Pumpkin Black Bean Soup

5 from 4 votes

Pumpkin Black Bean Soup combines creamy pumpkin, hearty black beans, and warm spices, finished with a zesty touch of lime and cilantro. Perfect for a cozy bowl of fall flavors and dipping tortilla chips!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Vegetarian

Cuisine: American, Healthy, Vegetarian

Keyword: Pumpkin Black Bean Soup

Servings: servings

Author: Chelsea Lords

Cost: $9.98

Equipment

Large pot with a lid

Ingredients

2 tablespoons olive oil
1-1/2 cups finely diced yellow onion 1 large onion
1 tablespoon minced garlic 3 cloves
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 (15.5-ounce) cans black beans drained and rinsed, see note 1
14 ounces crushed tomatoes
2 cups vegetable stock or vegetable broth
1 (15-ounce) can pumpkin see note 2
1 cup heavy cream see note 3
1 to 2 tablespoons fresh lime juice optional
1/4 cup finely chopped cilantro optional
Tortilla chips for serving

US - Metric

Instructions

Heat oil in a large pot over medium heat. Once hot, add diced onions and sauté, stirring occasionally, for 5–7 minutes or until golden.
Stir garlic and all seasonings into the pot and season with salt and pepper. Continue to sauté 1–2 minutes until fragrant.
Add black beans, tomatoes, stock, and pumpkin. Increase heat to bring the mixture to a boil, then reduce and let simmer with the lid on for 20 minutes.
Stir in cream. If using, add lime juice and cilantro, then mix. Taste and adjust the seasonings as needed. Ladle soup into bowls and serve warm with tortilla chips for dipping!

Video

Notes

Note 1: For a chunkier (less broth-y) texture, use an extra can of beans.

Note 2: Use only pure pumpkin puree; avoid pumpkin pie filling with its extra sugars and spices.

Note 3: The full-fat version of heavy cream yields a creamier and more balanced soup flavor-wise.

Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat on the stove or in the microwave, stirring occasionally.

Nutrition