Pumpkin Black Bean Soup
This hearty soup combines the natural sweetness of pumpkin with the earthy richness of black beans, simmered in aromatic onions, garlic, and smoky spices. Pureed to a velvety texture, it offers a comforting, warm bowl that’s perfect for chilly nights, finished with bright citrus and optional toppings for added flavor.
Equipment
- Large heavy-bottomed pot
- Immersion blender
- Cutting board and sharp knife
- Measuring spoons and cups
Ingredients
- 1 medium sugar pumpkin peeled, seeded, and diced into 2cm pieces
- 1 can black beans rinsed and drained
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth low-sodium preferred
- 1 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes adjust to taste
- 1 tablespoon olive oil
- to taste lemon or lime juice brightens the soup
- optional sour cream for garnish
- optional chopped herbs cilantro or parsley, for garnish
Instructions
- Gather all your ingredients and peel and dice the pumpkin into 2cm pieces.
- Heat olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to smell fragrant.
- Add chopped onion and minced garlic to the pot; cook, stirring occasionally, until they soften and turn translucent, about 5 minutes, filling the air with a savory aroma.
- Add the diced pumpkin to the pot; cook for another 8-10 minutes, stirring occasionally, until the pieces start to brown slightly and smell sweet.
- Pour in the vegetable broth and bring the mixture to a gentle simmer, then add the rinsed black beans along with cumin, smoked paprika, and chili flakes for depth and smoky flavor.
- Reduce the heat to low and let the soup simmer gently for 20-25 minutes, until the pumpkin is tender and flavors meld into a fragrant broth.
- Use an immersion blender directly in the pot to puree the soup until smooth and velvety, or leave it slightly chunky if you prefer more texture.
- Taste the soup and season with salt, pepper, and a squeeze of lemon or lime juice to brighten the flavors.
- Serve hot, ladled into bowls, garnished with a swirl of sour cream or chopped herbs if desired.
Notes
Ensure pumpkin is diced uniformly for even cooking. Adjust chili flakes to your spice preference. The soup tastes even better the next day as flavors deepen. For a creamier texture, blend a little more thoroughly or add a dollop of sour cream at serving.