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
Customizable
Comforting
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
Print
Big soup pot filled with our Pumpkin Black Bean Chili recipe
4.93 from 192 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

Ingredients

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!)

SOUP

  • 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

Instructions

  • 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.

Video

Notes

*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. Lisa says

    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.

  2. Liana says

    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.

  3. Anna says

    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!

    • Support @ Minimalist Baker says

      Such a great idea! Thanks so much for the wonderful review and for sharing your modifications, Anna!

  4. Marybelle says

    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!

    • Support @ Minimalist Baker says

      Love your modifications, Marybelle! We’re so glad you enjoyed it! Thank you for sharing! xo

  5. Rayven says

    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!!

  6. Ashley says

    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!

  7. D Hall says

    …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…

  8. Tara says

    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.

  9. Catherine says

    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.

  10. Alex says

    I stumbled upon this recipe after taking a look in my fridge to see what ingredients could be added to a soup. It turned out delicious, even with a couple of the substitutions that I made! This soup is highly customizable after preparing the base and the flavor is even better the next day. I used a delicata squash instead of a sweet potato and added more lime and chili pepper to make up for flavor I wasn’t getting from the potato and added in some leftover bell pepper. Like many of your recipes, this will definitely be a staple!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Alex! Thank you for the lovely review and for sharing your modifications! xo

  11. Amanda says

    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!

  12. Raiman says

    Question! Any alternatives to coconut milk? I love it, but my wife’s body would disagree. Non-vegan options are not a problem, but not sure if milk is a good option or not.

  13. Aimee Quan says

    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!

    • Support @ Minimalist Baker says

      Ooo, love the cilantro idea! Thanks so much for the lovely review and for sharing your experience, Aimee! (also, we definitely get immense satisfaction, too!)

  14. Anne Bailey says

    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

  15. Miranda says

    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.

  16. Sandra Zellers says

    I’m making the Pumpkin black bean soup, and in the directions, it says “add the coconut milk”, but in the ingredients it doesn’t tell me how much coconut milk.

  17. KitKat says

    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!

  18. Raquel says

    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!

  19. Jenna says

    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. 👌

  20. Carol Shumaker says

    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!

  21. Karry says

    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.

    • Support @ Minimalist Baker says

      Aw, love that new name and your lovely modifications, Karry! Thank you so much for sharing! xo

  22. Melinda says

    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!

    • Natalie says

      Made this soup for supper this evening. It’s was so delicious! We’re vegetarian so we just used 1 can of black bean and used a bigger sweet potato. Added extra Chili and cumin, we love spices ! It’s was so warming and comforting on a cold Sunday evening! Thanks for always having the best recipes !!❤️

  23. Jackie says

    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!

    • Support @ Minimalist Baker says

      Aw, we’re so glad to hear it, Jackie! Thank you so much for your kind words and lovely review! xo

  24. Margo Edmunds says

    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!

  25. Christina says

    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!

  26. Maria says

    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.

    • Support @ Minimalist Baker says

      Hi Maria, sorry to hear your family didn’t enjoy it! We’re surprised because this is a reader favorite. Did you make any modifications? Hope the next one goes better!

      • LC says

        Wonderful flavors and delicious, hearty stew/soup for a cool fall evening. Made recipe as is with added greens and served with GF flatbread- we loved the unique blend of coconut milk and cumin and chili powder – great recipe!

  27. Bobbie says

    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 :)

    • Support @ Minimalist Baker says

      Great! We’re so glad you both enjoyed it, Bobbie! Thank you for sharing your experience! xo

  28. Adria L Janni says

    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

    • Support @ Minimalist Baker says

      Wonderful! Such a good way to make 1 dish for a variety of eaters. Thank you for sharing, Adria! xo

    • Support @ Minimalist Baker says

      Hi Kathy, that should work! We’d suggest sautéing through step 3, then add ingredients from steps 4 and 5 and pressure cook on high for 6-7 minutes. Remove the chicken breast (if using) and shred it with two forks, then return it to the pot along with lime juice and greens. Let us know how it goes!

      • Betsy says

        I made this in my Crockpot Express tonight and it turned out pretty good. Next time I might not sauté the sweet potatoes before starting the pressure cook as they were almost too soft at the end (but maybe i chopped them too small?). I used 3 chicken breasts, the whole can of pumpkin, and the higher amount of broth. 8 minutes on manual mode.

  29. AG says

    Amazingly delicious recipe and super easy. I choose to keep it vegetarian so I added more fire roasted tomatoes. I used 1 cup of shallots instead of onion and omitted the garlic to reduce Fodmaps. Still delicious! I added fresh kale from my garden at the end which added the perfect texture. I would def make this again!

  30. Irene says

    I love this recipe. It turned out exactly as you described. I think I might top with some avocado, smashed tortilla chips and add a wee bit of vegan sour cream on top. Thanks for this hearty fall soup. I will definitely make it again.

    • Support @ Minimalist Baker says

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

  31. Mary P says

    Fantastic!! I omitted the chicken and doubled the black beans. Also added extra 2/3 can of pumpkin. Significantly dialed up the chili powder, and added extra cumin and dried coriander too. Took the greens option with very thinly sliced (destemmed) kale. Served with fresh cilantro springs, lime wedges and a dollop of sour cream on top. YUM! This is my second minimalist baker recipe and I am hooked :)

    • Amy says

      I made this as written, using the extra can of beans instead of the chicken. Also used 3 cups chopped spinach for the greens, and only one cup of broth. I thought it was the perfect consistency and my family loved it. This will be a regular this winter! So grateful for your recipe!!

  32. Michael Philion says

    Outstanding recipe! I have made this one and your butternut coconut soup in a span of three days and would not change a thing. I make lots of your recipes and have never been disappointed—-far from it💙

  33. Renee says

    This looks interesting but I have digestion issues with both sweet potatoes and pumpkin, if they are fully cooked. Wondering if this soup would work without the sweet potato and doing the pumpkin in cubes toward the end? If it needs a purée to make it work, could I do that part with the black beans (or an additional legume)?
    I bought two pie pumpkins so am interested in finding ways even I can use them.
    Thank you!

    • Support @ Minimalist Baker says

      Hi Renee, the pumpkin purée does add some extra thickness, so extra black beans could work there! If you don’t mind a more firm/crunchy texture for the pie pumpkin, that could be okay too.

      • Renee says

        Thank you for your reply. We went on vacation right after I wrote my question (just got back) and I had totally forgotten this, so you helped just by bringing me back to thinking about it. Will definitely try this with some puréed black beans. Maybe I’ll put one of the pumpkins on the instant pot to cook just enough and then serve the soup in it. We can scoop out a bit of the flesh to eat with the soup so we don’t miss out on the flavor or the health benefits entirely.

  34. Jane says

    Another hit! I’ve been on a soup-making train for the last month (last week it was your yellow split pea soup – yum!), and this was my latest creation. I followed your recipe to a T, with the optional chicken and only 1 cup of broth for a thicker consistency (more chilli than soup). Delicious! Thanks for knocking it out of the park again, Dana! xx

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your experience, Jane. We’ll take a ticket for the soup train!

  35. Tracy says

    I made according to vegan recipe and then added extra cumin at end after tasting. Delicious! I love that you added greens at the end. Like most nutritious soups, lost of chopping, but only one pot, so there’s that. Thanks for this keeper.

  36. Sammy says

    So delicious! Where would I find the can of roasted fire tomatoes with green chillies (Aus)? Instead of this I used a can of diced tomatoes and had some left over salsa in the fridge so added 2tbsp of that and added a couple extra jalapenos to compensate for the spice that would’ve come in the can. Otherwise followed the recipe exactly, mine looked a bit creamier than red but was a flavour bomb. Tasted great just as soup, but also served it with rice and some corn chips on the side, coriander and a dollop of plain coconut yoghurt on top. I’ll be making again for sure!

    • Support @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Sammy. Hopefully some other readers might know where to find those tomatoes?

  37. Bonnie Roberts says

    Delicious! Didn’t have the lime or ginger.I did black beans and kidney. It was very good! Thanks for sharing.

    • Support @ Minimalist Baker says

      Hm, that’s tricky! Perhaps more sweet potato for thickness and lime juice for acidity. Hope that helps!

  38. Adria L Janni says

    This looks absolutely delicious. I plan on making it tomorrow night for dinner. I have all ingredients on hand.

    Thank you.
    Adria Janni

  39. Suzanne says

    I recently became vegan to cure my Type 2 Diabetes, and I have learned so much and found so many good recipes on Minimalist Baker. When I succeed, this cook deserves much of the credit. I can’t thank you enough!

    • Support @ Minimalist Baker says

      Aw thank you so much, Suzanne! We are so happy to hear that you enjoy the recipes and find them helpful. Cheers!

  40. Kim says

    I love this soup so much. The texture is amazing and has such a great mouth feel. I used full fat coconut milk. I’m vegetarian so no chicken, but imagine that would be a great addition. Love how healthy it is, especially with the additional spinach mixed in. Will definitely make this again.

  41. Ariel says

    Just made this for lunch and it was perfect for this crisp Fall day. I made it with a chicken breast, but to save time and increase flavor – I poached the chicken breast in the soup by adding it whole with the broth step and letting it poach until the end when I fished it out and shredded it and put it back in. Viola! Tasty tender flavorful chicken. I didn’t have greens or cilantro but the soup was soooooo good even without them. Definitely adding this recipe to my Fall soup rotation! Thanks so much for sharing.

    • Support @ Minimalist Baker says

      Sounds soo delish! Thanks so much for the lovely review and for sharing your modifications, Ariel!

  42. Jacki C says

    This is hands down my favorite fall soup. I used domingo rojos (from Rancho Gordo) in place of black beans, which was awesome as it’s a bean that really holds it’s shape. Didn’t have lime so I used lemon. I think lime is better but it worked. I sprinkle on a little red pepper flake for extra heat. I wish I had made a double batch!!

    • Tori says

      This soup is definitely one of my favorites now. So delicious and just filled to the brim with nutrients and fiber, especially if you double the beans and add kale :) Absolutely fantastic, and so easy to make!! Thank you for this recipe!!

        • Nikki says

          Is it weird that after I simmered the soup for a bit, it looks like there are tiny bubbles or foam, presumably from the coconut milk? I used full fat.

          Otherwise my kitchen smells delicious.

          • Support @ Minimalist Baker says

            Hi Nikki, hm, we’re not sure! Chicken broth can do that – not sure if you used that?

          • Nikki says

            I figured it out, just in case others have similar issues. It’s just that the coconut milk does that when it hits the hot broth so I had to stir and stir so it emulsified. After a while, the little bits went away. Thank goodness. This soup was really yummy. Would recommend!

  43. Elizabeth says

    I originally started with Bob’s 13 Bean Soup mix (dried bean mix) as a starter. I had already added sautéed onions and garlic & veggie broth but wanted to use up left over pumpkin so went looking online for a pumpkin bean soup. Bonus pointes that this also called for coconut milk which I also had opened in refrigerator. Since I’d already started, I ended up using 6 C of veggie broth & no jalapeño but followed all other directions. It’s perfectly spiced for us and delicious! I also had leftover cumin-spiced roasted chickpeas, which worked well as a topping for the soup. I’ll definitely be making this again.

  44. Linda says

    I made this twice. So popular it was two days later.
    The first time I did not have the cumin yet it was marvelous and the second time I did it less spicy and just savory – again delicious
    Both times I used more sweet potato and a second can of black beans – just made it denser and more like a thick chili.

  45. Paige says

    Made this for dinner tonight – absolutely delicious!! I didn’t have a jalapeno so I left that out, made it with two cans of black beans (no chicken), and kale. I also added 1/2 tsp ground cinnamon along with the other spices and it turned out nicely. Served with Minimalist Baker’s “perfect vegan cornbread” which was also delicious. Will definitely be making this again!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Paige! Love that pairing. Thanks so much for sharing! xo

      • Jocelyn says

        Just made this for a picky eater going through chemo. He likes it! Followed the recipe but left out the hot spices. Curious how much salt the author or other chefs used. I am not great at salting to taste yet. Might put it on basmati or jasmine rice next time around!

        • Support @ Minimalist Baker says

          Thanks so much for the review, Jocelyn, we’re so happy to hear it’s being enjoyed! The amount of salt depends on how salty the broth is that you’re using, but 1/8-1/4 tsp could be good for this amount of soup. Hope this helps!

  46. Maria says

    Super delicious! I added chicken and used full fat coconut milk, so creamy, subbed in chili flakes because I forgot to buy the jalapeño. Will be making again. Thanks for all your great recipes.

  47. Laura says

    Fabulous! I accidentally used my limes up before I made this recipe, so I left the jalepeno and lime out, and used teaspoons of unsweetened cocoa powder for richness ( a trick I learned from one of your black bean soup recipes). So insanely good! Perfect warm comfort food for the polar vortex!

  48. Lindsey says

    Absolutely delicious! One of the best soups I’ve made in ages, thank you! I modified it a bit-used a whole can of pumpkin and extra veg stock. Also used dry black beans, soaked them overnight and let them cook extra long in the soup. The flavors melted together beautifully and I’m going to make it again this week.

  49. Jenny Dumnich says

    This is my favorite chili recipe of all time. Instead of chicken I used soaked chopped walnuts (soaked overnight) as a meat substitute to add some additional texture.

    • Claudia says

      This has become a staple in my house. We’ve made it for non-vegan friends and they all love it. I don’t like Kale, so I use spinach instead. I use more beans and a bit more onions. Always delicious.

  50. Chey says

    This is so so good. Easy to make and hearty for winter meals. I added some chili with garlic paste because I like my food spiiiicy and some garlic salt. We have been eating it with Greek yogurt and brown rice :) definitely would recommend and 10/10 will make this again!

    • victoria says

      Can you substitute a can of diced tomatoes and add jalapeno? We don’t have tins of fire roasted tomatoes in our local supermarket.

      • Support @ Minimalist Baker says

        Hi Victoria! We haven’t tried it but it might work, alternatively you could just use the regular diced tomatoes (no pepper) and it will probably still be delicious!

  51. Bailey says

    I love this recipe! We’ve had this many times, it’s becoming a staple recipe for us. I’m curious if you could make this recipe in a crockpot? Any suggestions of what I may need to adjust or how long to cook it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Bailey! Thanks for sharing. I’d say sauté the ingredients as instructed then it should be a 4-6 hours on low? Let us know if you try!

  52. Blaine says

    Wow! This soup is delicious. My kind of flavours. I did not add chicken. Otherwise followed the recipe. Used spinach for my greens. Love it and will make again.

  53. Emily Williston LaCour says

    This soup was EVERYTHING. I love how easy it was to make and the flavors were complex and comforting.

  54. Diana says

    This was very yummy! I didn’t have a jalapeno or fire roasted tomatoes (just regular diced tomatoes) so I added a generous amount of extra spices – cumin, chili powder, chipotle powder. I wasn’t so sure how the coconut milk would meld together with the other flavors but it was great! I would describe this soup as a creamy/rich chili. Very filling and great for the fall and winter!

  55. Jasmina says

    Just made this – I love it! Didn’t have fire roasted tomatoes, so I used passata and added a teaspoon of smoked paprika, worked like a charm :) Skipped the chicken, didn’t have it, and can’t say I missed it!

  56. MM MILLER says

    I made it but I used my immersion blender (not sure thats what it’s called) to mix the chunks up as I wasn’t sure I’d like the sweet potato chunks with the black bean and tomato chunks. It tastes great, and I did not add any salt or additional spices! I also used cashew milk as I didn’t have a can of coconut milk on hand. I like my soups a little thicker so I only added one cup of broth. Thank you for giving the heads up on that or mine might have been too thin in the end.

  57. EvaZ says

    I made this last Tuesday and shared it with my coworkers and we all loved it! They were sad I did not give them more but ate the rest myself! I made it without the chicken for them but added it for me. I ate this with rice and added avocado and sour cream on top. Really really tasty. My friends already asked me to share with them where I found this recipe which I did! Great dîner meal for cold night!

  58. Nicole says

    Delicious! Mine came out a bit more like chili because I only had 5 oz. coconut milk and 1 cup vegetable broth. I would definitely make this again.

  59. Karen Kelly says

    This recipe is outstanding but I’m struggling to figure out calories. Recipe states 4 servings. This made a lot. I wish recipes would use calories per cup. Is the nutritional info with chicken or with 2 cans of black beans.? Thank you.

    • Support @ Minimalist Baker says

      Hi Karen, we’d estimate ~3 cups per serving. It is calculated with 1 cup black beans and no chicken.

  60. Jess G says

    I just made it and I’m sitting here eating it as I write this review…lol
    OMGOSH IT IS AWESOME!

    I made it with a ton of spinach, and since I didn’t have a lot of time, I shredded some rotisserie chicken and threw it in at the end..It would have been just as good without the chicken.

    Thank you once again for such an easy, flavorful meal!

  61. Rori says

    My mom and I each made this recipe and we absolutely loved it!

    I used sweet potato purée instead of pumpkin because Whole Foods was out of it. I stuck with one cup of vegetable broth and the consistency of the stew was just right. I don’t eat chicken and didn’t have extra black beans, so I added shiitake mushrooms during the last five or so minutes of cooking. I’ve made a similar recipe in the past and the mushrooms add a great texture and flavor. I served it with a fresh loaf of Tuscan bread from a local bakery and it was perfect for dipping in the stew.

    It was absolutely delicious and I will definitely be making it again! Thanks for the fantastic recipe!

  62. Benedette says

    This recipe was so easy to make and so delicious! I used red onions instead of white onions because that’s all I had and I think they work really well with it too! So tasty and so nutritious – will definitely be making this again in the future!

  63. Makayla says

    I just made this for dinner on a cool, autumn day, and it was delicious! Flavourful, spicy because of the fresh jalepeño, and creamy with the coconut milk. Thank you!

  64. Lisa Pellegrino says

    This is so hearty and very easy to modify! It’s rare that one meal is a winner for everyone in our family 😉

  65. Gabi says

    I made this recipe and liked it a lot. Very filling comfort good with great flavors. The only thing I changed is I used butternut squash in place of the sweet potato. Thank you!

  66. Sharon says

    I made it. No chicken. Used dairy instead of coconut milk. Parsley and swiss chard for greens. Eating it now. Delicious! Thank you for telling us what an ingredient does to the dish. Coriander for floral, cumin for smokiness, etc. I want to learn, not just copy a recipe.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it and found the notes helpful! Thanks so much for the lovely review, Sharon!

  67. Super_Vegan says

    I made the vegan version of this recipe I was so surprised how delicious it came out the ginger compliments all the spices beautifully I used serrano pepper instead of jalapeno I used regular diced tomatoes added a small amount of green chilis added green sweet peas because I love peas and added a little kale. I served it over over top brown jasmine rice very hearty very comforting and healthy at the same time..!🙂😊😁🙏🤤🤤🤤😃👍

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it! Love your modifications, too! Thanks so much for sharing!

  68. Jacki says

    I’m just going to echo everyone else’s comments that this is one of the best soups on the planet. Fall is settling in so it was prime time to make this again. I didn’t realize I was to add more beans if I wasn’t doing chicken and didn’t have more black beans so I threw in a can of chick peas, which were a perfect addition. Also sprinkled in some pimenton for extra smoky flavor. This is such a creative and delicious recipe. Can’t wait to make it again and double it.

    • Support @ Minimalist Baker says

      Whoop! Thanks so much for the lovely review and for sharing your modifications, Jacki! xo

  69. Susan Miller says

    My son and his fiance made this delicious soup with incredible flavors for us last week. It was so good, I had to add it to my list of regular soups. Thanks for this wonderful recipe!

  70. Anna says

    The best thing about this was the combination of the pumpkin puree and the coconut milk (or cream for me, because once I started using coconut cream, I couldn’t use anything else). The spices were perfect too—not spicy, not bland. I will definitely be making this again.

  71. Claudia says

    Delicious and now a regular staple in my rotation of recipes (that include many from this site). I used spinach For the greens and once I substituted red beans cause that’s what I had, otherwise I stick closely to the recipe. Better with the black beans though. Thank you!

    • Katie C says

      This is by far one of my favorites. I’ve probably made this recipe over 10 times, trying different small modifications, finding which version hubs and I like the most. I love the original recipe plus double black beans, which is healthier, but hubs really loves his savory dishes.

      Here are my favorite modifications:
      2 cans of beans instead of 1
      Whole can of pumpkin instead of just 1 cup
      Leave a bit of the tomatoes out for a more savory flavor
      Full fat coconut milk
      Only 1-1.5 cups broth

      The modifications turn this soup into more of a thick savory sauce, and we put it over rice.

      Thank you for the absolutely delightful recipe!

      • Support @ Minimalist Baker says

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

        • Support @ Minimalist Baker says

          Hi Odrée, we haven’t tried it, but other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as slow cooker) in the post and comments. Hope that helps!

  72. Joshua says

    So I doubled this, added 2tsp of chipotle in adobo sauce, 4 squares of dark chocolate, replaced sweet potato with pumpkin that needed using, added a cup of TVP to thicken the soup and served with tortilla chips. It’s a strange combination of flavours, but once I got used to it it was delicious. Definitely worth a shot.

  73. Madi says

    This blog has saved me from boxed mac n cheese or some other garbage thats convenient to eat sooooooo many times. Just made this and it was insanely satisfying, simple to make, quick, and joy-bringing (not a word but whatever). Whenever I try a new recipe from here it quickly becomes a staple this soup is no exception. Im going to make sure i keep these ingredients on hand all the time!! which — is not difficult. thank you dana!! I subbed in some smoked paprika, & chipotle powder for a little heavier smoke & spice and then served it with tortilla chips and a little melted pepperjack cheese. 12/10 bomb soup

  74. Sneha says

    An easy way to use up pumpkin to make something savory and complement all the sweet fall pumpkin treats! Made this vegetarian and kept it frozen as well. Kept super well.

  75. Laila says

    This soup is amazing. I didn’t have pumpkin puree, so I used mashed roasted sweet potato instead. I didn’t have fire roasted tomatoes so I just used regular tinned tomato
    The lime juice is so good in this. Thank you Dana for another great recipe

  76. Leslie says

    This is absolutely delicious. Being on shelter-in-place orders here in NJ, I had to make a few substitutions (1/2 pumpkin and 1/2 butternut squash pureed in my blender in place of the pumpkin puree, a jar of medium salsa in place of the jalapleno pepper and fire roasted tomato, and about 1/2 cup lentil stock and water in place of the veg stock).
    Even with the replacements, this was delicious, and even better when warmed up a few days later (and it gave me a chance to get rid of a few things in my freezer). Can’t wait to try it as written once this whole lock down mess is over.
    Thank you Dana for this, and for all of your delicious recipes.

      • Laura says

        I absolutely love this soup and make it at least once a month for supper. Excellent combination of flavors – tastes even better the next day for lunch. I’ve made it for extended family and it has always been a hit. Highly recommend!!

  77. Esther Greenbaum says

    This soup was a hit. Followed the recipe closely, only adding smoked paprika to the spice mixture and spinach at the end. The brown rice was superfluous, as the soup was already so deep and delicious by itself.

  78. Marissa says

    This is one of the best soups I have ever had!! I was a little skeptical of the Thai/Mexican thing, but it was so, so good! Loved the shredded Mexican chicken in it.

  79. Brenda says

    This! So, so yummy! Thank you for this fabulous recipe with so many flavours. Quick story of how this recipe saved an otherwise undesirable dinner of leftovers. The night before I found this recipe, I had made a pumpkin soup I found on another blog. It was not a disaster at all, it just didn’t hit any high notes either. And the recipe had a pretty high yield, so we were going to be eating from it for a few days. So, I happened upon your lovely recipe here, and decided to try to morph what I’d already made into your recipe, which we’d also never tried before. I made some estimations in the ingredients that were in common and added all the things your soup had that the other did not. My gosh, what a success. Elevated our leftovers, my kitchen confidence, and even more gratitude for your blog. Thank you so much!

  80. chris says

    hi, are the nutrition facts correct? it says 8.9 grams of carbs, and 17.2 grams of fiber. please let me know. thanks!

    • Support @ Minimalist Baker says

      Hi Chris, thanks for alerting us to the error. The fiber was correct, but the carbs were misstated. It has been fixed.

  81. Emily Pensky says

    Hi, I am cooking this recipe as I write, but I am having the strangest problem! It has literally been simmering for an hour, but the sweet potatoes simply WILL NOT COOK! They are small dice, but still actually crunchy! Has anyone else ever had this problem?! I have used sweet potatoes in soups and chili before but never had this happen, and might have to scrap the whole pot!

    • Support @ Minimalist Baker says

      So odd! We have no idea why that would happen other than maybe the growing conditions?

  82. Linda Kimbrough says

    Made this last night as it was a chilly day in south Texas. So easy to make and very clear instructions. The flavors were wonderful and I so appreciated the explanation of how to adjust the flavors at the end (lime, chili powder, cumin, coriander, etc.) but I didn’t need to adjust anything. It was just right from the get go! This is a keeper in my recipe repertoire.

  83. Julia says

    This soup is absolutely amazing! I’ve made it twice – once with chicken and once without and both ways are divine. The recipes doesn’t need any altering. I did substitute kidney beans for black beans because that’s what I had and it worked well. I’ve tried both collards and kale in this recipe and both are great. I highly recommend. This has quickly become a house favorite.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Julia. 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

  84. Lize says

    I made this soup (8 servings) just as the recipe was written (no chicken) and it was AMAZING. I think it will be my new favorite soup recipe. I added some salt at the end – but the soup was really flavorful from all of the spices and other ingredients. I couldn’t find fire roasted tomatoes with green chiles, so I just used plain fire roasted tomatoes – which worked great. The prep was easy, since you only need to chop the onion, sweet potato, garlic and ginger. Loved it!

  85. Danny Fröse says

    Wow, I chose this recipe because it was in the Top10 of last year. And I was not disappointed. What a joy it was to cook this meal and to enjoy it with my family. I am such a fan of all your recipes and I have cooked a lot of. I should comment more often about my results. Blessings

  86. Samantha says

    My boyfriend and I tag teamed making this recipe last night. It was fast to pull together, and used produce and pantry staples we always have on hand. The flavors were fantastic! Perfect meal for a chilly Canadian winter night. It’s going in our “must make again” folder!

  87. Jessica says

    Absolutely delicious! I used full fat coconut milk and added a bunch of cilantro. Already looking forward to making it again :)

  88. Sharlini says

    Delicious! Have made this twice now and has been a hit every time. We like it a bit spiced so added red chilli flakes.

  89. Ryan says

    This was incredibly good. Sooo creamy. It was one of those dishes that you wonder how it could be vegan. My wife doesn’t like pumpkin OR sweet potato and she thought this was one of the best soups she has ever had. You really can’t taste the pumpkin at all. It just makes it super creamy and perfect.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Ryan. We are so glad you both 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

  90. Jane Rose says

    I didn’t add the jalapeño, but otherwise I followed the recipe. I did add some left over chicken and frozen chopped spinach, but I bet it would be delicious without the chicken. I thought it was fabulous!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jane. 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

  91. Nicole says

    I went a little lighter on the greens (frozen chopped kale) and added some extra black beans for bulk (we kept it meatless). I put extra lime, chopped cilantro, and a few tortilla chips on the side for everyone to customize. We served it over rice, more for the little ones, less for big kids and adults. Rave reviews from my whole family, including kids ages 9, 7, 4, and 2! This is going into our regular meal rotation.

  92. Amanda says

    Wowza, this was tasty! I wasn’t too sure about the fusion of Thai and Mexican (though I love them both individually), but this soup was so yummy. I added maybe a teaspoon of red curry paste to make it more Thai-like, which was great. My husband often doesn’t like vegan soups but he went back for thirds, so I think this was a winner!

  93. Julie Erickson says

    I absolutely loved this soup. I added 1-2 teaspoons of smoked paprika to give it just a little heat without being too spicy for my kid. This soup warmed me up on a cold night. We will definitely make this one again. Thanks!

  94. Marcelle says

    I followed the recipe as above using a red onion and spinach for the chopped greens. I cooked the vegan option. The flavors blended together to make for a flavorful soup. I have tried other similar versions of this recipe and this is by far the best. Printing and keeping in my binder.

    • Support @ Minimalist Baker says

      Hi Denise, we haven’t tried it, but other readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as Instant Pot or slow cooker) in the post and comments. Hope that helps!

  95. Laura says

    Delicious! I’m obsessed with this soup now. I tried to make it less spicy for my kids so I omitted the jalapeño and halved the chili powder. They still thought it was spicy ? I also used full fat coconut milk and added spinach. I absolutely loved this soup.

  96. Johanna says

    This is so good! We’re vegetarian so we added 8 oz of chicken-style chicken instead of the meat. We then added crispy baked kale as a garnish/stir in when serving. It was also excellent two days later as lunch. Lots of great textures and flavors.

  97. T says

    This was a hit! So beyond flavorful! Even better the 2nd day. I kept the stem and seeds from half of the jalapeño for a little spice and it was great! Also opted for less vegetable broth for a creamier consistency. Definitely recommend topping with cilantro. Next time I make it I’ll double or triple the recipe for sure.

  98. Jane says

    This is a delicious – will definitely make it again. I added the spinach and left out the coriander (didn’t have it on hand). Love it!

  99. Dana says

    Delicious! I added one chopped zucchini along with the sweet potato. I also made hominy on the side, which was a delicious addition.

  100. Chelsea XO&So says

    This is a great, easy soup recipe! I found it tasted EVEN better the next day. I served it with some tortilla chips and avocado pieces on top. So good!

  101. Brai says

    This is the best soup I’ve ever tasted. I’m addicted to making it and have made it many different ways. Here are some modifications I’ve made:
    I keep the seeds when I add the jalapeño — if you can handle spicy foods, I strongly recommend doing this. I also usually add much more garlic (maybe 5 or 6 cloves?) but also add more of everything in general. I once had to use regular diced tomatoes, which turned out almost exactly the same as fire-roasted because I compensated by adding more chili powder and cumin. Speaking of spices, I added paprika once and it was a nice touch. For the coconut milk, light really is the best. If using full fat, I’d only use half a can or less.
    Anyway, a really perfect soup. I’ll make it over and over until I’m sick of it!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoy this recipe, Brai! Thanks so much for the lovely review and for sharing your modifications!

  102. Rachel says

    Hearty, wholesome soup that is different than anything else I have made recently. I followed the recipe to a T, other than using normal diced tomatoes…but I am not a big fan of spicy so this was great for me. I love the description of what each ingredient adds in flavor to know how to adjust when tasting it. Thank you for another delicious dish!!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it and found the ingredient notes helpful! Thanks so much for sharing!

  103. Kristina says

    I am the biggest fan of your recipes, I have used them on the way to a mostly vegetarian and wholesome diet (so thank you!)…I have moved to Europe (Getmany/Austria), and fire-roasted tomatoes are not sold (also the palates are way less spice friendly…so difficult to find fresh chiles). Any ideas how to add that kind of flavour? I know..tough nut…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! You can simply use diced tomatoes instead! Or add a chipotle pepper in adobo sauce if you can find them!

  104. Diana says

    I’ve made this 3 times now and I love it. Perfect for those weeks where I just want to have something made that’s easy and gives me my Mexican or Thai takeout fix (which happens basically every day).

    Freezes well for me and I like to put it with rice or quinoa when I reheat it for a more substantial meal.

  105. Sara MK says

    Doubled up the recipe–amazing. Added whole coriander seed (about 1 teaspoon). I would add one more can of black beans next time. For the double recipe, used 2-15 oz. cans pumpkin puree. You don’t really taste it but the texture is great. Also did one can of coconut cream and one can coconut milk (from Trader Joes). Perfect. No need to add beef or chicken! Plenty of flavor and very satisfying.

  106. nel says

    A hearty, warming soup. It filled up my family of 5 with plenty of left overs too! Everyone enjoyed the soup, however I was hoping for a bit more flavour, maybe a stronger pumpkin flavour? I’m not sure, I felt it was just missing a little something after cooking the 1 pot chickpea tomato peanut stew which totally rocked my world, this one fell a bit short.

  107. Alexis says

    Great autumn stew! I added 1/4 c of tomato juice for a bit richer tomato flavor, two tablespoons of maple syrup at the end for added sweetness, and some corn. Definitely would make it again!

  108. Helena says

    Woah!! This soup is pure flavour magic! I declared it Recipe of the year here. Chicken / spinach or ground beef / kale – both times it tasted soooo good.

  109. Chloe says

    Accidentally left this comment on the wrong recipe…
    I made THIS one last night, with an extra can of black beans, a rather large jalapeno, and only one cup of broth. It turned out amazing!! I loved the flavors, especially with fresh cilantro on top. I served it with quinoa and really liked the two together. Will definitely make again!!

  110. Sejal says

    So delicious! Just made this and added some smoked paprika as well and it was amazing. It was also super easy to make, can’t wait to make it again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sejal. 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

  111. Molly says

    I always like to clarify this before making things- when you say chili powder, do you mean the “Mexican style” spice blend or true powdered chilis that would be more common in Asian cooking?

  112. Rachel Locascio says

    This was delicious! However, my sweet potatoes were HARD. I followed the recipe exactly – any suggestions on how to get those soft without overcooking everything else?

  113. 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.

  114. 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!!

  115. 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.

  116. 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!

    • Support @ Minimalist Baker says

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

  117. 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!

    • Support @ Minimalist Baker says

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

  118. 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!

    • Support @ 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

  119. 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!

  120. 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!

  121. 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.

  122. 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! ?

  123. 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.!!!!

  124. 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!!

  125. 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… ;-)

  126. 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.

  127. 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.

  128. Kate says

    LOVE THIS RECIPE. LOVE THE COMBINATION OF FLAVORS. FIVE STARS!
    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.

  129. 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!

    • Support @ 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

  130. 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?

    • Support @ 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!

    • Support @ 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!

  131. 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

  132. 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.

  133. 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.

  134. 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.

  135. 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.

    • Support @ 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

  136. 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! :)