I’ve taken this easy and healthy Pumpkin Black Bean Soup recipe up a notch with pumpkin puree and warm spices, and then finished it off with a drizzle of heavy cream. It’s so simple and flavorful, and 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. I find it ticks all the boxes—it’s vegetarian, gluten-free, perfectly seasoned, and packed full of awesome flavor.

I love how the pumpkin adds a sweet, earthy flavor but is actually quite subtle, while boosting 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!

How to Make Black Bean Soup Step by Step

Blend the beans and tomatoes: Pour 2 cans of black beans and a 15 oz. can of diced tomatoes (including their liquid) into a food processor or blender and puree until smooth.

Sauté the onion and garlic: Melt ¼ cup of butter in a soup pot over medium heat and then add 1 onion and 4 cloves of garlic, and season with salt and pepper. Cook and stir until softened.

Add remaining ingredients: Stir in the bean puree and 3 cups of low-sodium vegetable broth, a 15 oz. can pumpkin puree, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1 tbsp brown sugar, ½ tsp nutmeg, ½ tsp cinnamon, and ¼ tsp allspice. Mix well.

Simmer: Bring the soup 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.

How to Store

Leftover black bean soup will keep in an airtight container in the refrigerator up to 5 days.

To freeze the soup, cool to room temperature, then transfer to a freezer-safe container or freezer bag for up to 2 months. Thaw overnight in the fridge.

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.

What to Serve With Pumpkin Black Bean Soup

I find this pumpkin black bean soup is delicious on its own, but I love adding classic Mexican toppings like crunchy tortilla chips or a dollop of pico de gallo or guacamole, or a sprinkle of shredded Mexican cheese. I also find that a swirl of sour cream or plain Greek yogurt, along with chopped scallions or chives, adds the finishing touch.

As far as sides go, I like to pair this soup with cilantro lime rice or traditional Mexican rice. If I’m looking for something to dip into the soup, then I’ll make homemade cornbread or a batch of buttermilk drop biscuits.

More Soup Recipes

• French Onion Soup
• Hungarian Mushroom Soup
• Stuffed Pepper Soup
• Broccoli Cheddar Soup
• Minestrone Soup
• Zuppa Toscana