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Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup

I was in a black bean soup kind of mood and stumbled upon this recipe on Pinterest. It was quite good, but next time I think I’ll add a little spice to the batch to tone down the strong pumpkin flavor.

I will definitely be making this for the upcoming cold fall nights.

Pumpkin and Black Bean Soup
  • 2 cans of 15 oz black beans, drained and rinsed
  • 1 29 oz can pure pumpkin
  • 1 14.5 oz can of diced tomatoes (I forgot this and just added some diced tomatoes)
  • ⅔ cup of corn (I used frozen)
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 3 cloves garlic, chopped
  • 5 green onions, thinly sliced
  • 1 tbs olive oil
  • 1 tbs cumin
  • 1tsp thyme
  • ½ tbs nutmeg
  • 6 packets of truvia, or other artificial sweetener. Or use ⅛ cup sugar
  • salt to taste.
  1. Heat oil in large pot over medium heat.
  2. Saute green onions, red pepper and garlic for 5 minutes.
  3. Add in rest of ingredients and bring to a boil.
  4. Reduce heat to low and cook for 15 minutes.


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