Pumpkin Black Bean Soup
Creamy pumpkin, hearty black beans, and warm spices come together for a cozy, slightly smoky southwest-style soup. Rich, nourishing, budget-friendly, and perfect for cool weather.
Ingredients
- Base
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 bell pepper diced
- 1 can 15 oz black beans, rinsed & drained
- 1 can 15 oz pumpkin puree
- 1 can 14.5 oz diced tomatoes with green chilies (or regular)
- 3 cups vegetable or chicken broth
- Salt & pepper
- Seasoning
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp coriander optional
- Pinch cayenne optional
- Creamy Option choose one
- 1/4 cup heavy cream
- 1/2 cup coconut milk
- 1/3 cup Greek yogurt add after cooking
- Toppings
- Sour cream or Greek yogurt
- Green onions
- Cilantro
- Lime wedges
- Shredded cheese
- Crushed tortilla chips or pepitas
- Substitutes
- Vegan: coconut milk or cashew cream + veggie broth
- Low-fat: extra broth + Greek yogurt at the end
- Swap beans: pinto or chickpeas
- Optional add-in: corn
Instructions
- Heat oil over medium; sauté onion & bell pepper until soft and lightly golden. Add garlic briefly.
- Stir in pumpkin, black beans, and tomatoes.
- Add broth, cumin, smoked paprika, chili powder, coriander, cayenne, salt & pepper.
- Simmer 15–20 mins, stirring occasionally.
- Turn heat low; stir in cream or coconut milk (or add yogurt after cooking).
- For thicker texture, blend 1–2 cups and return to pot.
- Adjust seasoning; serve with toppings and lime.
Notes
For extra smoky flavor, use fire-roasted tomatoes or add chipotle
Splash of apple cider vinegar at the end brightens flavor
Thin with broth if too thick
Storage
Fridge: 4 days
Freeze: 2–3 months (add dairy after thawing)
Reheat gently; stir in yogurt after reheating