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Pumpkin and Black Bean Soup

Pumpkin and black bean soup with a creamy, lightly blended texture made on the stovetop. Warm spices like cumin, chili powder, smoked paprika, and cinnamon create a hearty American main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Canned pumpkin puree
  • 2 can (15 oz) pumpkin puree Use canned pumpkin puree.
Black beans
  • 2 can (15 oz) black beans Drain well.
Aromatics and broth
  • 1 onion Dice the onion.
  • 4 garlic Minced cloves.
  • 4 cup chicken or vegetable broth Use either chicken or vegetable broth.
  • 1 can (10 oz) Rotel tomatoes
Spices
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
Finishing and serving
  • 2 tbsp olive oil
  • 1 tbsp lime juice Use freshly squeezed if possible.
  • 1 Sour cream For serving.
  • 1 avocado Diced; for serving.
  • 1 cilantro Chopped; for serving.
  • 1 lime Wedges for serving.
  • 1 Salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a Dutch oven over medium heat, then sauté the onion for 4 minutes, stirring until softened and slightly translucent.
  2. Add the garlic, cumin, chili powder, smoked paprika, and cinnamon, then cook for 2 minutes while stirring so the spices smell toasted.
Simmer and thicken
  1. Add the pumpkin puree, black beans, Rotel tomatoes, and broth, then bring the mixture to a boil.
  2. Simmer for 20 minutes, then partially blend to thicken the soup while leaving some black beans and pumpkin texture.
Finish and serve
  1. Stir in the lime juice, then season with salt and pepper to taste.
  2. Serve the soup topped with sour cream, diced avocado, cilantro, and lime wedges.

Notes

For best texture, partially blend with an immersion blender so the soup thickens but still shows visible beans and pumpkin. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (add sour cream and avocado after reheating for the freshest texture). For a dairy-free option, use olive oil instead of sour cream toppings and serve with avocado only.