Before this year I was never a fan of pumpkin. I thought it smelled weird, looked funny, and was just altogether not very appealing. I did not eat pumpkin pie, pumpkin bread, or pumpkin butter (3 things that I now love!). I must have been crazy, right? 😉 So, to think that I am posting a soup recipe that contains pumpkin would certainly baffle my former food self. But that is exactly what is happening…
Pumpkin Bean Soup
Servings: 6
*Adapted from this recipe on Erica’s blog.
Ingredients
water, for cooking
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 15 oz can no-salt-added black beans, drained and rinsed
1 15 oz can reduced sodium pinto beans, drained and rinsed
1 14.5 oz can no-salt-added diced tomatoes, with juices
1 29 oz can of pure pumpkin (not pumpkin pie mix)
1 cup frozen corn (or canned)
2 cups water*
2 tsp Better Than Bouillon vegetable base*
1 TB cumin
1/4 tsp sage
1/2 tsp cinnamon
1 tsp thyme
1/2 tsp nutmeg
5 packets of Truvia (or other natural sweetener of your choice)
salt, to taste
*You can use 2 cups of vegetable broth in place of the 2 cups of water and 1 tsp of vegetable base
Directions
1. Line a large soup pot with a thin layer of water. Heat the water over medium-high heat until very hot. Once hot, lower the heat to medium and add onions, peppers, and garlic. Cook the onions, peppers, and garlic for 6-8 minutes, or until softened.
2. Add remaining ingredients, return the heat to medium-high until the soup is bowling, and then lower the heat to medium-low, cover, and simmer (stirring frequently) for about 20 to 25 minutes, or until heated through.
That’s it! Pretty easy, am I right?
Enjoy your Pumpkin Bean Soup with your favorite crackers, muffins, or bread. I chose whole grain saltine crackers.
This soup is flavorful, warm, and comforting…perfect for a cold night, which we seem to be having every night!
You cannot beat a tasty soup that is rich in vitamin A, protein, and fiber. This makes for a well-rounded meal.
*Disclosure: You must like pumpkin to like this soup! 😉
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Mmm…this soup sounds fantastic! I’ve always associated pumpkin with sweet foods (pie, bread, pudding, butter, cheesecake etc etc), but I think it’s time to step outside my comfort zone and try adding it to savory dishes as well. And girl, I’m SO glad you’re on the pumpkin lovin’ train now!
It is definitely a sweet and savory soup, which I like because it is different from most soups. Keeps things interesting!!
I am dying to try out some soups and chilis with pumpkin in them – this seems like the perfect one!
You should definitely try it. It is tasty AND very easy to make!
I love pumpkin, and this looks like the perfect soup to reliving the month of November!
Agreed. There is just something about pumpkin that totally brings back the feelings of fall and Thanksgiving. So comforting!
I think that I would LOVE some of this soup. It looks so thick and tasty!
You are right. It is both thick and tasty! I hope you give it a try :).