Best 6 Vegetarian Black Bean And Pumpkin Soup Recipes

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Indulge in a delightful culinary journey with our hearty and nourishing vegetarian black bean and pumpkin soup. This wholesome dish is a symphony of flavors, textures, and colors that will tantalize your taste buds and warm your soul. Packed with wholesome ingredients like protein-rich black beans, sweet and earthy pumpkin, and an array of aromatic spices, this soup is a nutritional powerhouse that nourishes your body and mind.

In this article, we present a collection of delectable recipes that showcase the versatility of this soup. From the classic black bean and pumpkin soup to creative variations featuring roasted red peppers, sweet potatoes, and even a hint of chipotle, these recipes cater to diverse tastes and preferences. Whether you're seeking a comforting meal on a chilly day or a light and flavorful lunch option, our recipes have something for every occasion.

Embark on a culinary adventure as you explore the depths of flavor in each recipe. Discover the perfect balance of savory and sweet, with the subtle earthiness of pumpkin harmonizing with the robust smokiness of black beans. Savor the velvety texture of the soup, complemented by the satisfying crunch of fresh garnishes like cilantro, sour cream, or crispy tortilla strips.

With step-by-step instructions and helpful tips, our recipes ensure that you can recreate these culinary masterpieces in the comfort of your own kitchen. Whether you're a seasoned chef or a novice cook, our recipes are designed to guide you through the process seamlessly. So, gather your ingredients, prepare your taste buds, and embark on a delightful journey of flavors with our vegetarian black bean and pumpkin soup recipes.

Let's cook with our recipes!

BLACK BEAN-PUMPKIN SOUP



Black Bean-Pumpkin Soup image

This healthy recipe is packed with protein from the beans and with vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch that feels indulgent. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds

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.

Nutrition Facts : Calories 238 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 716mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 13g protein.

PUMPKIN BLACK BEAN SOUP



Pumpkin Black Bean Soup image

This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.

Provided by REEDYGAL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 45m

Yield 9

Number Of Ingredients 11

3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
¼ cup butter
1 ¼ cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
½ pound cubed cooked ham
3 tablespoons sherry vinegar

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.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g

VEGETARIAN BLACK BEAN AND PUMPKIN SOUP



VEGETARIAN BLACK BEAN AND PUMPKIN SOUP image

Categories     Soup/Stew     Bean     Vegetable     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Halloween     Vegan     Simmer

Yield about 10 cups

Number Of Ingredients 15

Two or three cans black beans (about 4 1/2 cups), rinsed and drained
1 large can Muir Glen fire roasted chopped tomatoes
1 large chopped vidalia or other sweet onion
1/2 cup minced shallot or leeks
heaping Tbsp chopped garlic
1 sm can chopped green chiles or 1/8 cup fresh, choose heat according to your taste.
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups 'no chicken' or veggie broth - about half of a box
2 or 3 cans organic pumpkin, no additives
sm amount of olive oil, spray coating, or butter to coat pan
3 tablespoons champagne or other wine vinegar
1/2 cup dry Sherry
Offer sour cream or non-dairy substitute, and shelled, toasted pumpkin seeds (not the ones in shell that are white, but the little brown ones), and hot sauce on table. Note: shelled pumpkin seeds or "pepitos" can be hard to find and are not necessary to enjoy the 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.

PUMPKIN AND BLACK BEAN SOUP



Pumpkin and Black Bean Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Steps:

  • Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. 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.

VEGAN BLACK BEAN SOUP WITH PUMPKIN



Vegan Black Bean Soup with Pumpkin image

Vegan recipe with no oil added - coconut milk gives it a creamy consistency. One of my favorites!

Provided by staircases

Categories     Black Bean Soup

Time 35m

Yield 3

Number Of Ingredients 12

½ medium onion, diced
2 tablespoons vegetable broth
2 cloves garlic, diced
½ teaspoon ground cumin
1 ½ cups black beans, drained
1 cup pumpkin puree
½ cup vegetable broth, or to taste
¼ cup coconut milk
½ chipotle pepper in adobo sauce
2 tablespoons diced tomatoes
¼ teaspoon pumpkin pie spice
salt and ground black pepper to taste

Steps:

  • Combine onion and 2 tablespoons vegetable broth in a pot over medium heat. Saute until onion becomes glassy, about 5 minutes. Add garlic and cumin and saute until fragrant, about 1 minute; avoid browning the garlic.
  • Add black beans, pumpkin puree, 1/2 cup vegetable broth, coconut milk, and chipotle pepper in adobo. Simmer until soup starts to thicken, about 15 minutes.
  • Stir in diced tomatoes and pumpkin pie spice. Coarsely blend with an immersion blender. Season with salt and pepper.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 31.2 g, Fat 4.9 g, Fiber 11.6 g, Protein 9.2 g, SaturatedFat 3.8 g, Sodium 784 mg, Sugar 4.4 g

PUMPKIN BLACK BEAN SOUP



Pumpkin Black Bean Soup image

This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon curry powder
2 cups chicken broth
1/2 teaspoon thyme
1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1/4 cup fat free sour cream

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.

Tips:

  • For a smoother soup, blend the soup in a blender or with an immersion blender until desired consistency is reached.
  • If you don't have any pumpkin puree on hand, you can easily make your own by roasting a pumpkin in the oven until tender and then blending it until smooth.
  • Feel free to add other vegetables to this soup, such as carrots, celery, or sweet potatoes.
  • If you want a spicier soup, add a pinch of cayenne pepper or chili powder to taste.
  • Garnish the soup with fresh cilantro, parsley, or pumpkin seeds before serving for an extra pop of flavor.

Conclusion:

This vegetarian black bean and pumpkin soup is a delicious and nutritious meal that is perfect for a cold day. It is packed with flavor and healthy ingredients, and it is sure to please everyone at the table. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!

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