When the weather is cold and wet nothing is better than a warm bowl of soup. I admit that I could eat soup just about everyday and be happy so I was eager to try this recipe when I ran across it here. It is full of healthy protein, fiber and phytonutrients… and it is very tasty too! I modified the recipe a bit when I cooked it– primarily to reduce sodium. I used dried beans that I cooked in the crock pot instead of canned beans– quick, easy, cheap and NO sodium. I also substituted pumpkin puree for the cubed pumpkin because I had it in my freezer. If you don’t have pumpkin, sweet potatoes would make a good substitute. I used low sodium vegetable broth and the resulting soup was very tasty and filling.
Quinoa Black Bean Pumpkin Soup

Hearty and filling soup full of healthy and nutritious ingredients.
Servings | Prep Time |
4-6 Servings | 15 minutes |
Cook Time | Passive Time |
20 minutes | 8-12 hours if precooking beans in crock pot |
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![]() | Hearty and filling soup full of healthy and nutritious ingredients.
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Ingredients
For the Soup
- 1 TBS olive oil
- 1 onion diced
- 5 cloves garlic diced
- 1 Red Chili Pepper diced
- 3 cups Pumpkin cubed
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp powdered sugar
- 1/2 cup quinoa
- 1 20 0z can black beans drained and rinsed
- 5 cups low sodium vegetable broth
- 2 Bay Leaves
Servings: Servings
Instructions
- Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
- Add pumpkin and spices and cook for a couple minutes.
- Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
- Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
- Served garnished with cilantro, avocado and lime juice. Enjoy!
Recipe Notes
Recipe adapted from AvocadoPesto.
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