Pumpkin Black Bean Soup
Cozy Up with Creamy Pumpkin Black Bean Soup!
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. And this Pumpkin Black Bean Soup is exactly what you need! It’s packed with flavor, incredibly easy to make, and perfect for a quick weeknight dinner or a cozy lunch. This soup beautifully blends the sweetness of pumpkin with the earthy richness of black beans, creating a surprisingly delightful combination.
We’ve taken a classic soup base and given it a seasonal twist. The subtle spice from the chipotle chili powder and cinnamon adds a lovely warmth, while the creamy texture is simply irresistible. It’s a hearty and healthy meal that the whole family will enjoy. Plus, it’s naturally vegetarian and can easily be made vegan!
What makes this soup special?
- Flavorful Blend: The combination of pumpkin, black beans, and warming spices is a match made in heaven.
- Quick & Easy: Ready in just 20 minutes, making it perfect for busy weeknights.
- Healthy & Nutritious: Packed with fiber, protein, and essential vitamins.
- Versatile: Enjoy it as a main course or a side dish.
Tips for the Best Pumpkin Black Bean Soup:
- Spice Level: Adjust the amount of chipotle chili powder to your liking. Start with ¼ teaspoon and add more if you prefer a spicier soup.
- Creaminess: For an extra creamy soup, you can blend a portion of it with an immersion blender before serving.
- Vegan Option: Simply omit the yogurt or sour cream topping, or substitute with a plant-based alternative.
- Garnish: Don’t be afraid to get creative with your garnishes! A sprinkle of toasted pumpkin seeds or a drizzle of olive oil would be delicious.
Frequently Asked Questions:
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, absolutely! You’ll need about 1 ½ cups of cooked pumpkin puree. Roasting your own pumpkin will give the soup an even richer flavor.
Q: Can I make this soup ahead of time?
A: Yes, this soup actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can freeze it for up to 2 months. Just be sure to leave some space in the container for expansion.
Q: What goes well with Pumpkin Black Bean Soup?
A: A crusty bread for dipping, a side salad, or some grilled cheese sandwiches would all be delicious accompaniments.
We hope you enjoy this comforting and flavorful Pumpkin Black Bean Soup as much as we do! Let us know in the comments what you think!
Pumpkin Black Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 ½ cups chopped onion about 1 medium
- 4 cloves garlic minced
- ½ teaspoon cumin
- ¼ teaspoon chipotle chili powder or more, to taste
- ¼ teaspoon cinnamon
- 2 15-ounce cans reduced sodium black beans drained and rinsed
- 1 28-ounce can diced tomato
- 1 15-ounce can pumpkin puree
- Plain Greek yogurt or light sour cream optional
- chopped scallions optional
Instructions
- Heat the oil in a large soup pot over medium high. Add the onion, garlic, cumin, chipotle chili powder, cinnamon and nutmeg and cook, stirring often, until the onion is softened, about 5 minutes. Add the black beans, tomato, pumpkin, and salt bring to a boil; reduce the heat to a simmer and cook 15 minutes. Season with salt and pepper as desired.
- Serve each bowl topped with a dollop of yogurt or sour cream and sprinkling of scallions if desired.
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