Southwest Pumpkin Black Bean Soup

Name: Southwest Pumpkin Black Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 serving
Ingredients: ½ Tablespoon olive oil; 1 small onion; 2 cloves of garlic; 5 cups broth; 1 15 ounce can pumpkin puree; 1 red pepper; 1 can cooked black beans; ½ cup raw brown rice; 1/4 teaspoon cayenne pepper; 1 Tablespoon chili powder; 1 teaspoon cumin; 1-2 teaspoon salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6
Calories
117 kcal
Course
Soup
Cuisine
American

Southwest Pumpkin Black Bean Soup

Holly Espinosa

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Are pumpkin soups starting to all look the same? How about a Southwest Pumpkin Black Bean soup with beans, red peppers, rice and chili spices!

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Ingredients

Servings

½ Tablespoon olive oil
1 small onion chopped
2 cloves of garlic minced
5 cups broth any type
1 15 ounce can pumpkin puree about 2 cups
1 red pepper diced
1 can cooked black beans drained and rinsed (a bit over 1 cup after draining)
½ cup raw brown rice any type, just vary cooking time
1/4 teaspoon cayenne pepper
1 Tablespoon chili powder
1 teaspoon cumin
1-2 teaspoon salt see note

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Instructions

Sautee onion in olive oil in a large pan. When just tender, add minced garlic and cook for a minute more.
Add remaining ingredients, stirring to dissolve pumpkin puree in broth. Let cook until rice is tender, 30-45 minutes for regular, 10-15 minutes for quick (see rice package directions for more detail).

Notes

I use homemade broth which is lower in sodium so go up to the full 2 teaspoons of salt (I use lite salt). Normally I am a lower salt person, but it brings out the flavor in this soup, so taste and adjust as needed.