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Pumpkin Black Bean Soup


I took my kids for a fun adventure to Stew Leonards, a fun grocery store in NY that has talking cows and other talking animals throughout the store to keep the kids occupied while I shop. They have their own dairy and so I love to buy milk and yogurts there, but sadly they make a lot of their own foods and none of them are kosher. We did see them sample a Pumpkin Black Bean Soup and since we couldn't taste it we decided to make our own and it was delicious and super easy,

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 2 tablespoon oil
  • 1 onion, finely chopped
  • 3 cup vegetable broth
  • 1 can 15 oz. diced tomatoes
  • 1 can 15 oz. black beans, drained and rinsed
  • 2 cup pumpkin puree
  • 1/2 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • dash cayenne
  • salt to taste
  • garnish sour cream and jalapeno can use parve sour cream to keep it parve or skip it


Heat a medium sized pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, half the black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, then allow to cool a bit before using immersion blender to puree soup.  Then add in the rest of the black beans and adjust seasonings to taste.  Reheat if needed and serve garnished with a spoon of sour cream and finely chopped jalapeno.