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
4.93 from 209 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 (Servings)
Course Dinner, Entrée
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. L. Goodman says

    Hi! Locally we do not have canned pumpkin puree, nor canned fire roasted tomatoes. These products are not familiar here. Would you recommend skipping this recipe, or are there relevant modifications?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! If you have access to fresh pumpkin, you can make your own pumpkin purée (here‘s a recipe for that!). For the fire roasted tomatoes with green chiles, you could sub regular canned diced tomatoes and green chiles (or another spicy pepper). Hope that helps!

  2. Gavin says

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

  3. Beverly Crocker says

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

  4. Becky says

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

  5. Lisa says

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

  6. Alison says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the soup, Alison! Thank you for the lovely review and for sharing your modifications! xo

  7. Brigitta says

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

  8. Chantal says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks Chantal! We’re so glad you enjoy our recipes. Thank you for the lovely review and for sharing your modifications! xo

  9. Rosalee Adams says

    Am very excited about making this soup but
    wondering about the heat with the Jalapeno?
    I don’t care for anything that is SPICY
    Can you clarify for me?
    Thanks so much

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rosalee, we’d say leave it out if you don’t like anything spicy! Other suggestions to make sure it’s not spicy would be to use regular canned diced tomatoes (without green chiles) and use a mild chili powder. Hope that helps!

  10. forest says

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

  11. Maddie says

    Hi, Minimalist Baker! I am obsessed with this soup. Have you tried it in an instant pot? I haven’t yet – my hesitation has been that I worry the sweet potatoes will cook faster than the black beans and I wouldn’t want the sweet potatoes to get mushy. But if you’ve figured out a way to make this in the instant pot I would love to hear!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maddie, we haven’t, but you may be right. If you do try it, we’d suggest cooking on high pressure for just 4 minutes so the sweet potatoes don’t get too tender.

  12. Tanae says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your husband enjoyed it, Tenae. Thanks so much for the lovely review! xo

  13. James says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi James, this recipe calls for only 1 cup of pumpkin, so only part of a 15-oz. can. Hope that helps!

  14. Jenna says

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

  15. Lauren says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We love to hear this! Thanks so much for the great review, Lauren, we’re so glad you both enjoy this soup so much!

  16. Aamina says

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

  17. Sue says

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

  18. Sneha says

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

  19. Netanya says

    Hi! Excited to try this recipe. I cannot eat tomatoes, do you think it is ok to simply omit the fire roasted tomatoes? Should I adjust anything else?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Netanya, we haven’t tried this recipe without tomatoes and we think it will change the flavor a bit, but it should work. You might need to increase the broth/liquid by ~1 cup or more depending on how brothy you want your soup. Let us know how it goes!

  20. Sara says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo that spice substitution sounds delicious. Thanks so much for the great review, Sara!

  21. 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.

  22. 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.

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  25. 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!!

  26. 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!

  27. 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…

  28. 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.

  29. 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.

  30. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  31. 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!

  32. 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.

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!)

  34. 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

  35. 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.

  36. 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.

  37. 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!

  38. 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!

  39. 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. 👌

  40. 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!

  41. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  42. 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 !!❤️

  43. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. 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!

  45. 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!

  46. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  47. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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