Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

May 26

Every Tuesday during the month of May, join Cafe Manager, Pam Huie, as she recreates some of your favorite Lobby Cafe food and drinks, from her kitchen to yours. This episode: Pumpkin Black Bean soup!


2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1-14 1/2 oz can diced tomatoes in juice (I used petite diced)
1-15 oz can black beans, drained
2-15 oz cans pumpkin puree (not pie mix)
1 cup heavy cream
1 tbsp curry powder
1/2 tsp cayenne pepper
1-1/2 tsp ground cumin
Salt and pepper to taste
Pumpkin seeds for garnish

Heat pot over medium heat. Add oil. When hot, add onion and sauté for 5 minutes.

Add broth, tomatoes, black beans, and pumpkin puree. Stir to combine ingredients and bring to boil. Reduce heat to medium-low and stir in cream, curry, cumin, cayenne, and salt to taste. Simmer about 5 minutes. Adjust salt and pepper to taste and serve. Garnish with toasted pumpkin seeds, if desired.

I put all the ingredients except about 2/3 of the beans through a blender, then added the beans back in before serving.

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