Home > Dinner > Pumpkin Black Bean Soup Pumpkin Black Bean Soup September 27, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pumpkin Black Bean Soup combines the creamy sweetness of pumpkin with the hearty, earthy notes of black beans, all jazzed up with warm spices. It’s a cozy bowl of fall flavors with a hint of lime and cilantro! Perfect for dipping in some crunchy tortilla chips! Pumpkin Black Bean Soup The other day, I was in line and caught a glimpse of a “Pumpkin Black Bean Soup” in a magazine. Even though I wasn’t able to look at the recipe too closely, it stuck with me. I mean, pumpkin and black beans together? Genius! So, I gave it a shot the next evening, and man, I’m hooked! It’s like the classic Black Bean Soup got a cozy fall makeover with the addition of pumpkin. Best part? It’s a breeze to whip up. We’re talking canned black beans and pumpkin puree – all the flavor, way less fuss! Pumpkin Black Bean Soup is pure comfort in a bowl. It’s rich with pumpkin and filling black beans, and spiced up just right. Add a squeeze of lime and a sprinkle of cilantro for a kick of freshness. And honestly, who needs spoons when you’ve got crunchy tortilla chips to scoop it up with?! Pumpkin Black Bean Soup Ingredients Olive oil: Go for extra virgin for enhanced flavor. Yellow onion: Pick firm onions with smooth skin for freshness. For convenience, find pre-diced onions in the produce aisle. Minced garlic: For speed, use jarred garlic; for a more potent kick, go with fresh cloves. Paprika: For a deeper, smoky hint, opt for smoked paprika. Ground cumin, garlic powder, and coriander: Adjust these seasonings according to your taste. Black beans: Rinse the beans before adding to the soup. For a chunkier texture, consider an extra can. Crushed tomatoes: Fire-roasted varieties add a smoky touch. Vegetable stock/broth: Richer flavors come from homemade or premium brands. Pumpkin: Use only pure pumpkin puree; avoid pumpkin pie filling with its extra sugars and spices. Heavy whipping cream: The full-fat version yields a creamier and more balanced soup. Soup Toppings for Pumpkin Black Bean Soup: Lime juice: A splash of acidity brightens up the soup. Think about offering extra lime wedges on the side. Cilantro: Adds a burst of vibrancy for those who like it. Not your thing? Skip it. Tortilla chips: Go for the thick, restaurant-style ones; they’re perfect for dipping. Sometimes, we ditch the spoons and just dive in with chips! VARIATIONS Protein: Add shredded chicken, ground turkey, or ground beef. More heat: Mix in finely diced jalapeños or some ground cayenne pepper. Grains: Stir in cooked quinoa or farro. Dairy-free: Use full-fat coconut milk instead of whipping cream. Veggies: Add diced bell peppers or diced carrots (sautéed along with the onion) or mix through frozen corn at the end. Cheese: Top bowls with extra-sharp Cheddar cheese. Garnish: Top with a creamy, ripe diced avocado. How To Make Pumpkin Black Bean Soup Here’s a quick overview of the process for making this soup: Prep: Dice onion, mince garlic, rinse black beans. Sauté: Heat oil, cook onions, add garlic and spices. Combine: Add beans, tomatoes, stock, and pumpkin to the pot. Simmer: Bring to a boil, then reduce and simmer for 20 minutes. Finish: Stir in whipping cream and simmer for another five minutes. Toppings: Add lime juice and cilantro. Serve with tortilla chips. What To Serve Alongside This Soup Here are some of our favorite things to serve alongside this Pumpkin Black Bean Soup: Cornbread or crusty bread for dipping. Green garden salad with a tangy vinaigrette. Roasted vegetables like Brussels sprouts or broccoli. Quinoa or rice pilaf for added heartiness. A Grilled cheese sandwich is perfect for dunking! Diced avocado or guacamole for a creamy contrast. Creamy cucumber salad for a refreshing side. Cheesy quesadillas cut into wedges. More Savory Pumpkin Recipes: Quick and easy Pumpkin Pasta Pumpkin Soup with cinnamon and nutmeg Pumpkin Chili with the best chili-seasoning blend! Vegetarian Pumpkin Curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Black Bean Soup 5 from 2 votes - Review this recipe Pumpkin Black Bean Soup combines the creamy sweetness of pumpkin with the hearty, earthy notes of black beans, jazzed up by warm spices. It's a cozy bowl of fall flavors with a hint of lime and cilantro! Perfect for dipping in some crunchy tortilla chips! SAVE TO RECIPE BOX Print Recipe Pumpkin Black Bean Soup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Black Bean Soup combines the creamy sweetness of pumpkin with the hearty, earthy notes of black beans, jazzed up by warm spices. It's a cozy bowl of fall flavors with a hint of lime and cilantro! Perfect for dipping in some crunchy tortilla chips! Course Dinner, lunch, Main Course, Vegetarian Cuisine American, Healthy, Vegetarian Keyword Pumpkin Black Bean Soup Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 6 servings Chelsea Lords Calories 425kcal Author Chelsea Lords Cost $9.98 EquipmentLarge, heavy-bottomed pot (with a lid) Ingredients▢ 2 tablespoons olive oil▢ 1½ cups finely diced yellow onion (1 large onion)▢ 1 tablespoon minced garlic (3 cloves)▢ 2 teaspoons each: paprika and ground cumin▢ 1 teaspoon each: ground coriander and garlic powder▢ Fine sea salt and pepper▢ 2 cans (15.5 oz each) black beans, drained & rinsed (Note 1)▢ 14 oz crushed tomatoes▢ 2 cups vegetable stock/broth▢ 1 can (15 oz) pumpkin (Note 2)▢ 1 cup heavy whipping cream (Note 3)▢ Optional: 1-2 tbsp fresh lime juice; ¼ cup finely chopped cilantro▢ For serving: tortilla chips or strips InstructionsONION: In a large, heavy-bottomed pot, heat the oil over medium heat. Once hot, add the diced onions. Sauté, stirring occasionally, until the onions are golden, about 5-7 minutes. It's important to take your time at this step as the onions won't soften much more later. GARLIC and SEASONINGS: Stir in the garlic and all the seasonings. Season with salt and pepper. (I add 1 tsp salt and ½ tsp pepper). Continue to sauté for another 1-2 minutes until the mixture is fragrant.SIMMER: Pour in the black beans, tomatoes, vegetable stock, and pumpkin. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer (gently bubbling at edges). Cover and let it simmer for about 20 minutes, allowing the flavors to meld. FINISH: Remove lid, and stir in the cream. If using, add the fresh lime juice and cilantro. Mix through. Taste and adjust the seasonings, if needed.ENJOY: Ladle the soup into bowls and serve warm. Accompany with tortilla chips for dipping and enjoy! Video Recipe NotesNote 1: Black beans: For a chunkier (less broth-y) texture, consider an extra can of beans. Note 2: Pumpkin: Use only pure pumpkin puree; avoid pumpkin pie filling with its extra sugars and spices. Note 3: Heavy whipping cream: The full-fat version yields a creamier and more balanced soup flavor-wise. Nutrition FactsServing: 1serving | Calories: 425kcal | Carbohydrates: 49g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 415mg | Potassium: 1039mg | Fiber: 15g | Sugar: 8g | Vitamin A: 6935IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
