Ham Pumpkin and Black Bean Soup

    45 min

    This soup is thick, delicious and hearty. It's also packed full of protein. Pureed beans and tomatoes, are heated with ham, pumpkin and seasonings. Serve with a dollop of soured cream, if desired.

    451 people made this

    Serves: 8 - 10

    • 3 (410g) tins black beans, rinsed and drained
    • 1 (400) tin chopped tomatoes
    • 50g butter
    • 150g chopped onion
    • 4 cloves garlic, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 litre beef stock
    • 425g pumpkin puree
    • 225g cubed cooked ham
    • 3 tablespoons sherry vinegar

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Pour 2 tins of the black beans into a food processor or liquidiser, along with the tin of tomatoes. Puree until smooth. Set aside.
    2. Melt butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining tin of beans, beef stock, pumpkin puree and sherry vinegar. Mix until well blended, then simmer for about 25 minutes or until thick enough to coat the back of a metal spoon. Stir in the ham and heat through before serving.

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    Reviews in English (382)


    This soup is delicious! I love to make soup, and my husband always greets them with a bit of a groan. This soup put the biggest grin on his face for a very long time. His exact words were "this is so....wierd, but great!" I made this in a vegetarian version, with 3C vegetable broth, no ham, apple cider vinegar, cumin, bay leaf, and red pepper flakes. I served it with a spoon full of sour cream. It smelled like thanksgiving while it was cooking. excellent, and even better the next day!  -  05 May 2008  (Review from Allrecipes US | Canada)


    I bought a larger can of pumpkin than I needed, so I was looking for a good recipe to use the remainder of the can. This was as easy as could be. Didn't have sherry vinegar so followed others suggestions and used apple cider vinegar. It was a little strong, so I'd bring that down to 2.5 T. I used a can diced tomatoes with green chiles for flavor and added the cumin and coriander suggested by others. I think I would puree only one can of the black beans and put in two cans whole, but that's personal preference, I like soup a little chunky. Skipped the ham (didn't want the additional sodium) and did add a dollop of fat free sour cream that I'd mixed with fresh chives first from baked potatoes the night before. It wasn't mentioned in the directions, but once all the ingredients are in the pot, bring to a boil and then reduce to a med/low simmer for the balance of the cooking time, rather than straight medium the entire time. Nice recipe, thanks for sharing!  -  22 Nov 2007  (Review from Allrecipes US | Canada)


    This was excellent! The pumpkin is very subtle, but good. I added cider vinegar because I didn't have sherry vinegar and it was very good. I ate for lunch for two days in row after and it is very good as leftovers. Great for my low calorie high fiber diet.  -  31 Oct 2006  (Review from Allrecipes US | Canada)