Pumpkin Black Bean Soup


Welcome to our Cigi Recipe Box! This is the place where Cigi staff share their favourite recipes featuring Canadian field crops. This warm fall recipe comes from myself, Amanda Medwid, Graphic Designer A/V Coordinator.

Pumpkin Black Bean Soup


  • 2 TBSP olive oil
  • 1 medium onion
  • 3 C vegetable broth
  • 1 can diced tomatoes in juice
  • 1 can black beans, drained
  • 2 cans pumpkin puree
  • 1 C heavy cream
  • 1 TBSP curry powder
  • 1½ tsp ground cumin
  • ½ tsp cayenne pepper
  • course salt (to taste)
  • 20 blades fresh chives, chopped or snipped, for garnish


Heat oil in a soup pot over medium heat. When oil is hot, add onion. Sauté onion for 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne pepper and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

*I added a pinch more curry powder and ground cumin, and I also garnished with chopped spinach.

Serves 4 to 6

This recipe is from: Food Network


Here’s why I chose this recipe:

“First of all, I love fall and I love homemade soup. I came across this recipe and I thought it sounded delicious, and because it happens to also be the International Year of Pulses I thought it was a perfect fit. This is the first time I’ve made this soup and I really loved it. It’s got just the right amount of spice to warm you up on a cool fall day.”

Since 2007 when I joined Cigi, I have worked as a Graphic Designer and Audio Visual Coordinator. My primary responsibilities involve providing graphic design to the organization and audio-visual support for Cigi programs. I hold diplomas in Graphic Design and Advanced Graphic Design from Red River College.