You know what gets me excited when the weather turns cool? A big bowl of Pumpkin Black Bean Soup! There’s something magical about how sweet pumpkin and earthy black beans become best friends in one pot.

My family asks for this soup on repeat once October hits. The way the spices warm you up while the creamy texture hugs your soul—it’s just wonderful.

Plus, it’s ready in half an hour, which means more time to cozy up on the couch. Trust me, one taste and you’ll understand why I’m obsessed!

What Ingredients do I Need?

You probably have most of this stuff already! Check the recipe card down below for exact amounts.

Pumpkin Puree: This sweet, creamy stuff makes your soup taste like fall in a bowl. So good.
Black Beans: These little guys give you tons of protein and that perfect hearty texture you want.
Vegetable Broth: Good broth makes everything taste richer. Don’t skip this part, it really matters.
Onion: Chop this up and cook it until it smells sweet. It builds all those yummy flavors.
Garlic: Fresh garlic makes every bite pop. Your kitchen will smell incredible, I promise you.
Cumin: This warm spice is what makes the soup taste deep and interesting. My secret weapon.
Smoked Paprika: A little smoke goes a long way here. It tastes fancy but takes zero extra effort.
Olive Oil: You’ll cook your onions in this. It brings everything together at the start.

How to Make Pumpkin Black Bean Soup?

One pot, simple steps, and you’ve got dinner ready. Let me walk you through it real quick.

Step 1: Sauté the Aromatics

Pour your olive oil into the Dutch oven and turn the heat to medium. Toss in 1 large diced onion and let it cook for 5 minutes. Stir it around so it gets soft and see-through.

Step 2: Add Garlic and Spices

Throw in 4 minced garlic cloves, 2 teaspoons cumin, 1 teaspoon smoked paprika, and ½ teaspoon chili powder. Let everything cook for 1 minute. You’ll smell it getting all toasty and amazing.

Step 3: Combine Main Ingredients

Now add 15 oz pumpkin puree, two 15-oz cans black beans (drain and rinse them first), and 4 cups vegetable broth. Give it all a good stir until everything looks mixed together.

Step 4: Simmer the Soup

Crank up the heat until it bubbles, then turn it way down to low. Let it bubble gently for 20 minutes. Stir it once in a while so nothing sticks to the bottom.

Step 5: Blend for Creaminess

Grab your immersion blender and blend about half the soup. You want some smooth parts and some chunky bean bits. That mix of textures? Chef’s kiss!

Step 6: Season and Serve

Add 1 teaspoon salt and ½ teaspoon black pepper. Give it a taste and add more if you want. Ladle it into bowls while it’s nice and hot. YUM!

Tips for the Best Pumpkin Black Bean Soup

Want your soup to turn out amazing? These tricks work every time, no joke.

Use Pure Pumpkin: That pumpkin pie filling has sugar and spices already. Stick with plain pumpkin instead.
Don’t Over-Blend: Keep some chunks in there! Nobody wants baby food soup, right?
Toast Your Spices: Let them sizzle in the oil first. Boom—way more flavor happens.
Adjust Consistency: Too thick? Splash in more broth. Too thin? Just simmer it longer.
Season at End: Wait until the end to add salt. You can taste what it actually needs then.

Variations and Substitutions

Mix things up based on what you have or what you’re craving today. This soup is super flexible!

Sweet Potato: Swap out some pumpkin for roasted sweet potato chunks. Different but still really tasty.
Coconut Milk: Pour in ½ cup for extra creaminess. It adds this subtle sweet thing too.
Spice Level: Like heat? Toss in more chili powder or some cayenne pepper. Make it yours.
White Beans: Cannellini beans work great if you want something milder and even creamier than black beans.
Fresh Pumpkin: Roast a sugar pumpkin yourself if you’re feeling ambitious. The flavor is next level.

Make-Ahead and Storage Tips

Here’s a secret: this soup tastes even better the next day! All those flavors get to know each other overnight. Pop it in a container with a tight lid and stick it in your fridge. It’ll last 5 days easily.

When you reheat it on the stove, add a little broth if it gets too thick. Want to freeze some? Go for it! Scoop it into containers and freeze for up to 3 months. Just move it to the fridge the night before you want to eat it.

Recipe FAQs

Can I use fresh pumpkin instead of canned?

Yep! Roast a sugar pumpkin and scoop out about 2 cups of the cooked flesh. Works great.

Is this soup freezer-friendly?

Totally! Freeze it in containers for 3 months. You’ll thank yourself later when you need quick dinner.

Can I make this soup in a slow cooker?

Cook your onions and garlic in a pan first. Then dump everything in the slow cooker for 4 hours on low.

What toppings work best with this soup?

I love sour cream, pepitas, cilantro, avocado chunks, cheese, or those crispy tortilla strips. All of them, honestly!

How can I make this soup spicier?

Chop up some jalapeños, add extra chili powder, sprinkle in cayenne, or just drizzle hot sauce on top.

Can I use dried black beans instead?

Sure thing! Cook 1½ cups dried beans until they’re soft. Then use them like the canned ones.

Pumpkin Black Bean Soup

Sweet pumpkin and hearty black beans come together with warm spices and savory broth. You get a cozy, filling soup that's ready in less than an hour and tastes like you spent all day cooking it.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings 6

Calories 185 kcal

Ingredients

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

Optional Toppings:

fresh cilantro
roasted pumpkin seeds
sour cream
lime wedges

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 that takes this soup to the next level.
Top with pepitas, cilantro, avocado, or Greek yogurt for extra texture and nutrition in every delicious spoonful.
Make it vegan by skipping dairy toppings and using plant-based sour cream or cashew cream as a garnish.
Double the batch and freeze half in portions for easy homemade meals when you’re too busy to cook.

Pumpkin Black Bean Soup

What Ingredients do I Need?