe calls for, so extra tomatoes which for me is never a bad thing. Added a tsp of salt (I love salt). I love it!!
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