Black Bean Pumpkin Soup

I’m taking a few days to get back “in the swing” after a fabulous trip to the UK and France. My daughter-in-law, Lindsay has whipped up a couple fantastic dishes this past week…….

……….and has so kindly offered to share another today; a wonderful Black Bean and Pumpkin Soup. You’ll definitely want to give this one a try!


This past weekend we finally had our first snow of the year, so to celebrate I made a big pot of Black Bean and Pumpkin Soup. I love this soup for so many reasons. It is the perfect blend of smoky and sweet. It comes together quickly and is made from ingredients you probably already have on hand. I didn’t even need to go to the store for this one which is always a plus! This soup can easily be made vegetarian by using vegetable broth and leaving out the bacon. The sherry gives the soup wonderful flavor, so be sure to include it! ~ Lindsay

Black Bean Pumpkin Soup

3 15 oz cans black beans, rinsed and drained
1 14.5 oz can diced tomatoes, drained
1 large onion, diced
4 garlic cloves, minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter
4 cups beef broth


16 ounce can pumpkin puree, 1 1/2 cups
1/2 cup dry Sherry
1/2 lb bacon chopped and cooked
3 tablespoons fresh lime juice

Greek yogurt or sour cream, for garnish

1. In a food processor, coarsely puree black beans and tomatoes

2. In a large, heavy pot (I used my dutch oven) cook onion, garlic, cumin, salt and pepper in butter over medium high heat. Stir occasionally until onion is soft and beginning to brown.

3. Stir in black bean puree, broth, pumpkin and Sherry until combined. Simmer stirring occasionally until thick (about 30 minutes).

4. Just before serving stir in lime juice and bacon. Season to taste with salt and pepper. Serve with a dollop of Greek yogurt or sour cream.

adapted from Smitten Kitchen


19 thoughts on “Black Bean Pumpkin Soup”

Leave a Reply

Your email address will not be published. Required fields are marked *