Black Bean and Pumpkin Soup

Photo: louis r (CC BY-NC-ND 2.0)  


  • 16 oz. (3 cans) of black beans, rinsed and drained
  • 16 oz. (1 can) of tomatoes, chopped and drained
  • 1 tbsp. butter
  • 3 cloves garlic, minced
  • 2 medium onions, diced
  • 4 tsp. ground cumin
  • 1 tsp. ground black pepper
  • 4 cups vegetable broth (chicken broth can be substituted)
  • 16 oz. (1 can) pumpkin puree (not pumpkin pie mix)
  • Salt to taste


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.
  1. Puree beans and tomatoes in a food processor, in several batches if necessary.
  2. Melt butter in a large stockpot, then add garlic, onions, cumin, pepper, and salt.
  3. Cook until onions are soft and caramelized (about 6 minutes).
  4. Stir in beans and tomatoe puree.
  5. Add broth and pumpkin mix.
  6. Stir well and let simmer for 30 minutes before serving.
Hats off to members like you! WPR Bucket Hat $20/month. Give Now.

Related Stories