Kicking Pumpkin Black Bean Soup

by Judy Griffin on October 30, 2013


This soup makes a tasty meal.

This soup makes a tasty meal.

Kicking Pumpkin Black Bean Soup


  • 4 garlic cloves, minced
  • 1 Tbsp coconut oil
  • 1 yellow onion, diced
  • 1 red pepper, diced ~ about 1 cup
  • 1 yellow pepper, diced ~ about 1 cup
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 tsp turmeric
  • ½ small jalapeno pepper seeded & finely minced (if you like some extra kick use the whole pepper)
  • 6 cups chicken or vegetable broth
  • 4 cups of pumpkin puree or 2 -15 ounce cans of pumpkin
  • 1 can or 2 cups cooked black beans
  • ½ cup chopped fresh cilantro


  1. In a large saucepan, heat oil and cook garlic until golden,
  2. Add onion, red pepper and yellow pepper over medium high heat until tender, about 6 minutes.
  3. Add cayenne, cumin, turmeric and jalapeno and cook for 1 minute longer.
  4. Add broth and pumpkin, stir to blend well and cook for 5 minutes.
  5. Stir in beans, reduce heat and simmer for 5-10 minutes.
  6. Use an immersion blender to thicken the soup.
  7. Garnish with cilantro.

Pumpkin puree

  1. Preheat oven to 350
  2. Slice a small sugar pumpkin in half and place it in a glass-baking dish. (smaller pumpkins taste better)
  3. Brush a little coconut oil on each side
  4. Bake for about 30-40 minutes, until pumpkin feels is soft.
  5. Scoop out the seeds and save them to make roasted seeds.
  6. Scoop out the pumpkin flesh and there is your puree.
  7. Add this as is to the soup and later use an immersion blender to thicken the soup.
  8. If making puree for something else you can add to a Food Processor to make really smooth. You may need to add a little water.

Roasted Pumpkin Seeds- a scrumptious snack that packs a powerful punch.

Once you make them you can't resist eating them all up.

Once you make them you can’t resist eating them all up1


  • Rinse and dry off seeds
  • Place on baking sheet.
  • Add Himalayan or Celtic sea salt and Triple Blend Flakes (optional)
  • Roast for about 20 minutes on 400.  (watch closely to avoid burning)

Pumpkin seeds offer you an abundance of health benefits. It’s high in vitamin A, Beta Carotene, antioxidants and fiber such as heart healthy magnesium & plant-based omega-3 fats, and zinc for immune support.





You can find more delicious recipes by joining my Fall Flourish or Nourishing Team Cleanse

{ 2 comments… read them below or add one }

Elizabeth Scala November 7, 2013 at 9:04 am

This looks AWESOME, Judy! Thank you for sharing such a wonderfully tasty and healthy recipe. I can’t wait to try it.


Judy Griffin November 8, 2013 at 4:50 am

Thank Elizabeth. It is yummy! I just love soup as the weather gets colder. Let me know if you try it.


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