Description
Pumpkin Black Bean Soup is a cozy, filling dish that combines sweet pumpkin and hearty black beans with warm spices and savory broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 15 oz pumpkin puree
- 2 (15 oz) cans black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Sauté the onion: Warm olive oil in your Dutch oven over medium heat, add diced onion, and cook 5 minutes until soft and see-through.
- Add aromatics: Toss in garlic, cumin, smoked paprika, and chili powder, stirring for 1 minute until fragrant and everything smells amazing.
- Combine ingredients: Pour in pumpkin puree, black beans, and vegetable broth, stirring well so everything mixes nicely in the pot.
- Simmer soup: Bring to a boil, reduce the heat to low, and simmer 20 minutes, stirring occasionally to prevent sticking on the bottom.
- Blend for texture: Use a stick blender to partially blend the soup, leaving some chunks for texture while creating a nice creamy consistency throughout.
- Season and serve: Add salt and pepper, taste and adjust, then ladle into bowls hot with your favorite toppings on top.
Notes
- Soup thickens overnight in the fridge, so add extra broth when reheating to get the consistency you want.
- Add chipotle powder or fire-roasted tomatoes for a deeper, smokier flavor.
- Top with pepitas, cilantro, avocado, or Greek yogurt for extra texture and nutrition.
- Make it vegan by skipping dairy toppings and using plant-based sour cream or cashew cream.
- Double the batch and freeze half in portions for easy meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg