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Pumpkin Mixed Bean Soup

Several years ago my in-laws celebrated their 50th anniversary with an at-home party just days after Thanksgiving. I made Shabbat dinner for their 50 guests the night before the party.

I am an avowed pumpkin lover in all of its forms. But I wondered: why should pumpkin be relegated to dessert alone? It's so yummy and healthy and lends itself to soup.

Because this dish is so easy, it can easily be scaled up or down and freezes beautifully.

  • Duration
  • Prep Time
  • 8-12 ServingsServings


  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 4 tablespoon butter/parve margarine/olive oil
  • 3 tablespoon ground cumin
  • 1-2 salt (or to taste)
  • 4 cup broth I use parve chicken
  • 2 -15 oz can black beans, drained and rinsed
  • 1 - 15 oz can kidney beans, drained and rinsed
  • 1 - 15 oz can garbanzo beans, drained and rinsed
  • 1 - 29 oz can pumpkin (not pumpkin pie filling!)
  • 1 - 14 oz can diced tomatoes and their juice (I usually use a 28 oz can to make a bigger batch)
  • 1/4 cup dry sherry
  • 1/4 can white wine vinegar (It's fine if you prefer red wine vinegar)
  • 1-3 teaspoon ground cinnamon, to taste (optional)
  • 1-3 teaspoon rosemary, to taste (optional)
  • 1-2 teaspoon ground coriander, to taste (optional)
  • 1-2 teaspoon ground ginger, to taste (optional)
  • salt, pepper to taste
  • 1-2 pinch ground cayenne pepper
  • Sour cream, cilantro as garnish (optional)


1. In a large soup pot, sauté butter or margarine, onion, garlic, cumin, cinnamon, coriander, rosemary, ginger, pinch cayenne and salt on med-high heat for 5 minutes.

2. Add black beans, kidney beans, garbanzo beans, tomatoes, broth, pumpkin and sherry.

3. Simmer for 45 minutes to an hour.

4. Before serving, stir in white wine vinegar and season with salt and pepper. You can use an immersion blender to purée the soup if you'd like but it's entirely personal preference. I usually leave it chunky.

5. Garnish with a dollop of sour cream and cilantro if desired. Enjoy!