"Vegged-Out" Pumpkin & Black Bean Soup

"Vegged-Out" Pumpkin & Black Bean Soup

In this recipe:

based on 17 reviews
This Looks YUMMY!
15 min.
35 min.
8 servings, 1 cup each

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.


  • 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
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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.

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Vegged-out Pumpkin & Black Bean Soup

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.

- Dorothy Reed from

This Is A "Keeper!"

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!

- Diana Decker from Kerhonkson, NY

Tasty and Healthy

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.

- Lois Soule from CHARLOTTE, NC

Perfect for a cold day

It's simple: it's delicious and easy to make. I can see making this over and over.

- Alison Jamieson

Better than you might think!

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.

- Kristine Pruett from Dallas, PA

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • 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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