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!
ONION: 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!
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Notes
Note 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.