Black Bean Pumpkin Soup

Makes 4-6 Servings
The cinnamon and allspice blend with the cumin to give this soup its soulful satisfying flavor.
serve with:
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  • 2- 19 ounce cans (540ml) black beans, drained and rinsed
  • 1- 28 ounce can (796ml) diced tomatoes
  • 2 cups (450g) pumpkin puree
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 4 tablespoons (60ml) olive oil
  • 4 cups (480ml) vegetable broth
  • 1 tablespoon (15ml) ground cumin
  • 1 teaspoon (5ml) cinnamon
  • 1 teaspoon (5ml) allspice
  • sea salt & freshly ground pepper to taste


In a large pot, sauté the onions in the olive oil on medium heat until softened, about

3-4 minutes.  Add in the garlic and the spices.  Sauté for another 1-2 minutes.  Add the canned tomatoes, black beans and pumpkin puree.  Combine well.  Stir in the vegetable broth.  Season with salt and pepper.  

Simmer uncovered for 45-60 minutes, stirring intermittently.  

When ready, ladle soup into bowls and serve with your favorite crackers or bread.


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