Best 14 Pumpkin Bean Soup Recipes

BLACK BEAN-PUMPKIN SOUP

Steps:

• Place beans and tomatoes in a food processor; cover and process until blended. Set aside., In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

PUMPKIN BLACK BEAN SOUP

Steps:

• Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
• Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in the ham, and heat through before serving.

PUMPKIN BLACK BEAN SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes., Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through. If desired, top with chopped cilantro and tortilla chips. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.

PUMPKIN BLACK BEAN SOUP

Steps:

• In a large soup pot, heat the olive oil.
• Sauté the onion and garlic in the olive oil for about 4-5 minutes.
• Add the cumin and curry powder and sauté for an additional 4-5 minutes.
• Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
• Stir in the black beans and tomatoes.
• Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
• Remove from heat.
• Stir in the 1/4 cup nonfat sour cream.
• Serve.

HEARTY PUMPKIN-WHITE BEAN SOUP

Steps:

• Cook ginger and cumin in hot vegetable oil in a medium saucepan over medium heat for 1 to 2 minutes or until fragrant.
• Add the vegetable broth, cannellini beans, pumpkin, and salt. Heat through. Remove from heat and puree until smooth with an immersion blender.
• Set aside 1/4 cup of VOSKOS® Nonfat Honey Greek Yogurt to use as topper. Whisk remaining yogurt into soup.
• Ladle into bowls; top each with a tablespoon of the reserved yogurt, swirling with a knife. Sprinkle with some toasted pepitas.

PUMPKIN AND BLACK BEAN SOUP

Steps:

• Heat a soup pot over medium heat.
• Add oil.
• When oil is hot, add onion.
• Saute onions 5 minutes.
• Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.
• Stir to combine ingredients and bring soup to a boil.
• Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.
• Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
• For Vegan option use Soy Cream.

PUMPKIN BLACK-BEAN SOUP

Steps:

• Place beans in a heavy saucepan and cover with boiling water to a level of about two inches above the beans. Add one teaspoon of salt, return to the boil and then simmer, partially covered, for about two to three hours or until the beans are tender. Add more water if beans become dry.
• Meanwhile, melt the butter in a heavy skillet over medium heat. When it has foamed, stir in the onions and garlic and saute for 8 to 10 minutes or until lightly colored and tender. Set aside.
• When the beans are tender, stir in the tomatoes and transfer to a processor fitted with a steel chopping blade. With a few on-off motions, process until the beans have started to smooth out, but are still somewhat chunky. This will have to be done in batches. Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock.
• Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well. Bring this mixture to the boil and then reduce heat and continue cooking uncovered for another 20 to 25 minutes, stirring occasionally.
• Stir in the sherry and taste for salt, additional vinegar and other seasonings. If soup is too thick, add stock or sherry. If too thin, continue cooking until thicker.
• To serve, use a handsome pumpkin and cut off the lid in a scalloped or zigzag pattern. A so-called sugar pumpkin has fewer seeds and heavier meat. Remove the seeds and pull off the strings from them. Toast the seeds on a flat pan in a preheated 400-degree oven in two tablespoons of oil for seven to nine minutes or until they are well colored. Remove from the oven and sprinkle with salt. Fill the pumpkin with soup and use the toasted seeds as croutons.

TUSCAN PUMPKIN WHITE BEAN SOUP

Steps:

• Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
• Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
• In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
• Ladle soup into bowls and top each with 1 tablespoon of grated cheese.

VEGETARIAN BLACK BEAN AND PUMPKIN SOUP

Steps:

• Use small amount of olive oil or other method to coat a 6-quart heavy kettle. Cook onion, shallot, garlic, chili powder, chiles, salt, and pepper over medium heat, stirring, until onion begins to caramelize. While that is cooking, rinse beans and place in large bowl with tomato and its liquid. Add cooked onion mixture to bowl. Use handheld blender to pureé mixture in bowl. Transfer pureé back into soup pot. Stir in broth, pumpkin, and Sherry vinegar until combined. Simmer, uncovered, stirring occasionally. After simmering 15 minutes, add sherry. Simmer another 10 minutes, or until thick enough to coat the back of a spoon. Can adjust thickness with more broth, more pumpkin, or more pureed beans but will need to simmer longer if adding ingredients. Season soup with salt and pepper. Offer sour cream or non-dairy substitute, toasted pumpkin seeds, hot sauce, salt and pepper.

WHITE BEAN & PUMPKIN SOUP (VEG)

Steps:

• Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
• Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
• To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
• Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
• Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
• If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.

VELVETY PUMPKIN & BLACK BEAN SOUP

Steps:

• Heat oil in a soup pot over medium high heat. Sauté your onions and cabbage with a pinch of salt to "sweat" the vegetables. You don't want to brown the vegetables - just cook them until they are soft and onions are opaque - approximately 10 minutes.
• Add broth, tomatoes, black beans and pumpkin puree. Bring to a boil and reduce heat to medium low to simmer for 10 minutes or so.
• Stir in cream, curry, cumin, cayenne and salt to taste. Simmer an additional 10 minutes and serve.

BLACK BEAN PUMPKIN SOUP

Steps:

• In a food processor coarsely puree beans and tomatoes.
• 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.
• 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.
• Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
• Season soup with salt and pepper.
• Serve soup garnished with sour cream and toasted pumpkin seeds.

PUMPKIN AND BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium heat. When oil is hot, add onion and saute for five minutes. Add vegetable stock, tomatoes, black beans and pumpkin puree and stir to combine ingredients. After soup boils, reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt. Simmer for five minutes, adjust seasonings as necessary and serve.

PUMPKIN BEAN SOUP

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
• Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
• Garnish each bowl of soup with a dollop of unsweetened whipped cream and additional cilantro, if desired.