1-Pot Pumpkin Black Bean Soup

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Holding the sides of a bowl of our dairy-free Pumpkin Black Bean Soup recipe

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.

It’s also versatile with options for both meat eaters and vegans. And we include plenty of serving options below. Let’s make soup!

Black beans, sweet potato, onion, ginger, and other ingredients for making our simple Pumpkin Black Bean Soup recipe

It all starts with a base of onion, garlic, ginger, and serrano or jalapeño pepper. Sweet potato is added for texture and natural sweetness, which complements the heat of the pepper and spices beautifully.

Using a wooden spoon to stir sweet potatoes, onion, and seasonings for our Black Bean Pumpkin Soup recipe

Next, add fire roasted tomatoes with green chilies, broth, spices, coconut milk, pumpkin purée, black beans, and lime juice. Believe it or not, you’re almost there!

Pouring coconut milk into a soup pot for our creamy dairy-free Pumpkin Black Bean Soup recipe

Simmer for a bit longer, season to taste with salt and more spices, and dinner is on the table!

Stirring a pot of Black Bean Pumpkin Soup made with coconut milk

Optionally, you can add some shredded chicken to the mix! Use our Shredded Mexican Chicken, or simply boil a chicken breast in water and shred before adding to the soup.

We opted for our Mexican-style chicken and it added a nice boost of flavor to the soup. Yet another way to put this dish to use!

Stirring a pot of our Black Bean Pumpkin Soup recipe made with a fusion of Thai and classic chili flavor

We hope you LOVE this soup! It’s:

Incredibly flavorful
Quick & simple to make
Perfect for meal prep
& Seriously delicious

This would make the perfect soup to make on a chilly weeknight when you need dinner on the table fast. It’s perfect for feeding a crowd. Bulk it up by serving with rice or grains of choice. And make it a party with our Ginger Beer Margaritas.

What to serve with black bean soup

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of comforting Pumpkin Black Bean Soup topped with fresh cilantro

1-Pot Pumpkin Black Bean Soup

A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. It’s nutritious, easy to make, versatile, and incredibly satisfying.
Author Minimalist Baker
Big soup pot filled with our Pumpkin Black Bean Chili recipe
4.92 from 199 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 (Servings)
Course Dinner, Entree
Cuisine Dairy-Free, Gluten-Free, Mexican-Inspired, Thai-Inspired
Freezer Friendly 1 month
Does it keep? 4-5 Days


CHICKEN optional

  • 1 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast (if vegan, omit and double up on beans!)


  • 2 tsp avocado oil (or sub water)
  • 1 ½ cups diced white or yellow onion (or sub shallot or red onion)
  • 3 cloves garlic (minced)
  • 1 tsp fresh minced ginger
  • 1 medium jalapeño, minced (seeds and stem removed)
  • 1 small sweet potato, diced (skin on)
  • 1 (15-oz.) can diced fire roasted tomatoes with green chilies
  • 1-2 cups vegetable or chicken broth
  • 1 ½-2 tsp ground cumin
  • 1 tsp chili powder (or add more to taste)
  • 1/4 tsp ground coriander (optional)
  • 1 (14-oz.) can light coconut milk (or sub full fat for a creamier soup)
  • 1 cup canned pumpkin pureé (or add more for more pronounced pumpkin flavor)
  • 1 (15-oz.) can black beans, drained (if not using chicken, double the beans for more protein and fiber!)
  • 2-3 Tbsp lime juice
  • Sea salt to taste
  • 3 cups chopped greens (optional // such as kale or spinach)

FOR SERVING optional

  • Fresh cilantro


  • Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
  • Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
  • Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
  • Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
  • Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
  • Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
  • Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
  • Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.



*Prep/cook time does not include preparing chicken as it’s optional.
*Loosely inspired by Gluten-Free Goddess
*Nutrition information is calculated with 1 cup homemade broth, light coconut milk (vs. full fat), oil (vs. water), 1/4 tsp sea salt, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 345 Carbohydrates: 56.2 g Protein: 12.2 g Fat: 8.9 g Saturated Fat: 4.3 g Polyunsaturated Fat: 0.99 g Monounsaturated Fat: 2.14 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 765 mg Potassium: 677 mg Fiber: 17.2 g Sugar: 12.1 g Vitamin A: 11050 IU Vitamin C: 24.8 mg Calcium: 170 mg Iron: 5 mg

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  1. Mindy says

    I just made this to have during the week – I’m so mad I haven’t made it sooner- it’s so good! I didn’t think such simple ingredients could make such a flavorful soup! I’m happy I tasted my jalapeño before I put it in he soup, it was very spicy so I only used a very small amount. I only used the one cup of broth. At the very end I used my immersion blender for a few seconds just to purée it a drop.

  2. Angela R says

    I love the blend of flavours in this soup! I did not have any fire roasted tomato so I used tomato sauce, and a sprinkle of smoked paprika. I made it with the chicken but it would be just as good without. It is a keeper!!

  3. Lep says

    O.m.g. This soup is seriously amazing. Gourmet, Nailed it. I didn’t want to try it at first, seemed weird. BUT I guess I was feeling crazy and I am so glad I did! This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. Do it now! Your tastebuds and soul will thank you. There is so much depth of flavor, it’s balanced and warming, lots of veggies, and not sure if I mentioned delicious yet. I also added the chicken because I wanted it to be extra filling, but definitely don’t need the chicken for this to still be amazing. Also, don’t skip the ginger. I was running a little low on ginger so I didn’t get enough in there, but got a few bites where I noticed a hint of ginger and it was magical. Next time I will be putting in just a little bit more ginger. Please make this soup. It will make you smile from the inside out.

  4. Jessica says

    Made this soup on a cold winter day for dinner. I went for the vegan version with kale and used tomato sauce with grilled bell pepper instead of fire roasted tomatoes.
    Incredibly tasty! Will make it again soon. Thanks for the great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jessica! Thanks so much for the lovely review and for sharing your modifications!

  5. Callie V says

    Loved this recipe! I was skeptical of pumpkin but wow it’s delicious! I did this in the instapot—no chicken with one pound of soaked black beans (8qt instapot, otherwise I’d recommend 1/2# beans.) At step 4 I added all ingredients (except lime and greens) and soaked beans. (FYI I used 4 cups broth and that barely fit in the 8qt!) High pressure 8 minutes, natural release. May work with unsoaked beans for longer, but the sweet potato may get really mushy. At 8 minutes the beans and sweet potatoes were tender and perfect. After pressure is released, add lime and taste per #6 and greens. May need more salt. So much yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience making this in the instant pot, Callie! We’re so glad you enjoyed it!

  6. Susanne says

    This sounds so delicious! However, I’ve never seen any canned pumpkin in my country (Germany), and also no fire roasted tomatoes. I’d substitute with regular canned tomatoes and smoked paprika, but how to substitute the pumpkin (without adding another 30 minutes of roasting my own)? I would so love to try this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm..we aren’t sure other than maybe steaming and mashing some pumpkin? That might take more like 15 minutes? Let us know if you give it a try! Otherwise, it might still be good even without the pumpkin- if made without it, you may want to use less broth.

      • Jessica says

        Another German here! :)
        I always make my own pumpkin puree like suggested: steaming chopped hokkaido pumpkin and mashing it.
        Making this soup I prepared the other ingredients in the meantime and will use the leftovers for risotto.
        As for the fire roasted tomatoes I swapped them for tomato sauce with grilled bell pepper (dm Bio).
        Hope this helps xx

  7. Val says

    Made this tonight, I’m not a fan of tomatoes so I omitted them. Used regular coconut milk, kale and added some hot sauce, turned out great!

  8. Alina says

    Delicious fall soup! Followed the recipe (no chicken) and just added the smallest bit of honey at the end. At first I thought I added too much liquid, but it simmered off and had the best consistency. Can’t wait for leftovers tomorrow, I feel like it’s just going to get better! Approved by my husband as well who usually thinks if there is no meat, it’s not a meal. Fun showing him meatless weeknight dinner options. Thanks!

  9. Kelli says

    All I can say is wow! This soup is fabulous. I made it vegan and there is so much flavor. Soup with pumpkin was new for me but my family is now obsessed. I couldn’t find fire roasted tomatoes with chilis so I just bought fire roasted tomatoes and added half a small can of green chilis. I’m so happy I doubled the recipe. This will be a weekly go to.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! Be sure to sauté your onions and garlic and other veggies before adding the remaining ingredients. It should be fine cooking on low for 4-6 hours. Wait to add the lime juice and greens until the last few minutes of cooking.

  10. Lisa says

    Absolutely scrumptious! I made it with chorizo instead of chicken, very tasty! One more confession…I realized at the end that I didnt have pureed pumpkin, possible big problem for pumpkin stew! BUT, squash lover that I am, I had a kabocha squash and it was great.
    Thanks for great recipes and ideas! ?

  11. Joan Clark says

    I made this soup exactly according to the recipe; it is so unbelievably delicious and very easy to make. I will be making this soup again and again and again etc.!!!!

  12. Genevieve Remark says

    Absolutely perfect for a rainy day! Hearty creamy and delicious! Didnt have black beans so i used cannellini beans, didnt have sweet potato so used white ones, didnt have canned tomatoes so used fresh ones with tomato paste and added more pumpkin lol but it all went together so well! Thank you minimalist baker for helping me get better at making soups!!

  13. Preston Beach says

    This is my second time making this…love it so much! This time I added poblano chiles that I charred in an iron skillet. This brought out the green and now my soup looks like Christmas! My family loves this soup, but makes me do the jalapenos in a separate bowl to be added by individual taste. They’re wimps. I add honey at the end to mellow and extend the warmth of the peppers; it’s delicious!!!! Perfect in front of the fireplace in a bowl with a handle. We’re having this tomorrow as the second course of a Thanksgiving meal. The vegans are already thanking me… ;-)

  14. Kilian says

    I’m 27 years old and legit just started trying to cook this year lol. Aside from the odd fried egg or pasta dish it’s mcdonalds or microwaved. I’m a hazard in the kitchen really. Also found out this year that I’m allergic to dairy, eggs, and gluten. It’s been a Herculean task trying to find recipes I can make without those foods that don’t involve 47 weird ingredients, master chef level cooking skills, and 2 hours to spare for one meal. I’ve kind of just been subsisting on cauli rice with hot sauce honestly, it’s a sad existence. And then I found you! You brilliant wonderful stomach saving food wizard. This is the best soup I’ve ever had in my life. It’s rich/creamy/flavorful/easy to make/easier to eat/gets better with everyday/warm/comforting/delicious…honestly I’m starting a religion around this soup. I’m gushing but seriously dude, this soup is the best. I didn’t know vegan/gf could taste so good. You have saved me from a sad flavorless cauli rice food hell. Excited to try your other stuff. Thanks again.

  15. Susan says

    Made this for dinner tonight. It was delicious! As a family, we recently switched to a flexitarian diet. This was 2 thumbs up from the whole family. Including my 13 year old meat loving son. Thanks for a great recipe! I didn’t add chicken and DID add chopped kale at the end. Can’t wait to try more of your recipes.

  16. Kate says

    I have made this twice in the last couple of weeks. I also texted this recipe to my family and my vegetarian mother has made it over and over again…

    I like to add kale/greens, I use a heavy hand with both the lime juice and the cumin, and I like full fat coconut milk. I’m not super into spicy, but I think the jalapeño gives the soup an essential kick and isn’t overpowering.

  17. Allie says

    This is absolutely divine! I serve it (sans jalapaneo) with siracha to taste over brown rice for a hearty, delicious stew. Easy enough to do during the work week with microwaved quinoa or to impress dinner guests!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Allie. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Casey says

    I’m going to make this next week for a family brunch and I’m excited because this looks so bomb and the reviews are great. I have a few people who aren’t super into coconut so I was thinking of subbing in cashew cream or vegan cream cheese…which do you think would work better?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Casey, We haven’t tried either and can’t say for sure, but think cashew cream would work better. Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marcella, You could probably leave it out or sub whole dairy milk if not dairy-free OR a high quality cashew milk. Let us know if you give it a try!

  19. Rashmi says

    This will be a staple! We loved it. I followed the recipe to a T except I left out jalapeños (so my son could eat it) and added shredded jackfruit. It was delicious and made enough for two dinners for our family of 3

  20. Cait says

    We’ve made this recipe 3x now since you’ve posted it. It’s amazing! Oh, and you should absolutely add fresh cilantro if you have it. It’s also great served with corn tortillas.
    We make a few modifications, but it’s pretty close:
    – 1 can of regular diced tomatoes + 1 can of diced green chilis (instead of tomato w/ the chilis)
    – 1 Tbsp or so of paprika
    – No added broth (makes for a creamier soup)
    We’re vegan, so we sauteed tofu in lime juice, cumin, salt, pepper, and liquid smoke then added it to the soup instead of chicken. We plan on trying it with jackfruit next!
    Thank you for this fantastic recipe. It’s already a go-to dinner at our house.

  21. mimi says

    Fantastic recipe! Fire roasted tomatoes are v hard to get where I live so I used regular diced tomatoes and added some smoked paprika as someone else suggested in the comment section. Plus added one extra jalapeno. Is there anything else I can use to sub the fire roasted tomatoes with green chillies? Are they just supposed to add the smoky flavour or is it something else? It was still amazing though, will definitely be making this again soon!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! You can add a chipotle pepper in adobo sauce in place of the green chilies. Or buy canned green chilies separate! Thanks for sharing, Mimi.

  22. sandy says

    I have never cooked this type of flavor profile before so it was a little out of my wheel house to be able to adjust the seasonings but I am so glad I tried it as it is absolutely amazing!! I was watching Nigela Lawson make a very similar dish the day before so added 1 tsp. tumeric and 1 tsp. cinnamon from her recipe as well. The only other changes I made were adding some crushed red pepper for a bit more heat when sauteing the onions, a second tsp. of chili powder, black pepper and I doubled the beans as I did not add chicken. Thank you so much for opening me up to some new spices and a soup that I will be making often.

  23. Samantha Magrath says

    eating it right now, with some french bread. it’s delicious. I am vegan, so no chicken. I used the whole can of pumpkin because I didn’t want any leftover. I probably used slightly less lime juice because I just used 1/2 a lime I had in the fridge and didn’t measure. did use the coriander. one thing I really liked, there is plenty of liquid in the soup (I think I can tend to cook it out). I added some more broth after the one cup, but I didn’t measure. not a whole other cup though. I like that the pumpkin flavor isn’t overwhelming. I threw kale in at the end.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Samantha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  24. Rachel says

    I loved this recipe, I’ve made it a few times and started to add a couple more ingredients if I have them lying around the house and I love it! :)

  25. Marilyn Guerin says

    Amazing recipe. Third time making it and now I double it.
    Vegan family here so left out the chicken.
    I used one full fat and one light coconut milk, love the extra creaminess the full fat provides. This will be a regular rotation. Thanks for another great recipe!

  26. Zoe Dayan says

    I must say as I was assembling this soup I was a bit doubtful about what i considered to be an extremely odd combination of ingredients, but it is DELICIOUS, a favorite for this winter no doubt :) Thanks again

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Zoe. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Erin Wolf-Goldstein says

    Made this tonight for dinner and my husband and I loved it! I didn’t add chicken or the greens, but didn’t need it. I did use one and a half cups of pumpkin since we both like the flavor and texture it adds. I also made g ginger beer margaritas to go with it – OMG! I have a new favorite margarita, I love ginger and this was delicious! Perfect fall dinner.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Erin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Gia says

    I’ve made this soup 3x since you posted this recipe! It’s so perfect for meal prepping as I live by myself and it makes enough servings for my lunches all week! It’s super quick to make and so flavorful. Ive started added diced bell peppers to it, and chopped cilantro and avocado as toppers. I really can’t stress enough how great this soup is, especially on a cold fall night.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow! We’re so glad you love it! Thanks so much for the lovely review and for sharing your modifications! xo

  29. Hanusia says

    Thanks for another great recipe, Dana! I just made this, vegan-style, and added some smoked paprika for extra smokiness. Next time I will bulk it up with some textured soy protein. The perfect recipe for fall!

  30. Jodie says

    Made this recipe as is, but doubled it and it was fantastic!!! Topped it with avocado and cilantro. Kids loved it, we loved it, and our non-vegan parents said they really enjoyed it, too!!

  31. Krista says

    Absolutely love this!
    I even tried it without the coconut milk And lime and it was still delicious! I did add the coconut milk later though. Only added 1 TBSP lime. I don’t like heat, so I left out the jalapeño and I did use coriander. Flavor is so delicious, as with all your recipes. You’re my go to for all food. Great for meal prep. I will double this next time and freeze half? thank you as always.

  32. Cami says

    Easy and relatively quick to make. I like all of these ingredients separately but for some reason I wasn’t a fan of the combination of them in this soup. Maybe I would try it again without lime juice or kale?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Cami! Would you mind sharing what you disliked about the combo? We’d love to help troubleshoot for next time!

  33. Brandy says

    We really like this with a couple additions! I add 1T red curry paste and Tamari about 2 tsp. Kale is our go to green here. Family favorite. Thank You Dana?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Brandy. We are so glad your family enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Laura says

    I followed the recipe as written with a few of the suggested variations. It turned out really delicious. I opted for almost 2 cups broth and used about 1.5 cups of pumpkin. I found that adding a good amount of lime juice at serving time really brightened and enhanced the flavors. The spiciness was really well balanced by the coconut milk. I quickly roasted some shrimp with the extra ginger and pumpkin and added it into the soup.
    Thanks for the recipe!

  35. Liz Johnston says

    Made this tonight and the family loved it! I omitted the pumpkin (personal aversion), used one cup of broth, and added in the chicken. My kids added toasted tortilla strips and a bit of cheddar cheese on top. It was super delicious! Dana, you know your stuff. This recipe is perfect!

  36. Sarah says

    I made this over the weekend and it was SO yummy and filling. The sweet potatoes give it the creaminess and the pumpkin and bean flavors combine well for such a unique tasting soup. Beans and chicken made it filling — no need for a side dish.

    Would be perfect for a Halloween party and could leave chicken out as a side to add in later for those who are vegetarian.

    I omitted the jalapeño and used regular fire roasted tomatoes instead of with chiles. Then it was not too spicy for kids. SO delicious, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your ideas, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Melissa says

    Made this in the Instant Pot. Threw the veggies in as I chopped them on saute, let the spices cook for about a minute and then tossed in all the cans. I cut the chicken breasts into 3 pieces, added to the pot and sealed in up. Cooked for 20 minutes on high pressure and did a natural release. I took the chicken out, shredded it and put it back in. Added a bit of fish sauce in stead of salt and it turned out pretty darn good. It was a little more liquidy than I prefer ( I used 1 cup of broth) so next time I may halve or omit the broth since the coconut milk and canned tomatoes contribute enough liquid.

  38. Zora says

    This was SO delicious, and like another commenter said, even better the next day for lunch! I only had plain fire-roasted diced tomatoes, so added a little extra jalapeno and some chipotle chili powder because we like it spicy. Also used full-fat coconut milk and served with chopped avocado, cilantro and a sprinkle of pepitas. Can’t wait to make this again- thanks, Dana! :)

  39. Laurie A Lennon says

    This soup is delicious. I made it last week and we loved it so much that I’m making it again. I used salt free fire roasted tomatoes and salt free black beans as well as the low fat coconut milk. Flavors were rich and full. Thank you!

  40. Annie says

    I made this pretty much as written and it turned out great. Love the flavours! Freezing half for lunch emergencies.

  41. Nicole says

    So amazing as usual from Minimalist Baker!! The flavors were so complex and tasty!! We used purple sweet potato and didn’t have fire roasted tomatoes with green Chile so subbed regular diced tomato with a little bit of liquid smoke and a handful of green Chiles from a separate can. Will definitely be making this again!

  42. Keri says

    I made this for a group and got rave reviews! It’s delicious and healthy-my favorite combination. I used the whole can of pumpkin. It’s a good hearty soup.

  43. Kayla says

    Another success!! Thank you, Dana! I made enough for the whole week and I can’t wait to eat this delicious, warm heaven at work tomorrow! ♥️

  44. Rachel Reid says

    I made this soup following the recipe exactly. It’s delicious but I’m curious why the photo You include portrays the soup as a deep tomato red when once you add the pumpkin and the coconut milk it gets much lighter and slightly pink. Did I miss something?
    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, did you use full fat or lite coconut milk? That can impact the color. Also, our veggie broth is on the more reddish side, so that could be part of the discrepancy!

  45. Morgan says

    I made this for dinner tonight and it turned out FANTASTIC! I used 1 cup broth, full fat coconut milk, the full can of pumpkin, and serrano instead of jalepeno. I don’t eat meat but your chicken idea inspired me to throw in some jackfruit to bulk it out a little. The jackfruit turned out to be a perfect addition. I can tell this recipe is going to be one of my cold weather favorites!

    • Julia says

      I’m planning to make this without meat, and I was just wondering what kind of jackfruit did you use. Prepared and flavored, or plain out of the can? Thanks.

      • Morgan says

        I used plain out of a can and gave it an additional 20 minutes or on the stove to soak up as much flavor as possible. Plain worked nicely but I think prepared or flavored would work as well.

        • Julia says

          This was a big hit at the potluck at work today! I doubled the recipe and adjusted only the heat with some red pepper flakes. Instead of the chicken I used plain canned jackfruit, and that worked out really nice (thank you for the idea, Morgan). This is a fantastic fall/winter filling meal with just the right sweetness and heat. Thank you for coming up with these amazing ideas!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thanks so much for the lovely review, Julia! We’re so glad everyone enjoyed it! xo

  46. Alex says

    Yummmm!!!! JUST finished making (and eating) this dish, and I was so impressed with myself by how delicious it turned out! I had 3/4ths of a can of pumpkin puree just sitting in my fridge (leftover from making the pumpkin granola), so this was so timely.

    I made the recipe exactly as written. I used just 1 cup of vegetable broth, full-fat coconut milk, the juice of a whole (juicy) lime, and added like a tsp of salt and a heap of tuscan kale chopped postage-stamp sized. I used a bigger-than-average jalapeno but didn’t find it even a little spicy, probably because of the coconut milk! It’s a great addition for all that vitamin c though, so I may add another next time.

    My first serving I ate on its own, and then I tried another serving with some TJ’s “soyrizo,” which certainly wasn’t necessary but was very delicious. I cannot wait to make this recipe all fall and winter!

  47. Jen says

    Perfect for a cold, rainy Chicago day. I followed recipe (with chicken – next time will use tofu and add spinach) pretty much exact except I added a bit of 100% real maple syrup to add a bit of sweetness. I served it with NAAN Bread, and a glass of white wine (BIRICHINO – MALVASIA BIANCA) pretty much everything my soul needs on a rainy day. Thank you for all your hard work and sharing such lovely recipes. Tomorrow’s leftovers I will serve with rice/quinoa mix.

  48. Shannon says

    Very tasty. Will definitely make again! I also appreciate that so many of the ingredients are “pantry/cellar sourced.” I appreciate having a new recipe in my back pocket for when I’m low on fresh produce!

  49. Tiff says

    This soup was FIRE ? SOOOOO good! I wasn’t sure what to expect but it was so so easy and so dang delicious! I didn’t have fresh ginger, I used spray oil, I used 1 cup pumpkin, light coconut milk, water instead of broth and looking back I forgot the lime juice but doesn’t matter, it was amazing! I topped mine with cilantro, green onion and red pepper flakes. Delicious! Probably too spicy for ny kids but that’s okay. More for me!

  50. Sarah T. says

    THIS IS DIVINE! Absolutely delicious and a dream to make – quick and easy!

    I wanted this to be a bit more stew-like so I added a full can of pumpkin, two cans (30oz) of black beans, 20oz of tomatoes w/ chili peppers. I like things a bit more spicy so I used the whole jalapeno and added a dash more chili powder. I completed omitted the salt, and didn’t miss it one bit!
    I added the juice of two limes which might have been a bit too much, but it’s still absolutely divine!
    Thanks for yet another wonderful recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Sarah! Thanks so much for the lovely review and for sharing your modifications! xo

  51. Nancy says

    I made this! I thought it would be a great fall soup and yes it is! I added extra pumpkin and broth as the recipe suggested. It’s savory with just a hint of heat and sweetness. I’m going to make it for Thanksgiving since several people, including me, are vegan. This season I’m thankful this season the “Minimalist Baker”!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks, Nancy! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  52. sandra cloutier says

    Lovely recipe! I used sweet potatoes instead of pumping just because I had some and love them!
    All your recipes are amazing! I love the simplicity and the beautiful pictures! Your site is A+!Thamk you so much and Congratts!

  53. Natalia says

    It was really yummy.
    I did not have all the ingredients, but the main ones were just as enough.
    That kick between of sweetness and fire is great! Very high in fiber I felt satisfied… I served the soup alone with a wedge of avocado inside.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Natalia! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  54. Elizabeth says

    Delicious! The family loved it too. So many flavors, yet easy to make. Since I didn’t add chicken, I added 1/2 cup quinoa and an extra cup of broth.

  55. Lynn says

    Made it without the chicken, it was awesome!! I did add the entire can of pumpkin and the full amount of lime. Very complex flavors we both enjoyed!!! Thanks!

  56. Crystal says

    I don’t know if I did something wrong but I didn’t like this at all. I didn’t use chicken and only 1 cup of broth. It was like soup and very light (not like the pic) because of the coconut milk. I had to thicken it. But it had no flavour even with salt and extra cumin. I threw it out sorry to say ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So strange! Did you make any other modifications? Next time I suppose you could use full fat coconut milk for extra creaminess or cut down on the broth?

  57. Lisa Stepanian says

    What a fabulous Fall stew! Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. Thicker with less broth, it was a great stew with rice, also cauliflower rice.
    Love the warming spices and rich flavor – making it for relatives next! ?

  58. Anna says

    Holy Moly! This soup is SOOOOOO good! I left out the jalapeno since I’m feeding two kiddos under 3 and they’re sensitive to spice. I also did full fat coconut milk and the whole can of pumpkin (cause apparently I can’t read the recipe correctly. lol) This will definitely be a soup staple in our house. Thank you so much!

  59. Tiffany says

    This was a bowl of a WHOLE LOTTA WONDERFUL!! I’m delighted! Thank you! The only modifications I made was using whole can of pumpkin purée, adding additional 1/2 tsp medium hot Penzey’s chili powder and using only one TBSP of lime juice (I was surprised by this as I’m a huge lime fan but I thank you for the warning to try smaller amount first…perhaps because I used more pumpkin and the flavor was so spot on, I didn’t want to overwhelm it, so 1 tbsp was perfect for me). I also chopped cubed small two raw chicken breasts and just directly added to cook whole simmering (mainly because of laziness). In addition to the can of black beans, I added a can of Great northern beans as well… nice color contrast and I love beans. I used 4 cups of water and 4 tsp chicken Better than Bouillon. It’s truly a fabulous soup… I’m thrilled! Thank you sooo much! It will be in heavy rotation! Bring on the snow! ;)

  60. Samantha says

    This soup came out really good. I will be making again. I think it was even better the next day. I omitted a lot of spice for my personal preferences. Otherwise I didn’t modify much. Great recipe! Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Samantha! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  61. Sascha says

    Damn, this “One click unsubscribe from this post subscription” doesn’t work and I got now soooo many mails. How do I turn this off? If I click the link in the mail it directs me to a dead end (it’s loading for ever without an ending)

  62. Sandy says

    Made this sans chicken. Absolutely love the flavors especially the lime added at the end. I did end up adding more broth probably because I added a bunch of kale (love me some kale). I was out of coriander so I will definitely add next time. This is thick creamy delicious comfort food.

  63. Jenn Cattaneo says

    Made this one tonight and it is SOOOO good. Just perfect all around. We all love it. I put rice at the bottom of the bowl, chopped spinach on top, and soup over that. Garnished with cilantro, and avo slices. Made vegan for us. I realize I need gloves for jalapenos :-/
    We are a family of:
    Boy 17
    Boy 12


  64. Holly says

    Made this yesterday, and it was fantastic! As some of the other commenters did, I added a little extra pumpkin (didn’t want to have it leftover), used frozen spinach, and left out the cilantro because my daughter hates it. Also could only find the fire-roasted tomatoes without chiles, so used that. Daughter had it overtop a baked potato, husband ate it with quinoa, and I had it over your Mexican-Inspired Salad. All were great! I think next time I will try with the full fat coconut milk. This would be a great party dish. Well done!

    • Sandra says

      Glad to read that this soup would be good for a party, cuz I plan on doing just that! I love spicy but not sure all my party people do, so my question is..by following the recipe to a T with the spices, will the fire be just right or on the too spicy side??

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sandra, we wouldn’t say this is an overly spicy soup, but it will depend on the spiciness of your jalapeno and chili powder. As well as the taste preferences of your guests. You could try using just half a jalapeno and adding more if you think it needs more spice? Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Sue! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  65. Matija says

    As per usual I changed a few details because I didn’t have the ingredients, but overall – perfect! Thanks for the recipe!

  66. Jordan says

    Love this recipe! I used butternut squash instead of sweet potatoes, and I used kidney beans instead of black beans, because of my own food restrictions. Very delicious!

  67. Shea Ward says

    I’d like to make this in a crockpot. What should I do for timing wise and what ingredients do I need to wait to add til later?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Shea! We haven’t tried this in the crockpot but we’re sure it would work. Cooking on low all day should be fine. Just be sure to give the onions and veggies a sauté on high heat before adding the rest of the ingredients. And don’t add any delicate ingredients (like lime juice and greens) until just before serving for best flavor/texture.

  68. Sarah says

    After realizing I had all the ingredients for this soup already at home, I was excited to try it out for dinner last night. I salted the onions and added all the spices to coat the vegetables before putting in any liquid. One cup of broth was more than enough, maybe because I didn’t add chicken? I was a little nervous about certain ingredients overpowering others but all the flavors blended together perfectly! I’m looking forward to my lunch leftovers.

  69. Sarah says

    Thank you for another great recipe! My teen daughters and I are vegetarian and I am constantly trying to find wholesome recipes that they will enjoy. I made this yesterday and we all loved it! It made a huge amount and I thought there would be enough for another day but they had seconds and thirds! Absolutely delicious! I didn’t add the jalapeño because was concerned it would be too spicy for them. I also added the entire can of pumpkin (I knew the remains would stay in my fridge and be thrown out), but it didn’t make the soup too pumpkin flavored at all. Wonderful recipe!

  70. Luke says

    I love 1 pot dishes and this looks delicious. Will try to prepare it on the weekend and I will let you know what the results were.

  71. Kristina says

    Made this tonight with a few swaps because I was impatient and didn’t want to wait to go to the grocery store. Swapped sweet pots w/ butternut squash and jalapeño with chipotle peppers. Sooooo good. Never thought about putting canned pumpkin or coconut milk in chili, thanks for blowing my mind. Your recipes are the best!

  72. Sue says

    This is so very good!! I added more chili powder and cumin as well as extra garlic. I may used crushed tomatoes instead of diced next time because I thought the tomato flavor was too dominant. Added a big bunch of spinach, chopped cilantro and lime juice before serving. Dee-lish!! Thanks!

  73. Nancy says

    I made this soup tonight! IT is AMAZING! It will be on regular rotation this fall/winter. I did add a little more broth after the two cups because after the sweet potato simmered I wanted a little more liquid. I also added an extra half cup of pumpkin too. Simply delicious!! Thank you!!

  74. Anna Viehbeck says

    Made it today, and ohhh did I ever go to flavour town:) Used regular canned tomatoes instead of fire-roasted (but still with green chilies), otherwise followed the recipe. Even though I was in a rush by the end of cooking and didn’t wait until the flavours properly melded, still it was delish! Served with some shredded chicken and roasted Mexi-spiced cauliflower.

  75. Erin In Queens says

    Hi Dana!
    I made this soup yesterday without the chicken or Jalapeño. At first I thought it was a little bland but the more I ate it, the more I REALLY liked it!!
    Also even better on the second day!
    Great job and thank you!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great! Thanks for sharing, Erin! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  76. Lyndsay says

    I made this for dinner last night, and I love it! I used a whole can of puréed pumpkin, two full cups of broth, and three cups of chopped kale. I needed to cook the sweet potatoes for a little longer than the directions specified to get them soft. The soup turned out great, and I will definitely make it again.

  77. Charles Suggs says

    Added one Thai Dragon Pepper split without removing seeds. Did not incorporate greens but served over a bed of raw baby spinach, the soups heat slightly wilted the spinach leaves. Cooked an additional fifteen minutes before adding the beans/pumpkin (full can)/coconut milk to get the sweet potato tender. As my wife and I tucked into the soup, one of us exclaimed; “Wish it were snowing.”


  78. Kelly says

    Just made this and thought it was very good! I ate it 2 hours ago and it still sticking to my ribs–and I appreciate that! I made it as written, minus the jalapenos; I didn’t have any. The whole family really liked it. Thanks, Minimalist Baker! :)

  79. Katie Henry - Produce On Parade says

    Very excited to make this this week!! I’ve been doing a lot of chili lately and this pumpkin one sounds perfect. It’s the ideal Alaska meal going into winter!

  80. Holly says

    Hi, Dana! I enjoy your blog and have made lots of your recipes successfully – and even served them to my omnivorous friends with great results!
    Recently I started receiving recipes that include chicken. I’m wondering why that’s happening – do I need to specify that I only want vegan recipes? Did I click on a recipe with chicken and that changed my preferences?
    Thanks for letting me know. Also, do you give any presentations in the Portland area? Like at NW Veg potlucks, etc.?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Holly! Sorry for the confusion. We made the decision earlier this year to include some recipes that have eggs and meat alongside our usual plant-based recipes, primarily to better support my health. If you’d like to receive only vegan recipes, you can easily adjust your subscription preference at the bottom of any email we’ve sent you recently (there should be an option to be on our vegan-only email list)! Hope that helps. Also, this soup is easily made vegan by skipping the chicken and doubling up on beans.

  81. BOB says

    Haven’t made it yet, but was wondering if anyone has used fresh pumpkin cubed and how it turned

  82. Liz Johnston says

    Hi Dana! I love all of your recipes, and this one looks fantastic too. I think my family will love it. If I don’t want to use pumpkin, can I just leave it out, or should I substitute with something else? Thanks for always putting together nutritious and delicious recipes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Liz! I think you can get away with leaving it out, just add less broth otherwise it will be quite soupy. You could also sub another similar vegetable puree, such as butternut squash.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think it’s essential. You could probably also sub whole dairy milk if not dairy-free OR a high quality cashew milk.