I discovered this soup when I needed something warm, simple, and deeply satisfying—and it delivered. With creamy pumpkin, hearty black beans, and smoky spices, it’s a comforting dish that feels like fall in a bowl. I appreciate how it uses basic pantry items and comes together in about half an hour.
Why You’ll Love This Recipe
I’m all for a recipe that makes me feel good without asking for too much effort. This one brings big comfort with simple staple ingredients. It’s gently spiced, a little smoky, and very satisfying thanks to the black beans. If I’m cooking for a veggie-loving crowd, I can keep it dairy-free, and for others I might stir in yogurt or cheese at the end.
Another win: how flexible it is. If I don’t have fresh pumpkin, I can use canned. If I’m short on broth, I use water and just adjust the seasoning. Want it silky or chunky? I can blend a little or a lot. I’m in control.
When I take that first spoonful, I feel warmth from the inside out. The spices bloom in the pot, my kitchen smells like fall, and I get that satisfying creaminess without feeling heavy afterward. If I’m looking for a repeat-worthy weeknight staple, this soup checks every box.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (or more to taste)
½ teaspoon ground cinnamon (optional)
2 × 15-ounce cans pumpkin purée (100% pumpkin, not pie-filling)
2 × 15-ounce cans black beans, drained and rinsed
4 cups vegetable or chicken broth (low-sodium preferred)
2 tablespoons fresh lime juice (about ½ lime)
Salt and pepper, to taste
Optional for creaminess: ½ cup coconut milk or half-and-half
In a large pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt, and cook until the onion is soft and translucent (about 4-5 minutes). Then add the minced garlic and cook for about 30 seconds until fragrant.
Sprinkle in the cumin, smoked paprika, chili powder, and cinnamon (if using). Stir for about 20-30 seconds so the spices release their aroma.
Add the pumpkin purée, drained black beans, and the broth to the pot. Stir to combine everything.
Bring the mixture to a gentle simmer. Let it simmer uncovered for about 15-20 minutes, stirring occasionally so the flavors meld.
Choose your texture: Use an immersion blender to blend part of the soup if you like a chunkier texture, or transfer 1–2 cups to a blender and purée it, then return to the pot for a smoother texture.
Stir in the lime juice and taste the soup. Adjust salt, pepper, and heat level as needed. If you want extra creaminess, stir in the coconut milk (or half-and-half) now.
Serve in bowls and offer optional toppings like cilantro, avocado, pepitas or tortilla chips for crunch.
Servings and Timing
This soup makes about 4 servings. Prep time is approximately 10 minutes and cook time is about 20 minutes, so total time is around 30 minutes.
Variations
If I don’t have canned pumpkin, I can use roasted butternut squash or sweet potato purée instead.
If I’m out of black beans, pinto or kidney beans will work in a pinch.
For more veggies, I might add frozen corn or chopped spinach near the end of cooking.
To make it richer, I can stir in coconut milk or half-and-half and perhaps top with shredded cheese.
For a vegan version, skip dairy toppings and use coconut milk; top with avocado and pepitas.
If I crave more heat, I add a minced jalapeño with the onion or a pinch of cayenne with the spices.
Storage/Reheating
I let the soup cool to room temperature (within two hours for food safety) and store it in an airtight container in the fridge for up to 4-5 days. The flavors actually deepen by day two, so it’s great for leftovers. If the soup thickens in fridge, I thin it with a splash of broth or water when reheating.
For freezer storage: I portion the soup into freezer-safe containers or bags (leave some headspace) and freeze for up to 3 months. Thaw overnight in the fridge or reheat gently on the stove over low heat, adding a little broth as needed. When reheating, I like to add a splash of lime juice or a pinch of salt just before serving to brighten the flavors again.
FAQs
How can I make this soup spicier?
I can add one minced jalapeño when I cook the onion or add a pinch of cayenne pepper with the spices. I also finish each bowl with hot sauce if I want extra heat.
What if I only have fresh pumpkin instead of canned?
That’s fine—I roast pumpkin cubes until soft, then purée them with a little broth until smooth. Use that in place of the canned pumpkin purée.
Can I skip blending some of the soup?
Absolutely. Leaving more whole beans gives a chunkier texture and more bite. Blending is just optional depending on the texture I prefer.
Is this soup freezer-friendly?
Yes—it freezes well for up to 3 months. When reheating from frozen, I add a little extra broth to adjust consistency and make sure I stir well so it heats evenly.
Can I turn this into a one-pot slow cooker recipe?
Yes. I’d sauté the onion, garlic and spices on the stovetop first for best flavor, then add everything else to the slow cooker and cook on low for about 4 to 5 hours, then finish with lime juice and optional cream/coconut milk just before serving.
Conclusion
I love how this Pumpkin Black Bean Soup takes simple ingredients and turns them into a meal that feels indulgent yet wholesome. It’s forgiving, adaptable, and truly comforting. Whether I’m cooking for myself or for a group, this has become a go-to recipe in my kitchen—and I hope it becomes one in yours too.
This nourishing pumpkin black bean soup is a cozy, flavorful blend of creamy pumpkin, hearty black beans, and smoky spices. It’s quick to make, uses pantry staples, and offers a flexible, comforting meal ideal for cool days.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (or more to taste)
½ teaspoon ground cinnamon (optional)
2 × 15-ounce cans pumpkin purée (100% pumpkin, not pie-filling)
2 × 15-ounce cans black beans, drained and rinsed
4 cups vegetable or chicken broth (low-sodium preferred)
Heat olive oil in a large pot over medium heat. Add chopped onion with a pinch of salt and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Add cumin, smoked paprika, chili powder, and cinnamon (if using). Stir for 20–30 seconds to toast the spices.
Stir in the pumpkin purée, black beans, and broth. Combine well.
Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally.
Blend part of the soup with an immersion blender or transfer 1–2 cups to a blender and purée, then return to pot for desired texture.
Stir in lime juice and adjust salt, pepper, and heat level. Add coconut milk or half-and-half if using for extra creaminess.
Serve hot with optional toppings such as cilantro, avocado, pepitas, or tortilla chips.
Notes
Canned pumpkin can be replaced with roasted butternut squash or sweet potato purée.
Black beans can be substituted with pinto or kidney beans.
Add corn or spinach for more veggies.
Stir in coconut milk or half-and-half for extra richness.
For a vegan version, skip dairy and use plant-based toppings.
