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
Pumpkin Black Bean Soup
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
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!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
