Go Back
Bowl of nourishing Pumpkin Black Bean Soup, garnished with herbs and spices.

Nourishing Pumpkin Black Bean Soup

This cozy soup combines pumpkin and black beans with spices for a warm, creamy meal that can be made in about 30 minutes using pantry staples.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pantry Staples
  • 15 oz Pumpkin puree (canned) Ensure it's 100% pumpkin, not pumpkin pie filling.
  • 2 cans Black beans Drained and rinsed.
  • 4 cups Vegetable or chicken broth Low-sodium is best for controlling salt.
  • 2 tbsp Olive oil For sautéing.
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Chili powder
  • 1 pinch Cinnamon For warmth.
  • to taste Salt Season at the end.
  • to taste Pepper Season at the end.
Fresh or Fridge Items
  • 1 medium Onion Chopped.
  • 3 cloves Garlic Minced.
  • 2 tbsp Lime juice For brightness.
  • optional Jalapeño For heat.
  • optional 1/2 cup Coconut milk For extra creaminess.
  • to taste Toppings (cilantro, avocado, Greek yogurt, shredded cheese, pepitas, tortilla chips) For serving.

Method
 

Preparation
  1. Warm olive oil in a large pot over medium heat.
  2. Add chopped onion with a pinch of salt and cook until soft and translucent.
  3. Stir in minced garlic for about 30 seconds.
Cooking
  1. Sprinkle in cumin, smoked paprika, chili powder, and a tiny pinch of cinnamon. Stir for 20 to 30 seconds.
  2. Stir in pumpkin puree, drained black beans, and broth. Optionally add frozen corn or diced tomatoes.
  3. Bring to a simmer and let bubble softly for 15 to 20 minutes.
  4. Blend to your preferred texture with an immersion blender or in a standard blender.
Finishing Touches
  1. Add lime juice and taste, adjusting salt, pepper, and heat level as needed.
  2. Ladle into bowls and top with toppings of choice.

Notes

Cool soup to room temperature within 2 hours for food safety. Store in the fridge for up to 4-5 days or freeze for up to 3 months.