Vegged Out Pumpkin & Black Bean Soup

“Vegged Out” Pumpkin & Black Bean Soup

  By RFChef  ,

August 28, 2012

Mix together pumpkin, vegetables, and spice and you will get this tasty "Vegged Out" Pumpkin and Black Bean Soup that the entire family will enjoy.

  • Yields: 4 Servings
Vegged Out Pumpkin & Black Bean Soup


1Heat oil in large saucepan over medium heat

2Add white and light green parts of green onions, bell pepper and garlic;

3cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme;

4cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water;

5bring to a boil. Reduce heat to low;

6cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.

Source: Family Features


1 tablespoon olive oil;

5 greenonions (white and light green parts), thinly sliced (slice dark parts and set aside for later);

1 red bell pepper, chopped;

3 cloves garlic, chopped;

1 1/2 teaspoons ground cumin;

1/2 teaspoon dried thyme;

2 cans (15 ounces each) black beans, rinsed and drained;

1 can (15 ounces) Libby's 100% Pure Pumpkin;

1 can (14.5 ounces) no-salt added diced tomatoes, undrained;

1 can (14 fluid ounces) vegetable broth;

1/2 cup water;

1/2 teaspoon salt or more to taste;

1/8 teaspoon cayenne pepper or more to taste



Your email address will not be published. Required fields are marked *