Pumpkin and Black Bean Soup

4.50 (71)
⏱ 20 mins 🍽 4-6 serving(s) 🏷 Black Beans

This creamy and aromatic soup combines pumpkin puree with black beans, sweetcorn, and a blend of warming spices like curry powder and cumin. It comes together quickly using simple canned ingredients and vegetable stock, simmered until perfectly blended. Finished with a swirl of cream and a garnish of fresh chives, it's a comforting dish ideal for a speedy lunch or dinner. The recipe also includes a simple suggestion for a vegan adaptation.

Pumpkin and Black Bean Soup

Ingredients

  • 2 tablespoons extra virgin olive oil (1 turn of the pan)
  • 1 medium onion, finely chopped
  • 3 cups canned vegetable stock, found on soup aisle (I use Vegan Chicken Broth here)
  • 1 (14 1/2 ounce) can diced tomatoes with juice (I use an 8 ounce can tomato sauce here)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 (15 ounce) cans pumpkin puree (found often on the baking aisle)
  • 1 cup corn (frozen or canned, drain and rinse if canned)
  • 1 cup heavy cream (I use Unsweetened Silk)
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)
  • coarse salt
  • 20 sprigs fresh chives, for garnish (chopped or snipped)

Method

  1. Place a soup pot on the hob to warm up.
  2. Pour in the olive oil.
  3. Once the oil is hot, introduce the chopped onion.
  4. Cook the onions for 5 minutes until softened.
  5. Pour in the broth, then add the tomatoes or sauce, black beans, pumpkin puree and corn.
  6. Mix everything together and allow the soup to reach a boil.
  7. Lower the heat and incorporate the cream, curry powder, cumin, cayenne and salt according to your preference.
  8. Let it cook for 5 minutes, taste for seasoning, then ladle into bowls topped with snipped chives.
  9. To make it vegan, opt for a soy-based cream alternative.

Nutrition (per serving)

Sodium176300 mg

Recipe details

CategoryBlack Beans
AuthorShannon Holmes