1-Pot Pumpkin Black Bean Soup

This is my fall/winter staple! I double the black beans, add corn, and I use tbsp measurements for the chili powder/cumin instead of tsp. I also add jalapeño juice to make it even spicier! I sub the onion/garlic for garlic oil and it turns out incredible every time. I love serving this over rice and topping with avocado, cholula, and sometimes a little dollop of DF sour cream or coconut yogurt to add some creaminess!

I have made this quite a number of times, each time varying it a bit, depending on what I have on hand. It is always delicious. Last night I didn’t have any onions or pumpkin puree, so I subbed in fennel for the onions and just left the pumpkin out. Oh and I added lentils because I only had one can of beans and and one small sweet potato so i felt like it needed a bit more substance. And I fiddled with the spices too. So delicious. This time it reminded me a little of Moosewood’s Gypsy Soup with coconut milk added! This is my go-to soup now when i’m feeling a little under the weather, especially if my diet hasn’t been particularly healthy. Thanks so much.

I made this for friends this weekend during the storm and blew everyone away, including myself! I used a giant sweet potato though, a big red onion, 2 cups of pumpkin and added a 1/2 bag of frozen corn and doubled the garlic cloves. I went with a bag of baby spinach at the end instead of adding chicken and it was perfect. I think this is a great recipe to experiment with and to create your own masterpiece using this as a jumping off point. Thanks for the inspiration!

Wow, another delicious pumpkin soup! I loved the fusion of flavors and spices. I omitted the chicken, doubled the beans and used full fat coconut milk, it was decadent!

I made the vegan version with two cans of black beans and a little extra pumpkin purée. I also used one small serrano chili, a little extra chili powder, a couple of grinds of black pepper, and only one tablespoon of lime juice. Instead of the greens I added a handful of chopped cilantro as the soup simmered. Topping off my serving with a few crushed blue corn tortilla chips made it so delicious and filling! Thanks for the awesome recipe!

This was really easy and good. It reminds me of a Thai Red Lentil Stew I make. I did, however, add a whole lot more chilli powder. Like 2 Tbsp. I added more salt to taste at the end, with a squeeze of lemon juice (didn’t have lime). This was a great way of using up my pumpkin puree. Thank you!

I made this last year and just found a lunch portion hiding in the freezer. I forgot how good this soup was! I searched out the recipe so I can make it again soon. My modifications were cooking it in a crockpot (after sauteing the veg/spice) with some chicken thighs. Served with rice, cilantro, & toasted pumpkin seeds originally, but this time ate it plain as a soup. So delicious!

I made this soup last night. I subbed sweet potato to normal, and same goes for the tomatoes, as we had these from our garden, and left out the jalapeño . But it was still super delicious.
Everybody loved it, even my picky eater mother in law :D
These kind of flavour is just other worldly for me.
Definitely will make the this recipe again and again!
thank you

Holy cr*p dude. These recipes never miss. I had canned pumpkin puree that was going to expire soon, so I looked up recipes where I could use it up. I made this with the shredded Mexican chicken. I omitted the jalapeno because the chipotle from the chicken was just the right amount of spice added for me. I just finished a 5 day fast with this meal and it was perfect. Supposedly I made 4 servings, but I feel like it’s closer to 8 servings or more. No complaints about that here. I’m going to add some Greek yogurt to my bowl tomorrow, making one bowl over 40g of protein. Thank you for this recipe!

This is excellent! I made it pretty much exactly as written, with a can of full fat coconut milk. I like my soups to be thick and stew-y, so I used a potato masher to smash it up a bit at the end of cooking. It’s warming, creamy, and savory. I think it would be really good with a big spoonful of peanut butter mixed in!!

I love this soup! I have made it for so many social gatherings. When ever I have friends for family over for dinner in the fall/winter. I make this soup. I have shared the recipe so many times, I’ve lost count. My husband who doesn’t like soup because he claims he is still hungry after eating soup. also likes this soup because he isn’t hungry 1/2 hour after eating. I have made it with the chicken and without and it’s so good either way. Make this soup! you won’t be dissapointed.

Excellent recipe!!! I added a small amount of maple syrup (dark robust) at the end and it rounded off the flavors nicely.

I have made this soup 3 times now in about 2 weeks and each time it turns out a little differently, depending on what I have on hand, and it’s been glorious every time. This is my new favorite meal, so exciting and comforting at the same time! Thank you!

My husband and I are constantly looking for soup recipes in the fall/winter and we stumbled upon this one two years ago. It remains our number one soup. We make it probably once a week during the fall and winter seasons. I always have the ingredients on hand!

I measured the lime juice wrong and accidentally put too much, so it ended up being pretty sour in the end. :[ (Was able to counteract a bit by adding extra broth and pumpkin puree, which helped.) But I did happen to taste check it beforehand, and it was delicious! I generally prefer smoother soups, so used a hand blender to puree it – leaving some chunks – before adding the beans and spinach. Highly recommend doing so. Great recipe!

I made this last year and we loved it. My daughter is moving to Europe and asked if I could please make this soup before she leaves! It’s a real winner in our family. Also, just sent it to my sister and she thinks it sounds exactly what her family would love and is making it this week. Thanks for all your great recipes!

Made this today with 2 cans of beans – used 1 can pinto because I had some on hand I wanted to get rid of. Delicious and so easy, will totally make this again!

This recipe was amazing!! I’ve been bored with beans lately and this helped me rekindle my love for them. First I cooked and seasoned my black beans in my instant pot and then used the cooking water in place of vegetable broth. I used paprika and a Turkish spice called isot because I was out of chili powder. Sweet potato in place of pumpkin :) I’m so glad I doubled the recipe so I can have leftovers all week.

This is possibly the most amazing thing I’ve ever had 😋😋😋 yum. Modifications: used olive oil as out of avocado oil (took longer), added cardamom and a tiny scorpion chili, and a splash of coconut aminos. Propertions in the ingredients were helpfully perfect.

Great soup! I just made it and then blended it in my high speed mixer. Hearty and flavourful. Very filling for dinner with some buns or nacho chips.

Love this recipe. It is in our constant rotation of meals. We make it in a crock pot & have it cook through the day. Double the black beans instead of chicken and add kale in the last 15-20 minutes. Thank you for sharing!

This was a big hit with my household- thank you!

This soup is so good and filling. I didn’t have any pumpkin or jalapeno so I used two extra sweet potatoes and a little chipotle in adobo I keep in the freezer for heat I black beans I had cooked the day before, doubled the cumin, corriander, chili. ginger and garlic (no shallots), two cups of stock, light coconut milk and spinach. Just fabulous! Apparently, this recipe is basically so good you can’t go wrong. Thank you!

This soup is IT. I made it with light coconut milk and the Cajun chicken recipe from this site. The squeeze of lime juice really adds a good punch of zest. This recipe is phenomenal – it’s now my favourite soup!!

This might be my new favorite soup recipe ever! Well 1 of maybe 3! ;-) I didn’t change anything. I used the black beans and the kale. The only thing I left out was coriander and I used full fat coconut milk because that’s what I had. Oh mama! This is going to be made often in the cooler months! Thank you so much for sharing this delicious recipe!

…even better the next day. I added quick farro and some extra broth at step 5 for all in one pot cooking. Precooked Rancho Gordo Ayocote Negro beans in place of canned hold their shape and don’t muddy the base. Don’t skip the cilantro! A keeper…

I love this so much! To replace chicken, I add a can of chickpeas and it’s a huge hit for the whole fam (2 adults and 2 toddlers!) It is creamy without any dairy and a quick weeknight soup perfect without any added toppings or sides.

This is a DELICIOUS soup! It is so creamy (full fat coconut milk) and full of flavor….a new favorite in our home.

Last year I lived in a communal household and it was extremely difficult to make something that everyone would enjoy. This soup, however, was unanimously voted as one of the best meals that we had ever had. Flash forward to this year, I had been counting down the days until it was cold enough to maximize my enjoyment of this soup. And boy oh boy, it still hits the spot. I’ve been eating the leftovers for 4 days now and every day I look forward to the next time I can eat it. Truly phenomenal.

This is a great recipe – the flavours are so yummy on a fall day! I used ginger powder instead of fresh ginger. I also cut my sweet potato too big so definitely a longer cook time. Overall a great recipe that will go in my fall rotation!

Am I the only person who finds immense satisfaction when they actually finish using a can of pureed pumpkin? Anyone? Anyone?
Well after a very mediocre batch of pumpkin biscuits, I still had half a can left of pumpkin when I stumbled upon this recipe.
WOW WOW WOW It is an incredible soup. It’s vibrant yet homey, very unique, and could be an appetizer, lunch, or main.
I am in love, and I’m going out to buy more cans of pumpkin.

Note: Since I had a fresh batch of cilantro, I added a few stems to the food processor along with the other aromatics, and I think it make the recipe even brighter! Try it!

This is a new favorite soup, so fantastic! I used extra pumpkin and therefore some extra broth and a really intense amount of kale – so delicious. Served it over brown rice because my jalapeño was a strong one! Thank you

As always Dana, you have me coming back for more and this recipe is no exception. I planned to make it last year but it got lost in my bookmarks. Made it today and I have to say that this soup is so wholesome, yummy, SAVORY! It will rightfully stay in my bookmarks and I will share with family today. So glad I double batched! I always double batch your recipes and still it is a rare time when we have leftovers ❤️

Note: I cooked with 1/2 amount of called for coconut milk and it was still fabulous.

This was so delicious! I doubled up on the beans, sautéed whole cumin (what I had) with the garlic, ginger and jalapeño, along with the other spices. My tomato was fire roasted. I actually ended up using only half the can of coconut and it worked great! Perhaps because I used 2 cups of broth. We drizzled some sriracha in our bowls for a little extra heat. Will definitely make again!

Holy cow! This recipe didn’t sound good to me – Thai and Mexican fusion – But it was quick, easy, and I had most of the ingredients on hand, so I decided to make it. So glad I did! This is so full of flavor and absolutely delicious. I mostly had just the pantry stuff and it turned out good. I had to skip the jalapeño because I didn’t have it. I didn’t have any fresh ginger, so I used a pinch of the ground stuff. Only had one can of black beans when I needed two. But it still turned out FAB! Just a tip… I didn’t know what to do with the rest of the pumpkin in the pan so I just mixed it back into the soup and it was still fabulous. Thicker and richer actually. So take a risk like me and just dump the whole thing in!

This was so delicious! I left out the coconut milk and did a whole can of pumpkin purée. I loved the thicker consistency. So many flavors and very filling. I served it with brown rice. 👌

This soup is delicious! Perfect recipe for cool fall evening. The ginger is so good with the pumpkin & sweet potato! Thanks for your great recipes!

I made the vegan version of the soup for dinner today. It was wonderful. My omnivore husband loved it. Since it is pumpkin season, I roast my own pumpkin, in this case kuri squash, and freeze it. The recipe worked well with the thawed squash. I also added a bit more cumin and coriander. We love spice so it is pretty normal for us to add more to almost any recipe. My hubby made sourdough this afternoon so it was a fabulous soup and freshly baked bread. Can life get better than this? The soup is very very filling with the pumpkin, sweet potato, beans, kale and coconut cream. You really don’t need too much more than the soup and bread for a fabulous dinner. Oh, I did freeze half the soup and will have it next week. By the way, when I saw how beautiful the soup looked I renamed it to Autumn in A Bowl.

Made this recipe for the first time this week and WOW… so yummy. In fact, hubby went out today to make sure we have a good supply of fire roasted tomatoes in the house as this will definitely be in regular rotation. Thank you!

This was delicious! I rarely follow a recipe but I pretty much did with this one (minus the lime juice and cilantro since I didn’thave on hand). It was awesome! I love the blend of flavors and can’t wait to have others try it. Thank you for creating some of the tastiest and simplest vegan recipes!

This was delicious. I omitted the chicken and doubled the beans and increased the lime & coriander and added some salt to amp up the flavor and served with cornbread. Will definitely make this again!

Great fall soup! I have a stockpile of canned pumpkin for some reason and was looking for ways to use it, so I was happy when I came across this recipe. Made it this evening. The soup was quick and easy to make and tasted delicious. I added some rotisserie chicken that I had on hand. I also subbed in full fat coconut milk, as that was in my pantry. I used about 3/4 of the can, which did not make the soup overly rich. Loved the added greens too. We used half spinach and half kale. Looking forward to making this again!

Somehow the Thai flavors just didn’t mesh with the other flavors and this wasn’t a big hit with my family. I would leave out the ginger and coconut milk next time and add more chicken broth.

This recipe was amazingly good. I was so surprised by how much I liked it and even my roommate, who can be a little picky, ate two bowls of it. I like pumpkin in moderation and since it seems to be nearly impossible to order anything out without the pumpkin being overwhelming and sweet, I’ve become leery of anything with pumpkin in it lol. The amount of pumpkin in this recipe was just the right amount for me. I used a yellow onion, ginger paste in place of fresh, a can of regular diced tomatoes in place of fire roasted, added the optional coriander, used full fat coconut milk, 1 can black beans + 1 can kidney beans (no chicken), and completely forgot to add the chopped greens. I’m looking forward to eating the leftovers :)

So I made this tonight. Adjusted the portions as i made it for 8 servings.
Love it. Just added three different types of potatoes. When it was done, i took some out to give to my daughter who is vegan. Then I added the shredded chicken for everyone else. Absolutely delicious.

Thank you.
Adria