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"Vegged-Out" Pumpkin & Black Bean Soup

(5 stars based on 17 reviews)

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This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy.

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"Vegged-Out" Pumpkin & Black Bean Soup

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Ingredients:

1 tablespoon olive oil
5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
1 red bell pepper, chopped
3 cloves garlic, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon dried thyme
2 cans (15 oz. each) black beans, rinsed and drained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (14.5 oz.) no-salt added diced tomatoes, undrained
1 can (14 fl. oz.) vegetable broth
1/2 cup water
1/2 teaspoon salt or more to taste
1/8 teaspoon cayenne pepper or more to taste

Directions:

HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.

Review This Recipe

Vegged-out Pumpkin & Black Bean Soup

Dorothy Reed from

This is the most delicious soup we've enjoyed in a long time. It has become a favorite dish. Also it is very attractive. I don't always ahve vegetable broth around so it can be made with chicken broth. Be sure to stock up on Libby's pumpkin because super markets treat it as a seasonal product.
This Is A "Keeper!"

Diana Decker from Kerhonkson, NY

Had to try it, out of curiosity! It's excellent! It's a thicker, hearty soup with lots of flavor, very easy to make, very tasty & very pretty! My husband felt it was a little on the sweet side - we just added a little extra cayenne pepper to counterbalance that & it was fantastic! I'd definitely make this again!
Tasty and Healthy

Lois Soule from CHARLOTTE, NC

I made this soup for lunch one day this week. My husband liked it a lot, he thought there was some kind of meat in it because it was so thick and hearty. We really enjoyed it.
Perfect for a cold day

Alison Jamieson from ,

It's simple: it's delicious and easy to make. I can see making this over and over.
Better than you might think!

Kristine Pruett from Dallas, PA

Excellent soup. Very surprising. As others said, you can't taste the pumpkin - it only adds body to the soup. It needed that "something" so I added a heap. Tbsp of br sugar and a couple dashes of chili pwdr. Definitely making this again.
Tasty

Leanette Weiner from

This recipe was pretty good, but I was disappointed because I couldn't taste the pumpkin AT ALL. It is still a tasty, hardy veggie soup. I ended up adding a second can of pumpkin, a can of stout instead of water, a dash of cinnamon, brown sugar, hot sauce, and black pepper. Came out great, but again, could barely taste pumpkin.
Very tasty soup

REBECCA SWANSON from Franklin, TN

This was a hit at our house. The only change I made was using RO*TEL Tomatoes and Green Chilies instead of the diced tomatoes and cayenne pepper.
YUM---

Pam Crimmings from WI

I tried this tonight, but I added browned hamburger and crushed red pepper, then sprinkled Parmesan on top w/onions. Will definitely make this again.
Vegged out Pumpkin and Black Bean soup

Karla Roy from Bellevue, NE

I made this recipe and thought it was very good. I even thought that next time I will add some chili powder to it. We like a little more zing so I did add more cayenne Pepper then it called for. This soup hit the spot.
Surprisingly good!

NICOLE RENNER from Wyanet, IL

Made it as-is except for the addition of the cayenne because I didn't have any. I was a bit skeptical but it was odd enough to try and it was really good. I was afraid of that pumpkin taste but you couldn't taste it; the flavors really blended well. Loved the addition of the onion pieces on top, served it with cornbread and it was very filling and super easy to make.
GREAT PUMPKIN SOUP!

CYNTHIA RIZZOLO from Livingston, NJ

I just made this soup; it is really excellent!! I plan on making it often as it is low in points on Weight Watchers (2 for 1 cup, 5 for 2 cups). I can't really say enough about how good it is. It's filling and very delicious. The flavors of all ingredients mix...you don't really taste all pumpkin, give it a try!!!!!!!!!!Thanks Nestle
Flavorful

LINDA KRASKEWICZ from Ashland, OH

This soup was wonderful,I love the ease to prepare. I like my soup a little thicker so I mashed one can of beans and added it to the soup. It just gives it more body.
Delish and Nutrish

Justin Castillo from Salem, OR

Very healthy as long as you don't have allergies
so so good!

Dorothy Reed from Sarasota, FL

I was very surprised by the great blend of flavors. Did use chicken instead of vegetable broth. Added hot sauce and black pepper as I like a little more spice.
Skip the black beans, used pinto beans instead

Susan Campbell from Grass Lake, MI

This is a dynamite soup, and highly-recommended. I don't care for black beans, but you might like them. If not, use pinto beans, which are excellent! Thanks for sharing the recipe.
So Easy...So Tasty....So Healthy

Robin Ward from North East, PA

Want a healthy impact on your diet that doesn't compromise taste? Try this winner....it can be put together in minutes and is chock full of nutrition AND fiber. A few shots of hot sauce, extra pumpkin, and you can even throw in a can of sweet corn, too. You won't go wrong with this recipe!
veged-ot Pumkin an Black bean soup

DIANNE CURTISS from Glen Gardner, NJ

We are having very cold weather here and this soup hit the spot. I did not have the pumpkin, but did have sweet potato so I used that. It was very good and heated up the next day even better.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe: 8 servings, 1 cup each

Calories: 140
Calories from Fat: 20
Total Fat: 2.5g (4% of DV)
Saturated Fat: 0g (0% of DV)
Cholesterol: 0mg (0% of DV)
Sodium: 270mg (11% of DV)
Carbohydrates: 23g (8% of DV)
Dietary Fiber: 9g (36% of DV)
Sugars: 4g
Protein: 7g
Vitamin A: 150% of DV
Vitamin C: 45% of DV
Calcium: 4% of DV
Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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