1-Pot Pumpkin Black Bean Soup

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:
Mom
Dad
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! :)