Hearty Pumpkin and Black Bean Soup Recipe Video

A simple to make Pumpkin & Black Bean Soup recipe. Fall has always been my favorite season. I love the cool, brisk air, big cozy sweaters and the changing colors of the leaves. These days I don't get to enjoy the Fall as much, being that I live in California and the seasons don't change as drastically around here (not that I'm complaining). In order for me to make up for the mild change in season, I jump in the kitchen and start whippin' up some of my favorite fall flavors to get me back into the Fall spirit. So for this QuickBite I'm making one of my favorite fall dishes, Pumpkin and Black Bean Soup. When I want to make this soup extra yummy I top it with my Pumpkin Seed Pesto, it makes a d'lishes combination!!


Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
Main Ingredient, , Interest Group,


 Extra virgin olive oil1 Tablespoon
 Onion1 , chopped
 Garlic cloves2 Small, minced
 Canned black beans15 Ounce, rinsed & drained (1 Can)
 Canned pumpkin puree30 Ounce (2 Cans Of 15 Ounce Each)
 Vegetable broth32 Ounce
 Cumin2 Teaspoon
 Cayenne pepper1 Pinch
 Lime zest1 Tablespoon (Of 1 Lime)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 448 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.3%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1829.3 mg76.2%

Total Carbohydrates 77 g25.8%

Dietary Fiber 26.5 g106.1%

Sugars 19.2 g

Protein 17 g34.7%

Vitamin A 1328% Vitamin C 57.2%

Calcium 45.6% Iron 62.7%

*Based on a 2000 Calorie diet


1. Heat olive oil in a 5qt pot over medium high heat. Stir in onions and garlic and allow to cook 4-5 minutes or until tender.
2. Turn heat down to medium and add black beans, pumpkin puree, cumin, cayenne, and veggie broth. Bring to a boil and then reduce to a simmer.
3. Stir in lime zest. Season with salt and pepper and enjoy! Pumpkins are orange because... they contain massive amounts of lutein, alpha- and beta-carotene. These nutrients turn to vitamin A in the body.

The largest pumpkin ever grown weighed 1,469 lb (666 kg). Raised by Larry Checkon from Northern Cambria, Pennsylvania in 2005, it is technically a "squash," Cucurbita maxima, and was of the public variety "Atlantic Giant," which is the "giant" variety - culminated from the simple hubbard squash by enthusiast farmers through intermittent effort since the mid 1800's. However, this record is being challenged by Ron Wallace of Rhode Island, who raised an alleged 1,502 pound pumpkin in 2006.

When ripe, the pumpkin can be boiled, baked, and roasted, or made into various kinds of pie, alone or mixed with other fruit; while small and green it may be eaten in the same way as the vegetable marrow. It can also be eaten mashed at autumn holidays or incorporated into soup. When you pour milk in a pumpkin and bake it, it makes pudding.

Editors Review

If you are looking for a perfect soup to serve in your special fall dinner, then you should watch the video. This warm and hearty pumpkin and black bean soup offers you total comfort in a mild Autumn evening. Pumpkin is rich in vitamin A and black beans are great source of vegetable proteins. Watch the video to learn the easy steps to prepare this comfort food.