Name: Black Bean-Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 can (14-1/2 ounces) diced tomatoes, drained; 2 medium onions, finely chopped; 1 teaspoon olive oil; 3 garlic cloves, minced; 1 teaspoon ground cumin; 3 cups vegetable broth; 1 can (15 ounces) pumpkin; 2 tablespoons cider vinegar; 1/2 teaspoon pepper; 2 tablespoons bourbon, optional; 1/2 cup reduced-fat sour cream; 1/2 cup thinly sliced green onions; 1/2 cup roasted salted pumpkin seeds

This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. —Jennifer Fisher, Austin, Texas

Black Bean-Pumpkin Soup

(14-1/2 ounces) diced tomatoes, drained

onions,

olive oil

garlic cloves,

cumin

vegetable broth

(15 ounces) pumpkin

cider vinegar

pepper

bourbon, optional

sour cream

green onions

pumpkin seeds

This is so perfect for autumn! Also it's nutrient-rich, healthy, and most importantly affordable. The only reason I gave it 4 stars instead of 5 was that it was a little too heavy on the tomato which took away from the flavors of the beans and pumpkin. Will use again, but with half a can of diced tomatoes and add in some corn!

This soup is pretty good, but it is a little bland for our taste.  I added ground chipotle pepper, hot sauce, garlic salt, and curry powder to spice it up.  I also only added one onion (which might have made it more bland) because my husband doesn't like things too onion-y

Wow...I **loved** this recipe!!  The only change I made to the recipe was to not bother draining the diced tomatoes and to coarsley pulse the tomatoes and beans rather than fully pureeing them.  I topped with a few crushed tortilla chips and ate two bowls.  I can't wait to make this again!

By far my favorite soup recipe ever!!  I would not change anything about this.For a more detailed review and recipe, I have posted about it on my blog, Healthy Living Revelationshttp://www.healthylivingrevelations.com/2013/09/03/slow-cooker-pumpkin-black-bean-soup/

This soup is delicious!  My husband usually shies away from this type of soup but he really liked it.  It's perfect for cool autumn evenings!  I served it with applesauce and corn muffins.  Didn't have the pumpkin seeds, which I love.  Maybe next time- will definitely make again.  I love how nutritious this meal is.

I found this a bit bland, and agree with a previous review that I did not taste the pumpkin.  Added a bit more ground cumin and a sprinkle of chili powder to my leftovers.  We'll see if the flavor improves!

I love this, and never had black bean / pumpkin in a soup before.  It will be a repeat for sure for me.

I made this for a menu tasting party.  All my clients LOVED it!

Just made this soup- definitely one of my favorites!!!! I used fresh roasted pumpkin and blended it together with the black beans and tomatoes. Amazing recipe :)

This was a good soup. I did not process the beans and tomatoes because I wanted them whole. I had some leftover ham so I diced it up and added it and it went really well with the soup. I also used 9 cups of broth instead of 3 so we could have it for lunch. This obviously made the soup much thinner but it was still a hearty soup. I will make this often.

This recipe was excellent!  It really just tasted like a smooth, creamy chili.  I didn't bother with the bourbon, sour cream, green onions, or pumpkin seeds -- didn't want to add the extra calories.  I did go about making the soup a little differently, though -- I cooked the onions and garlic, then tossed all the other ingredients into the pot and used my immersion blender to puree it all.  After that all came to a boil, I ended up keeping it on low for a few hours until lunchtime.  This ended up giving it a beautiful color and made the flavors that much more intense.  The other change I made was to use chicken broth instead of vegetable broth -- and that's only because I didn't have veggie broth on hand at the time.  I'm planning to make some homemade vegetable broth and will definitely make this soup again!

Excellent! I made this recipe to the T of ingredients and cooking instructions. It was wonderful. Very tasty, not bland at all like some have claimed. Highly recommended.

I absolutely love black bean soup and this recipe seemed like something different to try that I might like. So I gave it a shot. Unfortunately, for me, it was very bland, with the exception of the flavor of vinegar. I tried to save it by adding more seasonings including salt, but it just couldn't be saved.

So yummy, kids loved it too.  Needed time to cook down (thicken up) and for the flavors to meld well.  I served the pumpkin seeds on the side for my kids, not on top.

Do the beans and tomatoes a little at a time.   had to add some of the broth so it would blend.  I also did not taste the pumpkin or the tomatoes, just the beans.  I did not add the bourbon.

Black Bean-Pumpkin Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Total: 60 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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