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.
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.