Name: Pumpkin Black Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced; 2-3 celery stalks, diced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, minced; 1/2 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon ground turmeric; 2 cans (14 oz / 400 g) black beans, drained and rinsed; 1 can (14 oz / 400 g) diced tomatoes; 1 cup (250 g) pumpkin puree; 3 cups (750 ml) vegetable stock; 1 cup (250 ml) coconut milk; 2 tablespoons lime juice; A handful of fresh coriander, roughly chopped; Salt and freshly ground black pepper to taste

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This pumpkin black bean soup is a delightful meal that's both nourishing and irresistibly tasty. Packed with creamy pumpkin goodness and protein-rich black beans, it's the perfect bowl to curl up with on a crisp evening.

There's something incredibly comforting about tucking into a warm, hearty bowl of soup on a cold day.

That's where this pumpkin black bean soup comes in - a cozy, flavorful dish that's just perfect for those chilly evenings.

Featuring loads of protein and fiber, this soup is comforting and heartwarming.

It's also very easy to make using ingredients you're likely to already have in your fridge and pantry.

Why you'll love this pumpkin black bean soup

Hearty and satisfying - This soup is rich in flavors and textures, and it's a filling meal on its own.
Nutritionally balanced - Packed with vegetables, beans, and spices, it offers a good balance of vitamins, minerals, and protein.
Super easy to make - Since it's simple to prepare with everyday ingredients, this pumpkin black bean soup an excellent choice for busy weeknights.

Ingredients and substitutions

Olive oil - A splash of olive oil is essential for sautéing; you can substitute it with any neutral cooking oil.

Onion, carrot and celery - These vegetables form the classic mirepoix base that infuses the soup with loads of flavor.

Garlic - Garlic adds a depth of flavor that's crucial to the soup. If fresh garlic isn't available, you can substitute it with garlic powder.

Spices - I used a mix of cumin, coriander, thyme, smoked paprika, and turmeric to add warm flavors to the soup.

Black beans - The black beans add protein and heartiness to the soup. While canned beans are super convenient, you can also use dried beans if they are soaked and cooked beforehand.

Diced tomatoes - Canned diced tomatoes with their juice add a tangy flavor and slightly chunky texture to the soup.

Pumpkin puree - Canned pumpkin puree makes the soup creamy and adds a subtle sweetness. If you have the time, homemade pumpkin puree is an excellent choice.

Vegetable stock - This forms the liquid base of the soup. You can use store-bought stock or homemade stock.

Coconut milk - Coconut milk adds a creamy texture and a hint of sweetness.

How to make black bean pumpkin soup

In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté for 5-6 minutes until softened.

Add the minced garlic and ginger and continue to cook for another minute until fragrant.

Stir in the ground cumin, ground coriander, dried thyme, smoked paprika, and turmeric. Cook for another minute until fragrant.

Pour in the black beans, pumpkin pureé, diced tomatoes (with juice), and vegetable broth.

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes.

Remove the lid and stir in the coconut milk. Allow the soup to get to a simmer again, then stir in the fresh lime juice and cilantro.

Season to taste and serve warm with tortilla chips or strips.

Leftovers and storage

Store leftovers in an airtight container in the fridge for up to 4 days.
This soup freezes well. Cool completely and store in freezer-safe containers for up to 3 months.
Gently reheat on the stove or in the microwave, adding a bit of water or stock if the soup has thickened.

Recipe notes and tips

For a deeper flavor, roast fresh pumpkin instead of using canned puree.
Add some red chili flakes if you want the soup to have a bit of a kick.
For a thinner soup, add more vegetable stock. For a thicker soup, simmer uncovered for a few extra minutes.
If you prefer a smoother texture, use an immersion blender to puree the soup before adding the coconut milk.
Top with avocado slices, sliced spring onions, a sprinkle of toasted pumpkin seeds, or vegan sour cream for added flavor.

If you liked this black bean pumpkin soup recipe, you might also like some of my other easy vegan soup recipes:

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.

Yield: 6