Black Bean and Pumpkin Soup Recipe

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Black Bean and Pumpkin Soup
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  1. Place beans, tomatoes, onion, shallots, garlic, cumin, broth, pumpkin, and sherry in a slow cooker; stir to combine.
  2. Cover and cook on LOW for 6-7 hours.
  3. Puree the soup in the cooker with a handheld immersion blender (or in batches in a food processor).
  4. Add in vinegar; stir to combine; add salt, if needed.
  5. Serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 96.54 Kcal (404 kJ)
Calories from fat 12.37 Kcal
% Daily Value*
Total Fat 1.37g 2%
Sodium 307.97mg 13%
Potassium 328.86mg 7%
Total Carbs 13.16g 4%
Sugars 2.76g 11%
Dietary Fiber 2.59g 10%
Protein 4.99g 10%
Vitamin C 3.6mg 6%
Iron 1mg 5%
Calcium 33.3mg 3%
Amount Per 100 g
Calories 57.05 Kcal (239 kJ)
Calories from fat 7.31 Kcal
% Daily Value*
Total Fat 0.81g 2%
Sodium 182mg 13%
Potassium 194.35mg 7%
Total Carbs 7.78g 4%
Sugars 1.63g 11%
Dietary Fiber 1.53g 10%
Protein 2.95g 10%
Vitamin C 2.1mg 6%
Iron 0.6mg 5%
Calcium 19.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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