Updated March 30, 2014… so today, I was looking through some blog pics and realized I made a terrible error! The soup that had been pictured here was NOT this wonderful Black Bean-Pumpkin Soup, but rather a Minty Tomato Soup. Whoops! Somehow I mixed up my labels. Sorry about that! This soup is still delish no matter how it looks, but I wanted to come back and make it right with you. 🙂 Forgive me?
I hope you’re okay with another soup recipe this late in March! If you aren’t, look away. But be forewarned: you’ll miss some awesome soup. It was snowing in Nashville yesterday [not enough to stick, but still], so soup is entirely justified I think!
Earlier in the year, my mom texted me a picture of her dinner: a delightful orange-y colored soup. I asked for the recipe and received a text with a picture of the recipe, which I immediately made for lunch the next day. Yay for iPhones and technology! 🙂 That soup is the one before your very eyes now… a creamy, flavorful, filling Black Bean-Pumpkin Soup. I’ve made plenty of black bean and pumpkin soups in my day–but never together, and never this good. The soup is a cinch to throw together and definitely gets better as it sits. With just a hint of spice and a bit of sweetness, this soup is unlike any I have ever tasted. Next time I make it I will be sure to stock up on sour cream, green onions, and pumpkin seeds because the [unpictured] toppings are the very best part! Enjoy!
one year ago: Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing
two years ago: Cinnamon Curry Tuna Wraps
three years ago: Fruit and Nut Granola Bars
Black Bean-Pumpkin Soup
slightly adapted from a magazine via my mom
Ingredients:
- 2 – 15 ounce cans black beans, rinsed and drained
- 1 – 15 ounce can diced tomatoes, drained
- 2 cups loosely packed spinach
- 2 tablespoons olive oil [STAR Fine Foods Grilling Cuisine Cooking Oil is what I used; extra virgin would also work]
- 2 medium onions, finely chopped
- 1 jalapeno, deseeded [optional]
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 3 cups chicken [or vegetable] broth
- 1 – 15 ounce can pumpkin puree
- 2 tablespoons cider vinegar
- 1/2 teaspoon pepper
- 1-2 tablespoons molasses or bourbon [optional]
- sour cream, for topping
- sliced green onions, for topping
- pumpkin seeds, for topping
Directions:
In a food processor, combine black beans, tomatoes, and spinach. Process until smooth.
In a Dutch oven, heat olive oil on medium. Add onions and jalapeno [if using] and cook until soft. Add garlic and cumin and cook for another minute, until fragrant. Then stir in broth, pumpkin, vinegar, and pepper. Bring to a boil then cover and reduce to a simmer for 20 minutes.
Remove from heat and stir in molasses if using, then serve with sour cream, green onions, and pumpkin seeds as desired.
The Pajama Chef 
mmmmmmmm! Some of my favorite flavors in 1 soup. NOM
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yes, mine too 🙂
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I love soups any time of the year! The combination of black beans, pumpkin and the spinach sounds really good – I need to give this a try!
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thanks ashley!
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I’m posting a cold weather recipe this week too so maybe we should start a club. A not quite in season food club. haha 😉 This sounds SO good and I’m def pinning it! I have pinned a lot of stuff I never make but I really hope to try this one!!
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a not quite in season club…haha LOVE IT!
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I am definitely not done with soups yet…it is still FREEZING here. literally. Bring on the pumpkin and black beans! Looks so hearty and delicious.
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thank you, joanne! it is hearty and delicious 🙂
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I like soup year round and I would love a bowl of this right now! I’ve also never had pumpkin and black bean together but I can imagine how much I would like it!
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thanks bianca!
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Yummmm!
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thanks emily!
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