This creamy pumpkin black bean soup is made with a rich coconut milk base and flavored with smoky chipotle pepper and a hint of cinnamon.
My husband and I are working our way through Game of Thrones. I know, we’re way behind normal people, but we rely on Netflix for TV shows, and pretty much work our way through one series at a time. We’re also reading each (loooooooooong) novel before watching each season in action form, so that’s slowing us down too. Anyway, you know how in house Stark they go around saying “winter is coming,” all serious like? All last month we went around our house saying “autumn is coming.” That’s our house saying, we decided. Because we pretty much devote the summer to getting excited about fall.
Oh, and if we had a house flag, the little animal on it would be a pudgy cat. We love pudgy cats as much as we love fall.
So I’ll hope you’ll excuse the abundance of pumpkin recipes coming from me (ahem, and every other food blogger in the northern hemisphere). I’ve spent a long time getting excited about this. On Game of Thrones, the summers can last for decades, and that’s how long it fells like I’ve been waiting!
You can, in fact, enjoy this one any time of year you want. That’s the beauty of canned pumpkin. I actually checked one year, and yes, it’s available in July. The pumpkin flavor is subtle too, so it wouldn’t be all that weird to eat this stuff in the middle of summer, if you’re a summer soup kind of person. The pumpkin adds a little flavor and a lot of creaminess. I threw a little bit of cinnamon in there, just to remind you that it is, in fact, autumn. I couldn’t be happier.
Chipotle Pumpkin Black Bean Soup
Ingredients
- 2 tbsp. olive oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1-14 oz. can pumpkin puree
- 2-14 oz. cans black beans, drained and rinsed
- 1 tsp. chipotle powder
- 1 tsp. ground cumin
- 1/2 tsp. cinnamon
- 1-14 oz. can coconut milk
- 1 tbsp. maple syrup
- 1 tbsp. lime juice
- salt and pepper to taste
Optional Toppings
- extra coconut milk or coconut cream
- pumpkin seeds
- hot sauce of choice
- cilantro
- scallions
- avocado slices
Instructions
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Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more.
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Add broth, pumpkin, beans, chipotle powder, cumin and cinnamon. Bring to a simmer, lower heat and allow to simmer, uncovered, 10 minutes, stirring occasionally.
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Blend half of the mixture, either using an immersion blender or by transferring to food processor or blender, working in batches if needed. Return to pot and place over medium heat.
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Stir in coconut milk, lime juice, maple syrup, salt and pepper. Cook just until heated throughout. Taste test and adjust seasonings as needed.
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Ladle into bowls and top with toppings of choice. Serve.
Recipe Notes
The chipotle pepper adds a bit of heat. If you aren't into that, try cutting it with some smoked paprika.
Ha! My husband and I also say “winter is coming” to each other, just casually, round the house. Or, “I don’t know John Snow”. Ahem, ANYWAY this pumpkin and black bean soup looks simple, nourishing and delicious, I love the seeds on top!
PS. How are the books? My husband and I are thinking of reading them together but the sheer size of them is pretty daunting!
Haha! Glad it’s not just us! We’re enjoying the books, but they do take FOREVER to get through and they’re even more involved than the show. We’ve been working on them for months, but if you can hang in there I think they’re worthwhile (assuming the ending is good!).
This will be the next soup I make . . . as soon as I have an open day :-)
Awesome! I hope you have some free time soon and a chance to try it out. Enjoy!! :)
Just made this for work lunches this week — fantastic! It’s warm but not too hot, just perfect! Thanks for the easy and interesting recipe.
Awesome! So glad you enjoyed it. Thanks Jane!
I know, I can’t stop eating squash, everyone is posting such beautiful recipes. I have yet to use pumpkin as they’re so heavy to carry back from the shop! I love your recipe and your enthusiasm for Autumn/ Fall. My husband and I were the same with Game of Thrones, but didn’t have the bright idea of reading the books first, are doing it after which is the wrong order :)
Oh, don’t worry if you’re already watched the show! The books have way more detail and in some cases the plotlines are different. Still totally worth reading, if you’re up for it. :)
Greeting from Ontario, Canada! Tried the Chipotle Pumpkin Black Bean Soup recipe on the weekend, and it was a winner! Mildly spicy, creamy but with substance. Perfect fall supper with some whole grain toast. Froze the other half can (28 oz) of pumpkin for the next time – I’ll be making it again soon! Tonight I’m trying your spaghetti squash with broccoli and peanut sauce, sure it will be a success too. Really enjoying your recipes and looking forward to many more.
Thanks Tilly! Glad you enjoyed it and are enjoying the recipes! I hope you like the spaghetti squash just as much as this one! :)
Hi, can I just say, I made this at work and it was a HUGE hit. I’m a vegan working in a non-vegan kitchen and was given the opportunity to make a soup and I scoured the internet for something exciting and when I saw this, I just !!! I knew I had to make it!! And it sold out!! We never EVER sell out of soup, and in fact throw gallons away every day (RIP). Everyone told me they freaking loved it and I’m so happy I made it!! I’m so happy you came up with this recipe, thank you!! I also referred a vegan-curious woman to your blog. I’m about to search for another amazing soup on your blog and hope I can follow this one and blow their minds again!!
Update: forgot to rate the recipe! Five stars!!
Thank you!!
That is awesome! I’m so happy it was a hit! Thank you so much for sharing!
This is a really good version of black bean soup, and so easy to make! I only had about a third of a pepper, so I added a chopped, seeded jalapeno. Otherwise I made it as written. I love your recipe site, and am always confident that any recipe I try is going to be great. Thank you!