1-Pot Pumpkin Black Bean Soup

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!

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.

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 :)

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💙

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

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.

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!

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

Just made this soup for dinner tonight. One word: Yummy!!

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.

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.

Loved this! It was easy to make and very tasty. I served with cilantro, avocado, and naan. Yum!

This soup is amazing!! Try it, your palate will be singing with joy and satisfaction!!

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!!

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.

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.

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!

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.

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!

I love this recipe.

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.

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.

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!

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.

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

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!

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!

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.

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!

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.

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!

This is one of my favorite recipes of all time. I make it at least once a month!

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!

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!

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!

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

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!

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..!🙂😊😁🙏🤤🤤🤤😃👍

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.

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!

Made this last night and it was a hit with the family. Thanks for sharing this recipe.

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.

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!

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.

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?