Art of Natural Living

Southwest Pumpkin Black Bean Soup

By Inger Nov 20, 2016 Soup, vegan, Vegetarian Recipes 10 Comments
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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!

Southwest Pumpkin Black Bean Soup

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

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

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 Southwest Pumpkin Black Bean Soup

Bite of  Soup

Yes, Happy Thanksgiving!  And never too much pumpkin!

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!
Author: Inger
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6
Calories 117 kcal

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
 

  • 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.

Nutrition

Calories: 117kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

 

10 thoughts on “Southwest Pumpkin Black Bean Soup”

  2. grace

    even a pumpkin-disliker like me thinks this looks very delicious and satisfying! black beans are a personal favorite. 🙂

    Reply ↓
    1. Inger Post author

      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 😉

      Reply ↓
  3. Freeda Baker Nichols

    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.

    Reply ↓
    1. Inger Post author

      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!

      Reply ↓
    1. Inger Post author

      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!

      Reply ↓

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