Pumpkin Curry Black Bean Soup

5:00 AM

'Tis the season for pumpkin.

Soooooo much pumpkin.

My husband likes to remind me every fall that he's not on the "pumpkin spice fan train," but I always respond with:

What is wrong with you?

If you're like him, and you're not a HUGE fan of pumpkin but you like curry so you thought you'd check this out-- you've mad a wise decision.

Every year I stick this on our little food planner on the refrigerator at some point, every year my husband groans, and then when he comes home for dinner, he's awe-stricken.

This soup is amazing whether you're a pumpkin fan or not.

Pumpkin Curry Black Bean Soup


- 1-2 T Olive Oil
- 1 medium onion, chopped (I usually use white)
- 3 C Vegetable or chicken stock
- 1 can diced tomatoes
- 1-2 cans of black beans, drained
- 15 oz can pumpkin puree
- 1 C heavy cream (I have used anything from coconut milk to half & half to the actual cream and all taste good to me!)
- 1 Tbsp curry
- 1.5 tsp cumin (I usually reduce this to 1 tsp of the kiddos are partaking!)
- 1/2 tsp cayenne (I usually only add this if I know the kiddos won't be eating it, but 9/10 they do.)
salt to taste
chives for garnish, if desired


- Using a large pot, sauté the onions in the olive oil until nearly clear and oil is not visible.
- Add your broth/stock, tomatoes, black beans, and pumpkin. Bring to a boil.
- Reduce heat to medium-low and add your cream/milk and spices.
- Bring to a slow boil again before reducing heat to low. Option to serve immediately or sit, with random stirrings, as long as needed.
- Garnish with green onions (so yummy, just not pictured) and enjoy!

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