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Pumpkin And Black Bean Soup


  • 2 tbsp extra-virgin olive oil, 1 turn of the pan
  • 1 medium onion, finely chopped
  • 3 c canned or packaged vegetable stock, found on soup aisle
  • 1 can (14 1/2 ounces) diced tomatoes in juice
  • 1 can (15 ounces 2 cups) black beans, drained
  • 2 cans (15 ounces or 4 cups) pumpkin puree
  • 1 c heavy cream (I used dairy-free So Delicious Coconut Milk Creamer)
  • 1 tbsp curry powder, 1 palm full
  • 1 ½ tsp ground cumin, 1/2 palm full
  • ½ tsp cayenne pepper, eyeball it in the palm of your hand
  • Coarse salt
  • 20 blades fresh chives, chopped or snipped, for garnish


  1. 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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