Black Bean Pumpkin Soup

Prep Time
Cook Time
Ready In

Recipe: #17573

February 24, 2015

"This is a delicious soup from Larry's Market, a gourmet grocery store in the Seattle area. It's a perfect first-course soup for company."

Original is 4 servings


  • Serving Size: 1 (600.9 g)
  • Calories 800.2
  • Total Fat - 25 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 60 mg
  • Sodium - 1494.2 mg
  • Total Carbohydrate - 117 g
  • Dietary Fiber - 20.7 g
  • Sugars - 28.5 g
  • Protein - 30 g
  • Calcium - 268.3 mg
  • Iron - 8.6 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 1.2 mg

Step by Step Method

Step 1

In a food processor coarsely puree beans and tomatoes.

Step 2

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree.

Step 3

Stir in broth, pumpkin, and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Step 4

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.

Step 5

Season soup with salt and pepper.

Step 6

Serve soup garnished with sour cream and toasted pumpkin seeds.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for canned black beans that are low in sodium.
  • Make sure to use unsalted butter in this recipe to avoid making the soup too salty.

  • For the beef broth, substitute vegetable broth. This will make the soup vegetarian-friendly while still providing a flavorful broth.
  • For the ham, substitute tofu. This will make the soup vegan-friendly while still providing a hearty texture and flavor.

Vegetarian Variation Substitute vegetable broth for the beef broth and omit the ham. Add 2 cups of diced butternut squash to the soup and simmer for an additional 10 minutes.

Roasted Sweet Potatoes - Roasted sweet potatoes are the perfect accompaniment to this black bean pumpkin soup. The sweetness of the potatoes pairs well with the savory flavors of the soup, and the sweetness of the potatoes helps to balance out the earthiness of the black beans. The potatoes also add some texture and crunch to the dish, making it even more enjoyable.

Grilled Corn on the Cob: Grilled corn on the cob is a great addition to this black bean pumpkin soup. The sweetness of the corn complements the savory flavors of the soup, and the crunch of the corn adds a nice texture to the dish. Grilling the corn also brings out the natural sweetness of the corn and adds a smoky flavor that pairs nicely with the other ingredients in the soup.


Q: How can I adjust the seasoning for this soup?

A: To adjust the seasoning, taste the soup before serving and add additional salt, pepper, sherry vinegar, or cumin to taste. You can also garnish the soup with extra sour cream or toasted pumpkin seeds for additional flavor.

Q: How can I thicken this soup?

A: To thicken the soup, you can add a few tablespoons of cornstarch or flour, blended with a small amount of cold water. Alternatively, you can puree a portion of the soup and stir it back into the pot. You can also add cooked rice or diced potatoes to the soup to thicken it.

3 Reviews


Delicious soup for the first cool day we've had! I reduced the amount of cumin just because of personal preference and added more ham for my meat eating son. We both loved it. In fact, he said he'd love to have it again......he wasn't hungry after eating "soup". Thanks for sharing! Made for Autumn Fever Game.


review by:
(15 Nov 2018)

Susie D

I wish There more than 5 stars to award this delicious soup. It now resides in my Best of 2017 cookbook. I opted to use leftover gaucho beans cooked from dried pintos instead of canned black beans. The result was over the top good! All of the flavors meld into this lovely soup. It's well seasoned, but not spicy hot. We garnished our bowls with sour cream, green onion, cilantro, and thin slices of fresh jalapeno. Yum! I will enjoy this pot of soup until the very last drop is gone.


review by:
(5 Sep 2017)


Wow, is this delicious! And so easy using canned goods. Don't skip the vinegar, it really added some zing. Going to put this in my collection of things I freeze to take out in the RV.


review by:
(3 Jun 2015)

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Fun facts:

The pumpkin used in this recipe is a type of squash native to the Americas and was a staple food of the Indigenous people of the Americas. Pumpkin was also used by the early European settlers in the Americas, who brought the crop back to Europe.

Sherry is a fortified wine from the Jerez region of Spain that has been enjoyed since the Middle Ages. It was famously enjoyed by Winston Churchill, who reportedly drank a bottle of sherry a day.