Black Bean and Pumpkin Soup

Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. For a spicier soup, use 2 chipotles.


Makes 5 servings

Recipe from


Nutritional Information

Calories 197
Caloriesfromfat 17 %
Protein 10 g
Fat 3.7 g
Satfat 0.6 g
Carbohydrate 39 g
Fiber 11 g
Sodium 576 mg
Cholesterol 0.0 mg


2 tablespoons ground New Mexico or California chilies
1 teaspoon cumin seed
1 can (14 1/2 oz.) diced tomatoes (no salt added)
1 cup coarsely chopped onion
2 cloves garlic
1 or 2 canned chipotle chilies, drained
1 tablespoon salad oil
2 cans (15 oz. each) reduced-sodium black beans
2 cups reduced-sodium chicken broth
1 can (16 oz.) pumpkin
Fresh cilantro sprigs
Lime wedges
Reduced-fat sour cream


1. In a 5- to 6-quart pan over medium-high heat, stir New Mexico chilies and cumin just until they start to smoke, 1 to 2 minutes. Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles, and oil; whirl until smooth.

2. Pour chili mixture into pan. Bring to a simmer over medium-high heat, partially cover, and stir occasionally until slightly thickened, about 5 minutes. Stir in beans with their liquid, broth, and pumpkin. Bring to a simmer over high heat, then reduce heat and simmer, covered, for 10 minutes to blend flavors.

3. Whirl about 2 cups of the soup in blender until smooth, then return to pan. Garnish soup with cilantro sprigs and offer lime wedges and sour cream to season to taste.

Richard Alexei, San Francisco, California,


January 1997
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