Go Back
+ servings

Pumpkin Bean Soup

No ratings yet
Course Soups & Stews
Servings 6 servings


  • 1 1/2 teaspoons cumin
  • 1 can black beans rinsed, drained, 16-oz.
  • 1 cup chopped onions
  • 3 cloves garlic peeled
  • 1 2/3 cups low sodium chicken broth
  • 2/3 cup water
  • 14 ounces canned pumpkin puree
  • salt and pepper to taste
  • cilantro finely chopped (as garnish)


  • In a blender, process cumin, black beans, onions, garlic, broth, and water at high speed until smooth.
  • Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling, then reduce heat and simmer, covered, for 5 minutes; season to taste with salt and pepper.
  • Serve in bowls; sprinkle with chopped cilantro.


NUTRITION per serving: 110 Calories; 1g Fat; 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 2
SERVING SUGGESTION: Whole grain rolls and a big salad would be perfect!
Tried this recipe?Let us know how it was!