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Southwest Pumpkin Black Bean Soup

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Sautee onion in olive oil in a large pan. When just tender, add minced garlic and cook for a minute more.
  2. 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.

Nutrition Information

Calories 117kcal (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 117

% Daily Value*

Calories 117kcal 6%

* Percent Daily Values are based on a 2,000 calorie diet.