There’s something so comforting about a bowl of warm soup, especially as the weather cools down. This pumpkin black bean soup is one of my favorites because it combines two ingredients I can’t get enough of in the fall—pumpkin and black beans! The pumpkin adds a creamy, slightly sweet base, while the black beans give the soup a hearty, filling texture. And when you add a hint of coconut milk and spices like cumin, smoked paprika, and turmeric, the flavors come together in a way that’s hard to resist. This soup is also vegan, packed with plant-based protein, and loaded with fiber, so it’s as nourishing as it is delicious.

My first experience making pumpkin black bean soup

I still remember the first time I made this soup. It was one of those days when you’re craving something cozy but don’t want to spend hours in the kitchen. I’d had a can of pumpkin puree sitting in my pantry since Thanksgiving, and a half-empty bag of black beans that I kept meaning to use. On a whim, I threw them together with some veggies and spices, and I couldn’t believe how good it was! The ginger and garlic added a warm, aromatic flavor, while the coconut milk made it feel rich and satisfying. Now, it’s my go-to recipe whenever I want something easy, comforting, and just a little bit special.

A bit about pumpkin soups: a versatile tradition

Pumpkin soup has a long history and is enjoyed in various forms around the world. In the Caribbean, pumpkin soup is often spiced with bold flavors and sometimes includes coconut milk for a creamy texture. In the United States, it’s a staple during the fall months, often with cinnamon, nutmeg, and other warming spices. This version of pumpkin soup leans into southwestern flavors with black beans and cumin, creating a beautiful fusion that’s savory rather than sweet. The combination of pumpkin and black beans isn’t traditional, but it’s a delicious twist that adds extra depth and heartiness to a simple soup.

Let’s talk ingredients: why they matter (and some swaps if you’re in a pinch)

Each ingredient in this soup has a purpose, and knowing what each one brings to the table helps you create a balanced, flavorful dish.

Pumpkin puree: This is the star of the soup, giving it that lovely creamy texture and mild sweetness. If you don’t have pumpkin puree, you can use butternut squash puree or even sweet potato puree for a similar effect.
Black beans: They add protein, fiber, and a nice bite that balances the smooth pumpkin. Canned black beans make it easy, but you could use any cooked beans you like—kidney beans or pinto beans would work in a pinch.
Vegetables (onion, carrot, celery): These are the soup’s flavor base, adding a subtle sweetness and depth. If you’re out of one, just double up on the others.
Spices (cumin, coriander, smoked paprika, turmeric): These spices give the soup a warm, earthy flavor that complements the pumpkin and beans. Smoked paprika adds a hint of smokiness; if you’re out, regular paprika works too.
Coconut milk: This adds creaminess and a slight sweetness. If you don’t have coconut milk, try almond milk or cashew cream for a similar richness.
Lime juice: A splash of lime brightens up the flavors and adds a bit of tang. If you’re out, lemon juice will work too.
Fresh coriander (cilantro): This adds a fresh, herbal finish. Feel free to skip it or substitute with parsley if cilantro isn’t your favorite.

Kitchen gear: what you need (and what you can skip)

To make this soup, you don’t need any fancy equipment—just a few basics.

Large pot: A big pot is essential since this recipe makes a generous amount of soup. A Dutch oven is ideal if you have one; it holds heat well and cooks evenly.
Sharp knife: Chopping the veggies is a breeze with a good knife. If you don’t have one, take your time and go slowly.
Blender or immersion blender (optional): This soup doesn’t need to be blended, but if you prefer a smoother texture, you can use an immersion blender to blend part of it. I like to keep it chunky, but it’s up to you!
Ladle: A ladle makes it easier to serve without spills—especially helpful if you’re making a big batch for meal prep.

Step-by-step: how to make pumpkin black bean soup

Sauté the veggies: Start by heating the olive oil in your large pot over medium heat. Add the diced onion, carrot, and celery, and cook for about 5-6 minutes, stirring occasionally. You’ll know they’re ready when they’re softened and the onion is translucent. This step builds the base flavor for your soup, so don’t rush it!
Add garlic and ginger: Toss in the minced garlic and fresh ginger, stirring for about a minute until they’re fragrant. You’ll start smelling that amazing combination of garlic and ginger—trust me, it’s worth the extra step!
Bloom the spices: Sprinkle in the ground cumin, coriander, smoked paprika, thyme, and turmeric. Stir them around for another minute to release their flavors. This technique, called “blooming,” really intensifies the spices, giving your soup a deeper, richer taste.
Combine beans, pumpkin, tomatoes, and broth: Now, add the black beans, pumpkin puree, canned tomatoes (including the juice), and vegetable stock. Give it a good stir to combine everything.
Bring to a boil, then simmer: Increase the heat to bring the mixture to a boil, then reduce it to low, cover, and let it simmer for about 20 minutes. This helps the flavors meld together. Feel free to give it a stir occasionally so nothing sticks to the bottom.
Stir in coconut milk and lime juice: After 20 minutes, remove the lid and stir in the coconut milk. Allow it to come back to a gentle simmer, then add the lime juice and fresh coriander. The coconut milk adds a nice creaminess, and the lime juice brightens everything up.
Taste and season: Finally, taste your soup and adjust the salt and pepper as needed. I usually add a bit more lime juice too—it gives the soup a fresh pop of flavor.

Try these variations for a twist!

This soup is super versatile, so don’t be afraid to make it your own.

Make it spicy: Add a diced jalapeño or a dash of cayenne pepper with the spices for a bit of heat. Or drizzle in some hot sauce at the end for a spicy kick!
Add grains: For extra heartiness, stir in a cup of cooked quinoa, brown rice, or farro after the soup has simmered.
Low-carb: Skip the beans and add chopped cauliflower for a lower-carb option. The cauliflower soaks up the spices and becomes wonderfully tender.
Seasonal twist: In the fall, try adding a diced apple with the veggies for a hint of sweetness that pairs beautifully with the pumpkin.
Make it creamy without coconut milk: If you’re not a fan of coconut, blend a cup of the soup (including the beans) and stir it back in for a creamy texture without dairy.

Serving suggestions: how to make it feel special

This pumpkin black bean soup is perfect for a cozy night in, but it can also be dressed up for guests. Serve it in deep bowls with a sprinkle of fresh coriander and a few lime wedges on the side. Tortilla chips or strips are a fantastic crunchy topping, and a dollop of dairy-free yogurt or sour cream gives it a creamy touch. You could even top it with a bit of diced avocado for an extra layer of richness.

Drink pairings

To keep with the cozy, fall vibe, I’d suggest serving this soup with a warm apple cider, which complements the spices beautifully. Or try a ginger-lime sparkling water—it’s refreshing and plays well with the ginger and lime in the soup. For something a bit creamier, a spiced chai tea (hot or iced) would be a delicious pairing, adding warm flavors that echo the soup’s spices.

Storage and reheating tips

This soup stores beautifully, making it great for meal prep. Let it cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 4 days. When reheating, just pop it in a pot over medium heat until warmed through, adding a splash of vegetable stock if it’s thickened up too much. If you’d like to freeze it, portion it into individual containers—this way, you can grab just what you need. It’ll keep in the freezer for up to 3 months. Just thaw overnight in the fridge and reheat as usual.

Scaling the recipe for a crowd

If you’re feeding a big group, this recipe doubles easily. Just use a larger pot and allow for a bit more simmering time to make sure everything heats through evenly. For smaller portions, halve the ingredients, but keep the spice amounts close to the original for a full-flavored soup.

Troubleshooting common issues

Too thick? Add a splash of vegetable broth or water to thin it out.
Too bland? Adjust the salt and add a bit more lime juice to brighten it up.
Too spicy? If you went a bit overboard with the heat, stir in extra coconut milk or a dollop of yogurt to mellow it out.

Give this pumpkin black bean soup a try!

I hope you love this pumpkin black bean soup as much as I do. It’s one of those recipes that’s hard to mess up and easy to customize, so feel free to make it your own! Whether you’re serving it for a family dinner or packing it for lunch, it’s a satisfying, nourishing meal that’s perfect for fall. Let me know if you try it—I’d love to hear your favorite variations!

Frequently asked questions

1. Can I use fresh pumpkin instead of puree?
Absolutely! Just roast or steam diced pumpkin until tender, then mash it up before adding to the soup.

2. What if I don’t like coconut milk?
No problem! Substitute with cashew cream or almond milk, or simply blend some of the soup for a creamy texture.

3. Can I make this soup ahead of time?
Yes, it actually tastes even better the next day as the flavors continue to meld. Store it in the fridge for up to 4 days.

4. How can I make it spicier?
Add diced jalapeños, cayenne pepper, or a splash of hot sauce to up the heat level.

5. Can I freeze this soup?
Definitely! Just let it cool, portion it into containers, and freeze for up to 3 months. Thaw in the fridge before reheating.