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Pumpkin Black Bean Soup

Pumpkin is not just for dessert. Add a savory touch to your fall soup line-up with the unique flavors of this pumpkin black bean soup.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Bowls
Author Nate


  • 2 cups chopped Carrots
  • 1 cup chopped onion
  • 2 Tbsp Olive Oil
  • 8 cups chicken stock
  • 2 cans pumpkin puree
  • 2 cans black beans rinsed
  • 2 each bay leaves
  • 2 tsp cumin
  • 1 tsp chili powder
  • TT salt and pepper
  • sour cream and pumpkin seeds to garnish


  1. Sweat the carrots and onions in olive oil in a medium
  2. stock pot for 10-15 miunutes, or until the carrots develop slight color.
  3. Add the chicken stock, cumin and chili powder and allow to simmer for 20 minutes.
  4. Add the pumpkin puree to the stock and simmer for 5 minutes.
  5. Blend soup in blender or with stick immersion blender. Return to pot.
  6. Add rinsed beans to soup and adjust seasoning with salt and pepper.
  7. Ladel soup into bowls and garnish with sour cream, pumpkin seeds and chopped chives.