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–+ servings

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.
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