Why You’ll Love This Recipe

I like this recipe because it’s simple, filling, and full of nutrition. The pumpkin adds creaminess without dairy, while the black beans bring protein and fiber. I also enjoy how easy it is to adjust the spice level, making it mild for family dinners or a little spicier when I want extra warmth.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced (optional, for heat)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
4 cups vegetable broth
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can diced tomatoes, undrained
1 cup frozen corn
1 lime, juiced
Salt and freshly ground black pepper to taste
Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, chopped cilantro, avocado slices, tortilla chips

Directions

1. I start by chopping the onion, mincing the garlic, and prepping the bell pepper and jalapeno.

2. In a large pot, I heat olive oil over medium heat and sauté the onion for 5–7 minutes until softened.

3. I add garlic, red bell pepper, and jalapeno, cooking for 2–3 minutes until fragrant.

4. I stir in chili powder, cumin, smoked paprika, and cayenne, letting the spices bloom for about 1 minute.

5. I pour in vegetable broth, pumpkin puree, black beans, and diced tomatoes, stirring everything together. I bring it to a simmer, then cover and cook for 20–30 minutes.

6. I stir in the frozen corn and cook for another 5 minutes until heated through.

7. I finish with lime juice, then season with salt and pepper.

8. For a smoother soup, I sometimes use an immersion blender to partially or fully blend before serving.

9. I ladle the soup into bowls and add my favorite toppings.

Servings and Timing

This recipe makes 6–8 servings. It takes about 15 minutes to prep and 35 minutes to cook, for a total of 50 minutes.

Variations

Sometimes I add cooked ground turkey or chicken for extra protein. I also like tossing in vegetables such as zucchini, carrots, or sweet potatoes. To make it creamy, I stir in coconut milk at the end. If I want a smokier flavor, I add a dash of liquid smoke.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—I thaw it overnight in the refrigerator before reheating on the stove. If the soup thickens too much, I stir in a little extra broth or water while reheating.

FAQs

Can I make this soup vegan?

Yes, it’s naturally vegan when made with vegetable broth and non-dairy toppings.

Can I make it gluten-free?

Yes, this recipe is naturally gluten-free.

Can I blend the soup completely smooth?

Yes, I often use an immersion blender for a creamy texture.

How do I adjust the spice level?

I add or reduce jalapeno and cayenne pepper depending on how spicy I want it.

Can I add meat to this soup?

Yes, cooked ground turkey or chicken blends well with the flavors.

What can I serve with pumpkin black bean soup?

I usually serve it with tortilla chips, cornbread, or a simple green salad.

Can I make this ahead of time?

Yes, I like making it the day before since the flavors deepen as it rests.

How do I thicken the soup?

I simmer it uncovered longer or mash some beans for a thicker texture.

How do I thin the soup if it’s too thick?

I stir in extra vegetable broth until I reach the consistency I like.

Can I use fresh pumpkin instead of canned?

Yes, I roast and puree fresh pumpkin, making sure to drain excess liquid before adding.

Conclusion

Pumpkin Black Bean Soup is one of my favorite ways to enjoy a cozy, nutritious dinner that feels both hearty and wholesome. I love how easy it is to adapt, whether I keep it chunky, blend it smooth, or load it with toppings. It’s the perfect bowl for warming up on a cool evening.