Ketchup With That

  • Ketchup With That Kitchen
  • Blog
  • Recipe Index
  • About
  • Contact

Black Bean, Corn and Pumpkin Soup

August 6, 2016 Mary Leave a Comment

Jump to Recipe

Black Bean, Corn and Pumpkin Soup

If you are looking for perfect pictures worthy of FoodGawker, then you’ve probably (no – definitely!) come to the wrong place.

But if you want uncomplicated recipes that won’t break the bank, I’ve got you covered. This Black Bean, Corn and Pumpkin Soup is easy and frugal any time of year.

This soup makes a substantial lunch or a decent dinner, and comes together in a flash. The most time-consuming part is chopping the onion and garlic.

Try it with some No Knead Pan Bread (which also takes only a few minutes to prepare).

If you have the time or inclination, try making your own vegetable stock to have on hand for soup. It tastes much better than most of the commercial brands available and will provide a good base for your meatless dishes. 

4.25 from 4 votes
Black Bean, Corn and Pumpkin Soup
Print
Black Bean, Corn and Pumpkin Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This is a great pantry recipe: you can use canned beans, corn, pumpkin and vegetable stock for a fast meal from your cupboards.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
  • 1 tablespoon / 15 ml olive oil
  • 1 medium onion finely chopped (about 1-1/4 cups / 310 ml)
  • 2 cloves garlic minced
  • 1/2 tablespoon / 22.5 ml chili powder
  • 1 teaspoon / 5 ml coriander
  • 1/2 teaspoon / 2.5 ml cinnamon
  • 1 teaspoon / 5 ml salt
  • 4 cups / 1 liter vegetable stock
  • 2 cups / 500 ml pumpkin puree canned or fresh cooked
  • 2 cups / 500 ml black beans
  • 2 cups / 500 ml fresh canned or frozen corn kernels
  • 1 teaspoon / 5 ml oregano
  • 1 tablespoon / 15 ml lemon or lime juice
  • 1/4 teaspoon / 1.25 ml pepper
Instructions
  1. Heat a saucpan over medium-low heat. Add oil to heat pan and swirl to coat the bottom.
  2. Add onion and cook for 2-3 minutes until it starts to soften. Add garlic and cook 1-2 minutes longer. Do not let the onion or garlic brown. If they start to brown, turn down the heat.
  3. Add chili powder, coriander, cinnamon and salt. Stir to coat onions and cook for 1 minute, stirring frequently to keep spices from sticking or burning.
  4. Add stock. Stir in pumpkin until smooth.
  5. Add beans, corn, oregano, lemon or lime juice, and pepper.
  6. Bring to a simmer and cook for 20 minutes. Stir occasionally to keep the soup from sticking.
  7. You can serve the soup immediately. It will taste even better if made ahead and reheated.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

You might like

dairy free, gluten free, soup, vegan, vegetarian

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Pumpkin Sage Sauce

Pumpkin Sage Sauce

One-bowl Double Chocolate Fudge Cookies

One-bowl Chocolate Fudge Cookies

two hands shaking

Whole Wheat Waffles

Cheesy Pumpkin Pasta

Meatless Monday: Cheesy Pumpkin Pasta

Tortellini Salad with Avocado and Feta

Meatless Monday: Tortellini Salad with Avocado and Feta

Orange Marmalade Muffins

Orange Marmalade Muffins

Menu suggestions for meatless holidays

Meatless Monday: Meatless for the holidays

Apple Mincemeat Crumble Tarts

Apple Mincemeat Crumble Tarts

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Split Pea Barley Stew
  • 10 Free Vintage Cookbooks
  • Hoisin Sloppy Joes (vegan)
  • Tofu-free Vegetarian Lasagna
  • Tart and Tangy Rhubarb Barbecue Sauce
  • Rhubarb Cake with Orange Cream Glaze
  • Whole Grain Breakfast Biscotti
  • Meatless Monday: Zucchini Tarts with Feta and Mint

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2023 · Ketchup With That