Submitted By: Natalie K. from North Carolina

Thick & Hearty Pumpkin Black Bean Soup

Prep Time

20-30 minutes

Cook Method


Categorized under: Lunch Dinner

Stove Temp: Medium High


  • 3-5 garlic cloves, peeled
  • 1/2 large onion
  • 2 t. olive oil
  • 1/2 t. paprika
  • 1 t. cumin
  • 1/4 c. dry red wine
  • 2 c. black beans
  • 1/2 quart canned tomatoes with juice
  • 1 c. pumpkin puree
  • 1 c. beef or vegetable broth
  • seasoned salt
  • freshly ground black pepper
  • 1/4-1/2 t. cayenne seasoning (or more to taste)
  • Feta cheese crumbles and/or roasted pumpkin seeds (pepitas) and a few whole black beans for garnish


Whirl the onion and garlic in a handi chopper or food processor till they are in tiny chunks (or chop into small bits with your knife).

Over medium high heat, sautee the chopped onion and garlic with the cumin, curry, and smoked paprika in the olive oil until the onion and garlic is soft. It should be sort of a paste of onion and spices.

Add the wine and cook for a few minutes until most of the wine has evaporated.

Whir the beans and tomatoes in the handi chopper or food processor, mix with an immersion blender, or mash with a potato masher to break down the beans and tomatoes to a sort of rough puree.

Add the beans, tomatoes, pumpkin and broth to the pan. Season to taste with season salt, frashly ground pepper, and cayenne.

Cook over medium heat, stirring occasionally, for about 20-30 minutes or until the flavors have all mixed well.

Serve hot with feta cheese crumbles and a few whole black beans and/or pumpkin seeds for garnish.