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Pumpkin Black Bean Soup Recipe

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This creamy pumpkin black bean soup is the perfect fall recipe, with warming spices, a hint of coconut, and a touch of lime.

  • Total Time: 45 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 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
  • ½ tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ 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

Instructions

  • Sauté the veggies: Start by heating the olive oil in your soup pot over medium heat. Toss in the diced onion, carrot, and celery, and sauté them for about 5-6 minutes. You’re looking for them to soften and become fragrant. The onions should start turning translucent, which means you’re building a nice base of flavor.
  • Add the garlic and ginger: Once the veggies are softened, add in the minced garlic and ginger. Cook for about a minute, stirring constantly. You’ll know it’s ready when that fragrant aroma hits your nose. This quick sauté helps bring out the flavor of the garlic and ginger without letting them burn.
  • Bloom the spices: Now for the fun part – the spices! Add the cumin, coriander, smoked paprika, thyme, and turmeric. Stir everything together and cook for another minute. This step is key because cooking the spices in oil helps release their flavors and makes the soup even more aromatic.
  • Add the main ingredients: Pour in the black beans, pumpkin puree, diced tomatoes (including their juices), and vegetable stock. Give it a good stir to combine everything. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. This is where all those flavors start to meld together, and the soup thickens a bit.
  • Finish with coconut milk and lime: After 20 minutes, remove the lid and stir in the coconut milk. Allow the soup to come back to a gentle simmer. Finally, add the lime juice and chopped cilantro. Taste and adjust the seasoning with salt and pepper as needed.
  • Serve it up!: Ladle the soup into bowls, garnish with a little extra cilantro if you like, and maybe add some crunchy tortilla chips on the side. Enjoy!

Notes

Serving and presentation ideas

This pumpkin black bean soup is a great centerpiece for a cozy fall dinner. I like to serve it in wide, shallow bowls, garnished with a bit of extra cilantro and a sprinkle of smoked paprika for color. A side of warm, crusty bread or a handful of tortilla chips is perfect for scooping up every last bit. If you’re feeling fancy, add a dollop of dairy-free sour cream or a swirl of extra coconut milk on top for a pretty finish.

  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/pumpkin-black-bean-soup-recipe/