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)

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

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Heat olive oil in a large pot over medium heat. Sauté onion for 5–7 minutes until softened.
Add garlic, red bell pepper, and jalapeno, cooking for 2–3 minutes until fragrant.
Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute to release flavors.
Pour in vegetable broth, pumpkin puree, black beans, and diced tomatoes. Stir and bring to a simmer. Cover and cook for 20–30 minutes.
Stir in frozen corn and cook for another 5 minutes.
Finish with lime juice, then season with salt and pepper to taste.
For a smoother texture, partially or fully blend using an immersion blender.
Ladle into bowls and add desired toppings before serving.

Add cooked ground turkey or chicken for extra protein.

Stir in coconut milk for a creamy variation.

Swap in zucchini, carrots, or sweet potatoes for extra vegetables.

Add liquid smoke for a richer, smokier flavor.

Adjust spice level by varying the jalapeno and cayenne amounts.