Creamy Pumpkin-Black Bean Soup
This hearty soup combines velvety pumpkin with protein-rich black beans, simmered with fragrant spices and blended to a smooth, comforting texture. The smoky paprika adds depth, while the soup’s vibrant orange hue and thick consistency make it perfect for cozy nights or quick lunches. It’s a simple, nourishing dish that can be easily customized with toppings or heat levels.
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Calories: 220kcal
Servings: 4
Equipment
- Large, heavy-bottomed pot
- Immersion blender or regular blender
- Chef's Knife
- Chopping board
- Measuring Spoons and Cups
Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups pumpkin puree fresh or canned
- 1 can black beans drained and rinsed if canned
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili flakes optional
- 4 cups vegetable broth
- 2 tablespoons olive oil
- to taste salt and pepper
Instructions
- Chop the onion into small dice and mince the garlic. Prepare all your ingredients for easy access, and heat the large pot over medium heat.
- Add the olive oil to the hot pot, then sauté the diced onion and minced garlic until they become translucent and fragrant, about 5 minutes. The onions should look glossy and soft, filling the kitchen with a savory aroma.
- Stir in the pumpkin puree, smoked paprika, cumin, and chili flakes if using. Cook for about 2 minutes, allowing the spices to toast slightly and release their aroma, while the mixture deepens in color.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to low and let it simmer uncovered for 25-30 minutes, until the pumpkin is tender and the flavors meld. You’ll notice a rich, fragrant aroma filling the air.
- Add the drained black beans to the soup, stirring to combine. Continue simmering for another 5 minutes to heat the beans through.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and creamy, or pulse in a blender in batches if preferred a chunkier texture. Be cautious of hot splashes and ensure the lid is vented if blending in a traditional blender.
- Taste the soup and season with salt and pepper as needed. If you like it spicier, add a pinch more chili flakes or smoked paprika for extra warmth.
- Give the soup one last stir, then ladle into bowls. Drizzle with a little olive oil or garnish with fresh herbs if desired for a beautiful presentation. Serve hot with crusty bread or your favorite side.
Notes
For a creamier texture, add a splash of cream or a dollop of sour cream before serving. Feel free to spice up with hot sauce or add a squeeze of lemon for brightness.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 40mg | Iron: 2mg