The warm spices in this cozy pumpkin black bean soup will keep you warm on the coldest winter nights. Made with just 9 pantry-stable ingredients, this cozy soup recipe is simple, filling, and deeply comforting. It is perfect for winter evenings when you want something nourishing without a lot of effort.
I can’t believe it’s already the end of January and we still have pumpkins. I’m starting to feel a little like the woman from the book Too Many Pumpkins.
This year we bought a whopping eight pumpkins. We carved five, but that still left three very large pumpkins circulating between our living room and patio.
This week, I’m turning one of those pumpkins into pumpkin bread and the rest into this pumpkin black bean soup.
I know pumpkin and black beans might sound like an odd combination, but trust me when I say this cozy soup recipe is the ultimate comfort meal. It’s hearty, gently spiced, and surprisingly rich.
This soup can easily be made with less than 10 pantry staples. Normally I use canned pumpkin, but today I’m substituting roasted fresh pumpkin. It adds incredible depth of flavor.
Why This Pumpkin Black Bean Soup Feels So Warm and Cozy
When I was a biology undergraduate, I took a fascinating pharmacology class called Life 101. The professor focused on lifespan research and loved sharing memorable stories.
One that stuck with me was about her childhood in Iran. On cold mornings, her grandmother made her eat a spoonful of cinnamon before school. She thought it was strange, until she learned in class that cinnamon is thermogenic, meaning it stimulates the body to generate heat.
The three spices used in this pumpkin black bean soup, cinnamon, coriander, and cumin, are all thermogenic. That means this cozy soup recipe doesn’t just feel warm. It actually helps warm you from the inside out.
Is the Pumpkin Black Bean Soup Vegan?
Yes! I actually got the recipe from my mother-in-law who is a vegetarian who experiments with vegan recipes. This pumpkin black bean soup as prepared is vegan. However, the cheese we serve on top of the soup is a critical component of how we enjoy this recipe, so we never serve it vegan.
Pumpkin Black Bean Soup Recipe
Serves: 6 adult servings
Ingredients
- Drizzle of olive oil
- 1 diced onion (red or yellow)
- 1 tsp cinnamon
- 1 tsp ground coriander
- 1 tsp cumin
- 1 (14 oz) can pumpkin purée
- 2 (14 oz) cans black beans, drained
- 1 (14 oz) can diced tomatoes
- 4 tsp Better Than Bouillon
- 4 cups water
Optional Garnishes
◆ Tortilla chips
◆ Cheddar cheese
◆ Sliced avocado
Instructions
- Heat olive oil in a Dutch oven over medium heat. Sauté the diced onion until translucent.
- If onions appear dry, add a little more oil. Stir in cinnamon, coriander, and cumin, cooking until fragrant.
- Add pumpkin purée, black beans, diced tomatoes, bouillon, and water.
- Simmer on medium heat until the soup thickens slightly.
- Blend using an immersion blender until smooth or partially blend for texture.
- Serve warm and enjoy with tortilla chips, cheese, and sliced avocado.
Frequently Asked Questions
Can I make this pumpkin black bean soup with dry beans?
Yes. Cook the black beans first and substitute 1½ cups of cooked, drained beans for each can.
Can I use fresh tomatoes instead of canned?
Yes. Replace the 14 oz can with 14 oz of cubed fresh tomatoes.
Can I substitute canned pumpkin with fresh pumpkin?
Yes. When I have fresh pumpkin, I substitute 14 oz of roasted pumpkin for each can. It adds even more depth and richness to this cozy soup recipe.
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