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!
Southwest Pumpkin Black Bean Soup
I love pumpkin soups. But after a while they start to look the same. Pumpkin with curry, pumpkin with coconut, pumpkin with curry and coconut… Why not one with a Southwest flair? Pumpkin Black Bean Soup?
Since I started taking some classes this fall, I am trying to cook… compactly. That is, can I make a dish that is simple, but has it all together (that is, protein, veggies & starch). Of course it has to have great flavor too!
Southwest Pumpkin Black Bean Soup Closeup
With pumpkin, red pepper, beans and rice (beans + rice = complete protein) plus a bit of spice, this Southwest Pumpkin Black Bean Soup checks all the boxes!
Of course pumpkin (or any winter squash) is a nutrition powerhouse. Add red pepper and black beans, and you are meeting the old nutrition maxim of eating a rainbow.
Red pepper adds nutrition
But this Southwest Pumpkin Black Bean Soup has other attributes as well. With Thanksgiving just around the corner, people will be convening here from near and far—and a healthy snack will be waiting in the wings.
This year we have guests traveling from 3 states, with arrivals stretched from Tuesday night to Thursday (in the morning’s wee hours). Knowing that a tired college student will have something healthy and tasty when they step in the door makes me feel like a good mom.
Bite of Soup
Yes, Happy Thanksgiving! And never too much pumpkin!
- 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)
- 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).
- 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.
Looks just delicious, Inger!
Thanks David!
even a pumpkin-disliker like me thinks this looks very delicious and satisfying! black beans are a personal favorite. 🙂
Thanks Grace–the girls enjoyed it over the holidays. But my ASU girl is going native and said I didn’t make it hot enough 😉
Happy Thanksgiving, Inger! What classes are you taking? Thanks for the recipe. I’ve printed it. Are you reading my Banner Mountain Girl series on my blog? If not, please take a look.
Happy belated Thanksgiving to you too Freeda. I am behind on my blog reading so I’ll have to get over and take a look. My kids came in separately over 3 days, so we were busy–but it was fun!
Have a wonderful Thanksgiving, Inger! Great sounding soup!
Thanks Lisa! We had a great Thanksgiving–hope yours went well too!
Love that this can be vegan!
You know I didn’t set out to make it vegan, but when I realized it would be with vegetable broth I was excited Tammy!