Black Bean Soup with Roasted Pumpkin

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Skill Level
Preparation Time 15 minutes Total Time 90 minutes
Servings 6 Cost Per Serving $1.02
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1 medium squashKabocha Squash, Small Pumpkin or Butternut Squash
2 cansBlack Beans, drained and rinsed
1 smallOnion, roughly chopped
3 clovesGarlic, smashed
1 tbspFive Spice
1 tbspGinger, sliced
3 cupsVegetable Stock
1/2 cupCilantro, finely chopped (optional)
2 tbspOlive Oil
1/2 tspSalt & Black Pepper


  1. Preheat the oven to 375 degrees F. Wash your squash well, poke a few times with a fork, and then place on a baking sheet lined with parchment and cook for about 75 minutes until soft.
  2. For the soup add oil to a medium pot over medium heat. Once hot, add garlic, ginger and onion. Cook for about 5 minutes until soft.
  3. Add five spice, stir through and cook another 2 minutes.
  4. Add beans and stock, simmer for 15 minutes. Then blend about half and return to the pot. Season to taste
  5. Once the squash is soft, remove from the oven and let cool. Cut in half, remove the seeds and scoop out the meat.
  6. Serve soup with a slice of the roasted pumpkin and top with cilantro.


·         When you have cancer, your immune system which usually protects you from infection may be weakened. There is a greater chance that a serious illness may develop from eating food that may have bacteria or germs (contaminated food).


·         Patients receiving chemotherapy, radiation, or marrow or stem cell transplant are at higher risk for food borne illness (also called food poisoning).


·         Rinse fruits and vegetables well, BEFORE peeling, so dirt and bacteria are not transferred onto the fruit or vegetable.



·         Cut away any damaged or bruised areas before preparing or eating. Throw away the outside leaves of a head of lettuce or cabbage