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Pumpkin Black Bean Soup Recipe

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★★★★★

5 from 118 reviews

A comforting and flavorful Pumpkin Black Bean Soup featuring a blend of warming spices, creamy pumpkin puree, and hearty black beans, perfect for a cozy meal that’s both nourishing and delicious.

Ingredients

Scale

Vegetables and Aromatics

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2–3 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced

Spices

  • ½ tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon ground turmeric

Main Ingredients

  • 2 cans (14 oz / 400 g each) black beans, drained and rinsed
  • 1 can (14 oz / 400 g) diced tomatoes
  • 1 cup (250 g) pumpkin puree
  • 3 cups (750 ml) vegetable stock
  • 1 cup (250 ml) coconut milk
  • 2 tablespoons lime juice
  • A handful of fresh coriander (cilantro), roughly chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the veggies: Heat olive oil in a soup pot over medium heat. Add diced onion, carrot, and celery, sauté for 5-6 minutes until softened and onions turn translucent, creating a flavorful base.
  2. Add the garlic and ginger: Stir in minced garlic and ginger, cooking for about one minute while stirring constantly until fragrant, to enhance the soup’s aroma.
  3. Bloom the spices: Add ground cumin, coriander, smoked paprika, dried thyme, and turmeric. Stir and cook for another minute to release the spices’ flavors into the oil.
  4. Add the main ingredients: Pour in black beans, pumpkin puree, diced tomatoes with their juices, and vegetable stock. Stir well, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes to meld flavors and thicken the soup.
  5. Finish with coconut milk and lime: Remove the lid, stir in coconut milk, and let the soup return to a gentle simmer. Add lime juice and chopped cilantro, then season with salt and pepper to taste.
  6. Serve it up: Ladle the soup into bowls, garnish with extra cilantro if desired, and optionally serve with crunchy tortilla chips for added texture and flavor.

Notes

  • For a spicier version, add a pinch of cayenne pepper or chopped chili when blooming the spices.
  • You can substitute canned pumpkin puree with homemade if available.
  • If you prefer a smoother soup, use an immersion blender to blend it partially or entirely before adding coconut milk.
  • Leftovers store well in the refrigerator for up to 4 days and reheat gently on the stove.
  • This soup is naturally gluten-free and can be made vegan by using vegetable stock and coconut milk.

Keywords: pumpkin soup, black bean soup, vegetarian soup, healthy soup, autumn recipe, coconut milk soup, easy soup recipe

Find it online: https://trendytasterecipes.com/pumpkin-black-bean-soup-recipe/