Pumpkin Black Bean Soup Bowl

This pumpkin black bean soup is a cozy, satisfying meal bursting with rich spices, smooth pumpkin, and hearty black beans. Every spoonful wraps you in comfort, making it my favorite autumn dinner when I want something both nourishing and delicious.

I made this one chilly weekend when we needed a warming lunch, and it was such a hit my family asked for it again that same week. I love how the ginger brightens everything up.

Ingredients

• Olive oil: for a smooth base and to help vegetables caramelize use good quality extra virgin
• Onion: diced adds sweetness and depth look for onions with tight skins and no soft spots
• Carrot: diced adds natural sweetness and color choose firm bright carrots
• Celery: diced brings savory flavor and a gentle crunch inside stalks should be crisp not rubbery
• Garlic: minced deepens flavor and aroma opt for heavy bulbs without green shoots
• Fresh ginger: minced for zesty warmth fresh ginger should feel firm and not wrinkled
• Ground cumin: delivers earthy warmth use freshly bought for best flavor
• Ground coriander: lends a citrusy spice aroma fresh ground will be most fragrant
• Smoked paprika: gives a subtle smokiness Spanish smoked is especially flavorful
• Dried thyme: for an herby note look for greenish not grey leaves
• Ground turmeric: brings color and a gentle bitterness buy in small amounts as it loses strength over time
• Canned black beans: rinsed protein rich and creamy check for low sodium brands
• Diced tomatoes with juice: offer tang and body try to find fire roasted for extra flavor
• Pumpkin puree: for creamy texture and a subtle sweetness use pure pumpkin not pie filling
• Vegetable stock: builds the soup’s foundation low sodium gives you control over seasoning
• Coconut milk: adds creaminess and a touch of sweetness choose whole fat for silkiness
• Lime juice: fresh squeezed balances flavors and brightens the soup
• Fresh coriander: chopped gives a fresh lift at the end use vibrant green bunches
• Salt and black pepper to taste: freshly ground pepper is worth it for the aroma

Step-by-Step Instructions

Prep the Vegetables:

Dice the onion carrot and celery so they cook evenly and release their flavors

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat Cook the onion carrot and celery for five to six minutes until they become soft and start to turn golden

Build the Flavor Base:

Add minced garlic and ginger Stir constantly for one minute until you smell their fragrance This is when the soup really starts to come to life

Toast the Spices:

Sprinkle in ground cumin coriander smoked paprika thyme and turmeric Stir for one minute to let the spices bloom and mix beautifully with the vegetables

Combine the Main Ingredients:

Pour in the black beans pumpkin puree diced tomatoes with their juices and vegetable stock Stir everything together and bring the soup to a gentle boil

Simmer to Blend Flavors:

Lower the heat to a gentle simmer Cover and let the soup bubble away for twenty minutes so all the flavors mingle and the beans soften more

Finish Creamy and Fresh:

Take off the lid and pour in the coconut milk Return to a gentle simmer then add fresh lime juice and chopped coriander Give a good stir and taste for salt and pepper

Serve Hot and Cozy:

Ladle the soup into bowls Enjoy warm topped with a sprinkle of coriander and tortilla chips or strips for extra crunch

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My favorite ingredient is fresh ginger It brightens the whole pot and makes this soup pop My little one loves dunking crunchy tortilla strips into her bowl and every time I serve this my kitchen fills with the happiest aroma

Storage Tips

This pumpkin black bean soup keeps wonderfully for up to four days in the fridge Store in an airtight container and reheat gently on the stove or microwave If you want to freeze it let it cool first then transfer to freezer safe bags or containers It reheats beautifully with a quick stir A squeeze of fresh lime wakes it up after thawing

Ingredient Substitutions

If you do not have black beans you can use pinto or kidney beans for a similar texture Sweet potato is a fun swap for pumpkin and brings even more sweetness If coconut milk is not your thing swap in cashew cream or a mild oat milk though you lose a little of the signature flavor

Serving Suggestions

Serve this soup with slices of warm crusty bread for dunking or some tortilla chips for crunch Avocado cubes and a spoonful of Greek yogurt or vegan sour cream make a pretty and tasty garnish Fresh red chili slices are great if you like a little heat

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Cultural Context

Pumpkin based soups pop up all over the world from Thailand to Mexico and the American South This recipe blends Caribbean inspired coconut with Mexican bean and spice flavors It is a delicious twist on classic comfort with a nod to global traditions

Recipe FAQs

→ Can I use fresh pumpkin instead of puree?

Yes, peel and cube fresh pumpkin, then simmer until very soft before blending into the soup base.

→ Is it possible to make this soup ahead of time?

Certainly. This soup tastes even better the next day as flavors meld. Store in the refrigerator and reheat gently.

→ What can I use as a garnish?

Fresh cilantro, a squeeze of lime, or a dollop of sour cream all complement the flavors beautifully.

→ Are there suitable substitutes for coconut milk?

Try cashew cream, oat cream, or regular heavy cream for a similar creamy texture and smoothness.

→ Can I make this soup spicy?

Add a pinch of cayenne or diced jalapeño with the vegetables if you prefer extra heat in your soup.