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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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Betsy says

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

  1. AG says

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

  2. Irene says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  3. Mary P says

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

    • Amy says

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

  4. Michael Philion says

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

  5. Renee says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Renee says

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

  6. Jane says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  7. Tracy says

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

  8. Sammy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. Bonnie Roberts says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  10. Adria L Janni says

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

    Thank you.
    Adria Janni

  11. Suzanne says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  12. Kim says

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

  13. Ariel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  14. Jacki C says

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

    • Tori says

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

        • Nikki says

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

          Otherwise my kitchen smells delicious.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Nikki says

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

  15. Elizabeth says

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

  16. Linda says

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

  17. Paige says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Jocelyn says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  18. Maria says

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

  19. Laura says

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

  20. Lindsey says

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

  21. Jenny Dumnich says

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

    • Claudia says

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

  22. Chey says

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

    • victoria says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. Bailey says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  24. Blaine says

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

  25. Emily Williston LaCour says

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

  26. Diana says

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

  27. Jasmina says

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

  28. MM MILLER says

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

  29. EvaZ says

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

  30. Nicole says

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

  31. Karen Kelly says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Jess G says

    I just made it and I’m sitting here eating it as I write this review…lol

    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!

  33. Rori says

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

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

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

  34. Benedette says

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

  35. Makayla says

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

  36. Lisa Pellegrino says

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

  37. Gabi says

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

  38. Sharon says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. Super_Vegan says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. Jacki says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  41. Susan Miller says

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

  42. Anna says

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

  43. Claudia says

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

    • Katie C says

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

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

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

      Thank you for the absolutely delightful recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. Joshua says

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

  45. Madi says

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

  46. Sneha says

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

  47. Laila says

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

  48. Leslie says

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

      • Laura says

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

  49. Esther Greenbaum says

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

  50. Marissa says

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

  51. Brenda says

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

  52. chris says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  53. Emily Pensky says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. Linda Kimbrough says

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

  55. Julia says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  56. Lize says

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

  57. Danny Fröse says

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

  58. Samantha says

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

  59. Jessica says

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

  60. Sharlini says

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

  61. Ryan says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  62. Jane Rose says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. Nicole says

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

  64. Amanda says

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

  65. Julie Erickson says

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

  66. Marcelle says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  67. Laura says

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

  68. Johanna says

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

  69. T says

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

  70. Jane says

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

  71. Dana says

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

  72. Chelsea XO&So says

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

  73. Brai says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  74. Rachel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  75. Kristina says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  76. Diana says

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

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

  77. Sara MK says

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

  78. nel says

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

  79. Alexis says

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

  80. Helena says

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

  81. Chloe says

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

  82. Sejal says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  83. Molly says

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

  84. Rachel Locascio says

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