Pumpkin Black Bean Soup

So the other day Daniel came home raving about this pumpkin black bean soup he got for lunch somewhere.

His description left me a little suspicious.

I was still suspicious when I found a recipe… it seemed odd.

Pumpkin? Tomato? Cumin? Cinnamon?

Are we having pumpkin pie or Mexican food?

I just don’t know.


challenge accepted.

He was SO right!

I am struggling to find to words to express my love for this soup right now.

Despite the divine smells that filled my house I was suspicious all the way until I tried my first spoonful.

The cinnaspicy pumpkinfallsplosion that filled my mouth left zero doubt in my mind….

New favorite soup!!

PLEASE make this. I need you to understand the joy.

Soup’s up!

Hats off to these guys…the main characters

They get by with a little help from their friends

Plus a GENIUS blend of spices.

Fragrant is the only word that comes to mind.

To the max are some more words I’m thinking.

I wish you could smell this.

Don’t forget the beans!

Mashed a little.

With a whisk.

Judge not.

Everything cooks together and you end up with an unbelievable soup.

Seriously…I wish you had smell-o-vision.

Favorite soup.  Favorite mug.  Favorite guy for bringing this to my life.

And you are my favorite people.


❤ Ellen

Pumpkin Black Bean Soup

Recipe slightly adapted from Quick and Easy Black Bean Soup

You Need:

4 Tablespoons olive oil
1/2 cup onion, finely diced
2 garlic cloves, minced
1 GENEROUS Tablespoon ground cumin (you know how I feel about cumin..)
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon allspice (I used a combination of nutmeg and cloves instead)
1/2 teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
2 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
4 cups vegetable or chicken broth
Salt to taste

1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2.  Add the puree, pumpkin and broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

**Note: I have some real life for you…No I did not have enough bouillon cubes left for 4 cups of broth.  Yes I did decide that Adobo worked just fine. It did.

**Also: the cayenne gives it just the right spicy level.  It’s not overpowering but there is a nice little kick.  Not necessary, though, if you’re not a spicy person



Filed under Main Dish, Soup, Uncategorized

7 responses to “Pumpkin Black Bean Soup

  1. Jordan

    You’re a pro! Maybe I’ll try it…or maybe I’ll just have you make it for me 🙂 MISS YOU!

  2. Alison

    sooo, THANK YOU!!! Keith made this tonight and it was amazing!

  3. I made this! And blended it. And will be a-blogging about it next month in my annual pumpkin-week-in-spring. I will leave lots of link love to you.
    the other Ellen

  4. Pingback: Third Annual Pumpkin Week in Spring Day Four: Pumpkin Black Bean Soup | Scrumptious Gruel

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