Black Bean Pumpkin Soup

Black Bean Pumpkin Soup is perfect for fall! This pumpkin soup with canned pumpkin is packed with vegetables and flavored with curry and cumin! So comforting and delicious!

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This recipe was photographed and updated 8/2024.

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Shopping list:

• olive oil
• butter
• onion
• garlic
• chicken broth
• diced tomatoes
• black beans
• pumpkin puree
• heavy cream
• curry powder
• cumin
• crushed red pepper
• seasoned salt
• cilantro

Pumpkin season may be coming to an end soon, but here I am, still sharing pumpkin recipes. This Black Bean Pumpkin Soup is comforting and perfect for a fall lunch or dinner. Most of these ingredients are pantry and fridge staples, so this pumpkin soup is easy to make anytime!

It's savory, with a delicious flavor from the cumin and curry powder. This soup has a thick, creamy texture and every bite has you wanting another one. The leftovers are even more delicious and are great for a work lunch the next day. Plus, it's ready in less than 30 minutes. 

This soup is delicious served with tortilla chips crumbled on top, or a piece of baguette on the side for dipping. We love sprinkling some pepitas on top too!

Black Beans are so affordable and such a favorite at our house. If you want more recipes to use canned black beans, try these Black Bean Tostadas or Black Bean and Corn Salsa!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• Refrigerate leftovers in an airtight container for up to three days.

• Make sure to use canned pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling is sweetened and spiced. You can also use homemade pumpkin puree if you have some available. 

• This recipe would be great with some diced bell pepper or jalapeno pepper added in. Also, try different seasoning blends or herbs. We've also used fire roasted diced tomatoes instead of regular.

• Make this vegan or dairy free by subbing the chicken broth with vegetable and the heavy cream with a non dairy option like coconut milk. Use all olive oil and skip the butter.

• This soup can easily be made in the slow cooker or instant pot. If making in the slow cooker, add the cream just before serving.

Our favorite kitchen equipment and supplies used with this recipe:

• Epicurean Kitchen Series Cutting Board
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• OXO Good Grips 6-Piece Plastic Measuring Spoons
• Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Black Bean Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 - 14.5 ounce can diced tomatoes
• 1 - 15 ounce can black beans, drained and rinsed
• 1 - 15 ounce can pumpkin puree
• 1/2 cup heavy cream
• 1 1/2 teaspoons curry powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper
• 1 teaspoon seasoned salt
• chopped cilantro, optional for garnish

Instructions

1. Add olive oil and butter to a large pot over medium heat.
2. Once butter is melted, add the onion and saute for 5 minutes. Add the garlic and saute for 1-2 minutes.
3. Add the broth, diced tomatoes, black beans and pumpkin. Bring to a boil, stirring often, then add the cream, curry powder, cumin, crushed red pepper and seasoned salt.
4. Simmer for 5-10 minutes, taste and add additional seasoned salt, if needed. Remove from heat, top with cilantro and serve.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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