Quinoa Black Bean Pumpkin Soup

Quinoa Black Bean Pumpkin Soup


Quinoa Black Bean Pumpkin Soup

Hearty and filling soup full of healthy and nutritious ingredients.
Prep Time15 mins
Active Time20 mins
Total Time35 mins
Course: Soups and Stews
Yield: 4 servings



  • 1 tbsp olive oil
  • 1 onion diced
  • 5 cloves garlic diced
  • 1 red chili pepper diced
  • 3 cups pumpkin cubed
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp powdered sugar
  • ½ cup quinoa
  • 20 oz black beans drained and rinsed
  • 5 cups low sodium vegetable broth
  • 2 bay leaves


  • 1 avocado cubed
  • handful cilantro chopped
  • 1 lime cut into wedges


  • 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 adapted from AvocadoPesto.com


I am a Registered Dietitian Nutritionist living in Greensboro, North Carolina. I help people overcome nutrition obstacles and help them meet their nutrition and wellness goals.

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Hi, I’m Mona. I have been living with Relapsing Remitting Multiple Sclerosis (RRMS) for over ten years. As a registered dietitian nutritionist (RDN) I help others with MS to navigate the nutrition superhighway and make sustainable progress toward their unique wellness goals.

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