Spicy Savory Pumpkin Soup

40 mins (prep 10, cooking 30)
15 ingredients
4 servings
I made this one up on my own after I learned how to cook well enough. All kinds of beans can be used, black beans do very well as do pinto beans, but regular red or dark red kidney beans are my favorite with this particular soup. You can also substitute pumpkin puree for squash puree! I think the green onion goes perfect with the mix but a small can of green chiles works well too. This is a great soup to have in the fall. Yields about 4 medium-sized servings.

Categories:  <-60-mins , holiday , seasonal , beans , taste~mood , fall , vegetarian , soups-&-stews , thanksgiving , squash , savory , vegetable , time-to-make ,
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Serving Size (185.66 g)
Servings 4
Amount per Serving
Calories 251.5 Calories from Fat 57.69
% Daily Value *
Total Fat 6.41g 39.45%
Saturated Fat 0.66g 13.16%
Trans Fat 0.01g %
Cholesterol 0.0mg 0.0%
Sodium 636.25mg 106.04%
Total Carbohydrate 45.0g 60.01%
Dietary Fiber 0.28 g 4.42%
Sugars 1.09 g %
Protein 5.55g 44.37%
Vitamin A 252.03IU% Vitamin C 0.51mg%
Calcium 11.39mg% Iron 1.63mg%
*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:
pumpkin puree, dark red kidney beans, fresh cilantro, ground ginger