Black Bean Pumpkin Soup
65 mins (prep 25, cooking 40)
15 ingredients
8 servings
I like to serve this hearty soup in October and November, perfect for a fall meal. This recipe came from Gourmet magazine and makes a meaty, spicy and smoky soup, thickened by pureed black beans. Enjoy!

Categories:  seasonal , easy , fall , <-4-hours , soups-&-stews , time-to-make ,
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Serving Size (214.57 g)
Servings 8
Amount per Serving
Calories 471.73 Calories from Fat 113.94
% Daily Value *
Total Fat 12.66g 155.79%
Saturated Fat 6.56g 262.5%
Trans Fat 0.24g %
Cholesterol 34.24mg 91.3%
Sodium 29048.8mg 9682.93%
Total Carbohydrate 51.98g 138.61%
Dietary Fiber 10.08 g 322.67%
Sugars 17.21 g %
Protein 39.18g 626.84%
Vitamin A 198.72IU% Vitamin C 0.47mg%
Calcium 154.29mg% Iron 7.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned tomato, chopped onions, minced shallot, ground cumin, fresh ground black pepper, pumpkin puree, dry sherry, sherry wine vinegar