American Cuisine

Pumpkin and Black Bean Soup Recipe – American Special

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Pumpkin and Black Bean Soup Recipe – American Special

This Pumpkin and Black Bean Soup is a comforting, hearty dish that perfectly blends the sweet richness of pumpkin with the earthy flavor of black beans. Enhanced with warming spices like cumin, smoked paprika, and cinnamon, it offers a deliciously creamy texture from coconut milk and a satisfying depth of flavor. Whether you’re craving a cozy meal for fall or looking for a nutrient-packed soup, this vibrant and easy-to-make recipe is sure to become a favorite for both vegans and non-vegans alike.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min

Pumpkin and Black Bean Soup Ingredients :

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 1 celery stalk, chopped
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups pumpkin puree (or 1 small fresh pumpkin, roasted and pureed)
  • 4 cups vegetable broth (or chicken broth)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/4 tsp ground cinnamon
  • Salt and pepper, to taste
  • 1/2 cup coconut milk (or heavy cream for a richer version)
  • Fresh cilantro or parsley, for garnish (optional)
  • Lime wedges, for serving (optional)

Sauté the aromatics:

1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.

2

Add the garlic, carrot, and celery, and cook for another 5-7 minutes, until the vegetables begin to soften.

Add spices:

3

Stir in the cumin, coriander, smoked paprika, and cinnamon. Let the spices bloom for 1-2 minutes, stirring occasionally.

Add pumpkin and broth:

4

Stir in the pumpkin puree and vegetable broth. Bring to a simmer, then lower the heat and cook for about 10 minutes, allowing the flavors to meld together.

Blend the soup:

5

Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a countertop blender. Puree until smooth (you can leave a bit of texture if you prefer). If you like a thinner consistency, you can add more broth or water.

Add black beans:

6

Stir in the black beans and coconut milk. Let the soup simmer for an additional 5-10 minutes to warm the beans through and integrate the flavors.

Adjust seasoning:

7

Taste the soup and add salt and pepper as needed.

Serve:

8

Ladle the soup into bowls. Garnish with fresh cilantro or parsley and a squeeze of lime juice, if desired.

Recipe Notes :

Pumpkin:You can use canned pumpkin puree for ease, or roast your own pumpkin (any variety of sugar pumpkin or kabocha works well). For roasting, halve and remove the seeds from the pumpkin, then roast at 400°F (200°C) for about 45 minutes or until soft. Scoop out the flesh and puree.

Beans:If using dried black beans, you’ll need to cook them first. Soak the beans overnight and cook them until tender, which takes about 1 hour. Canned beans make this recipe quicker and more convenient.

Spices:Feel free to adjust the spices to your taste. If you like more heat, add a pinch of cayenne or chili powder. A dash of nutmeg could also complement the pumpkin nicely.

Make it Vegan:The soup is already vegan, but make sure to use vegetable broth or water instead of chicken broth.

Storage:This soup keeps well in the fridge for up to 4 days, and the flavors tend to deepen after a day or two. You can also freeze it for up to 3 months.

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