1-Pot Pumpkin Black Bean Soup

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

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.

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

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.

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.

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.

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!

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.

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.

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!

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

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!

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

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

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.

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!

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.

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!

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!

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.

My whole family loved this soup! So much delicious flavor!!

Very hearty and filling. Perfect for a winters evening. I will be making this again :)

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.

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.

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.

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!

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

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!

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!

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!!

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.

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.

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.

Amazing! Rave comments from all I served this to…so full of flavour.

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!

Made with kale last week and spinach tonight. Both delicious but slight edge to the spinach.

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.

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!!

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.

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?

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.

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!!

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.

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!

This was delicious! I added a pinch of cayenne for some heat. Wonderful recipe for the cold weather!

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!

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!

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!

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.

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! ?

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.!!!!

This soup was so delicious and filling on a cold, rainy day! Thanks for the delicious and nutritious recipe!

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… ;-)

I can’t wait for leftovers!

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.

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.

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.

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!

Sooooo good! Even my 18 month old enjoys this! Thank you for an easy weeknight meal!

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

This has amazing flavor! It’s the perfect warm fall meal. It also reheats well. ?

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.

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.

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.

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! :)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

xo

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

Super yummy and easy to put together ?

Made it for dinner last night and Just finished the pot for lunch! Fantastic!

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

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

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

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

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

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

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

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

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

Absolutely delicious! Perfect for this rainy, Fall day :) Thanks for another stellar recipe, Dana!

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

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

Superb!

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