This easy and healthy Black Bean Soup recipe is taken up a level with some pumpkin puree and warm spices, then drizzled with a bit of heavy cream. It’s so simple and flavorful, ready in under 30 minutes for a quick, cozy meal.
Pumpkin Black Bean Soup Recipe
This easy black bean soup incorporates canned black beans, diced tomatoes, pumpkin puree, and aromatics, along with a few other healthy pantry staples. It’s vegetarian and gluten free, perfectly seasoned and packed full of awesome flavor.
The pumpkin adds a sweet earthy flavor but is actually quite subtle, while adding nutrition. If you wanted it to be more dominant, you could probably use more of the puree and cut back on the black beans. I typically blend the soup to a smooth consistency, but if you prefer more texture, that’s fine too!
Ingredients Needed
You’ll need just a handful of everyday ingredients for this soup recipe.
(Be sure to check the recipe card below for details and measurements.)
- Canned black beans – 2 cans of unseasoned black beans, rinsed and drained.
- Canned diced tomatoes – You’ll be using the tomatoes and their liquid, so do not drain.
- Onion and garlic – For flavor and wonderful aromatics.
- Unsalted butter – To sauté the onion and garlic.
- Low-sodium vegetable broth – The base of the soup. You can also use chicken broth, if preferred.
- Canned pumpkin puree – Make sure it’s pure pumpkin and not pumpkin pie filling.
- Apple cider vinegar – Adds a little tanginess.
- Sugars – Just a touch of white and brown sugar to balance out the vinegar and add flavor.
- Seasonings – Salt, pepper, cinnamon, nutmeg, and allspice season the soup.
- Heavy cream – for serving, optional but recommended.
How to Make Black Bean Soup
There are only a few simple steps to make this black bean soup recipe.
(Be sure to check the recipe card below for details and measurements.)
- Blend the beans and tomatoes. Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth.
- Sauté the onion and garlic. Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened.
- Add remaining ingredients. Stir in the bean puree and the remaining ingredients (accept the cream.) Mix until well blended.
- Simmer. Bring to a gentle bubble and simmer for about 15 minutes until thickened.
- Serve. Ladle into bowls and serve with a generous drizzle of heavy cream.
Optional Toppings
You could simply serve this black bean soup on its own, but we love some additional Mexican toppings, like these:
- Tortilla Chips
- Pico de Gallo
- Fresh sliced avocado or Guacamole
- Shredded Mexican cheese
- Sour cream or plain Greek yogurt
- Chopped scallions or chives
Serving Suggestions
If you are looking for side dishes to go with your black bean soup, it pairs well with Cilantro Lime Rice or Mexican Rice, Homemade Cornbread, Street Corn Salad, or Buttermilk Drop Biscuits.
Proper Storage
- Fridge. Leftover black bean soup will keep in an airtight container in the refrigerator up to 5 days.
- Freezer. Cool to room temperature, then transfer to a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the fridge.
- To reheat. Reheat on the stove or in the microwave over low heat until warmed through. If it seems too thick, you can add a little broth to thin it out.
More Soup Recipes:
- French Onion Soup
- Hungarian Mushroom Soup
- Stuffed Pepper Soup
- Broccoli Cheddar Soup
- Minestrone Soup
- Zuppa Toscana
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Black Bean Soup
Ingredients
- 2 cans (15 ounces each) black beans , rinsed and drained
- 15 ounce can diced tomatoes
- 1/4 cup unsalted butter
- 1 medium sweet onion , diced
- 4 cloves garlic , minced
- 3 cups low-sodium vegetable broth
- 15 ounce can pumpkin puree
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- heavy cream , for serving
Instructions
- Pour the black beans and tomatoes (including their liquid) into a food processor or blender. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened, about 3 minutes.
- Stir in the bean puree and the remaining ingredients (accept the cream.) Mix until well blended, then simmer for about 12 minutes until thickened.
- Ladle into bowls and serve with a generous drizzle of heavy cream.
This is such a creative and healthy combination! Loved it! I could eat soup every single day when the weather is cool. This is so perfect for the fall!
Oh my… here I was all set to make my butternut squash soup that I adore and you post this. This very well may change my Thanksgiving menu!!
I am SUCH a slave to pumpkin and Mexican anything. Sounds odd, but the combo works. You barely even taste the pumpkin but it does add flavor. Love the texture of this soup, too.
This was AMAZING. Love that’s it’s vegetarian.
I was hoping to make pumpkin–black bean chili this weekend – Might have to just slightly alter my plans to follow this delicious-sounding recipe. Yum.
I would have never thought of combining pumpkin and black beans but it was amazingly delicious!
This was good! I’ve never been a huge pumpkin fan myself, but for some reason the idea of combining it with black beans made it way more appealing to me, so I gave it shot. Do delicious and it came together QUICKLY! Perfect to throw together after work!
This soup was so incredibly easy and good. Will make again.