Pumpkin and Black Bean Soup Recipe – American Special
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:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
Add the garlic, carrot, and celery, and cook for another 5-7 minutes, until the vegetables begin to soften.
Add spices:
Stir in the cumin, coriander, smoked paprika, and cinnamon. Let the spices bloom for 1-2 minutes, stirring occasionally.
Add pumpkin and broth:
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:
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:
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:
Taste the soup and add salt and pepper as needed.
Serve:
Ladle the soup into bowls. Garnish with fresh cilantro or parsley and a squeeze of lime juice, if desired.
Recipe Notes :
Pumpkin Preparation: You can use canned pumpkin puree for speed, or roast your own pumpkin (sugar pumpkin or kabocha works well) for deeper flavor.
Bean Choices: Canned black beans are convenient; if using dried, soak overnight and cook until tender.
Spice Adjustments: Feel free to increase smoked paprika or add a pinch of cayenne for heat; a hint of nutmeg complements the pumpkin nicely.
Creaminess & Vegan Option: Coconut milk gives rich creaminess and keeps it vegan; heavy cream can be used if you want a richer version.
Storage & Serving Tips: The soup keeps well in the fridge for up to 4 days—flavors deepen with time. Freeze portions for up to 3 months. Garnish with cilantro, parsley, or a squeeze of lime when serving.
