Black Bean & Pumpkin Soup - My Vegan Cookbook

Black Bean & Pumpkin Soup

  • COOK
    4 Hrs
  • PREP
    10 Mins
    4 Hrs 10 Mins

This soup has fire roasted tomatoes, which remind me of cool evenings sitting by a bonfire. It has black beans and orange pumpkin, the colors of Halloween. Spices like allspice, cinnamon and sage. This soup IS Autumn.

Original Release Date: October 4, 2013

Nutritional Facts
Servings 10Serving Size 1 Cup




  • 1 - 16 oz. Bag Dried Black Beans
  • 1 Medium Onion, Chopped
  • 2 Garlic Cloves
  • 7 Cups Water
  • 1/2 Teaspoon Ground Cumin
  • 1 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Allspice
  • 1 Teaspoon Ground Cayenne Pepper
  • 1 Teaspoon Ancho Chili Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Rubbed Sage
  • 1/2 Teaspoon Ground Thyme

  • 1 - 14 oz. Can Fire Roasted Tomatoes or Plain
  • 1 - 15 oz. Can Organic Pumpkin
  • 1 Teaspoon Sugar
  • 3 Tablespoons Balsamic Vinegar


Place beans, water, onion, garlic and spices into a large pot and bring to a boil. Boil for 10 Minutes.

Put this into a large crock pot and cook for 4 hours. 30 minutes before time to serve, in a food processor place the tomatoes, pumpkin, sugar and balsamic vinegar and blend until smooth. Now add this to the crock pot and let this cook with the beans for the rest of the cooking time.

Serve with a squeeze of fresh lime and or a dollop of MVC's Sour Cream .

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.