Creamy Black Bean Pumpkin Soup

This creamy black bean pumpkin soup is a quick and hearty fall soup made with pantry staples and ready in under 30 minutes. Pumpkin puree makes the black bean soup rich and creamy while cumin and smoked paprika give it plenty of flavor. Add your favorite garnishes and dinner is done. Bonus: it freezes beautifully.

This black bean soup with pumpkin is one of the most shared soup recipes on my site, and it's one I turn to often for a fast, healthy meal. The simple ingredients are easy to keep on hand, and blending the soup makes it naturally rich and creamy-no heavy cream or coconut milk needed.

Black Bean Pumpkin Soup Recipe Snapshot

• Quick - Ready in under 30 minutes.
• Pantry-friendly - Made mostly with ingredients you can keep on hand.
• Naturally creamy - Blended smooth without heavy cream or coconut milk.
• Diet-friendly - Gluten-free and dairy-free, with an easy vegan option.
• Freezer-friendly - Freezes beautifully for an easy meal later.

For another easy pumpkin recipe, try my pumpkin snack cake with chocolate chips. It's an easy fall treat that's gluten-free and dairy-free, with low-sugar options included.

Ingredients You'll Need

• Black beans - Canned black beans make this soup quick and easy, and they're a great pantry staple.
• Tomatoes - Canned diced tomatoes work perfectly. If using whole canned tomatoes, split them and squeeze out the seeds before using.
• Pumpkin purée - Use canned pumpkin purée, not pumpkin pie filling.
• Broth - Chicken broth, turkey broth, vegetable broth, or beef broth all work.
• Onion - Adds savory depth and builds the flavor base of the soup.
• Cooking oil - Extra virgin olive oil or avocado oil both work well.
• Garlic - Fresh garlic is best. Grate the cloves with a Microplane instead of chopping.
• Ground cumin - Adds warm, earthy flavor with a subtle citrusy note and pairs especially well with black beans.
• Smoked paprika - Adds smoky depth without much heat. Regular paprika works too, but you'll lose some of that smokiness.
• Chipotle powder - Made from dried, smoked jalapeños, it adds both smoky flavor and gentle heat. Adjust to taste.

See recipe card for measurements, plus salt and black pepper.

Have leftover canned pumpkin? Try my healthy pumpkin smoothie or easy pumpkin mousse for two more ways to use it.

Substitutions and Variations

• Adjust the heat - Swap red pepper flakes or a pinch of cayenne for the chipotle powder. Chili powder is a nice addition too.
• Make it spicier - Add a little minced canned chipotle in adobo sauce.
• Boost the Southwestern flavor - Add ancho chile powder and ground coriander along with the other spices.
• Add extra protein - For meat eaters, top bowls with sliced, browned fully cooked chicken sausage. It's delicious with the smoky flavors in the soup.
• Make it vegan - Use vegetable broth. The soup is already dairy-free, so that's the only swap needed.

How to Make Black Bean Pumpkin Soup

To puree the soup, use a high-speed blender, an immersion blender, or even a food processor. I use a blender. For cooking, use a heavy pot like a 5 ½ quart Dutch oven.

Chef's Tip: Bloom the spices.
After the onion and garlic soften, stir in the cumin, smoked paprika, and chipotle and cook for about 1 minute, until fragrant. Briefly cooking the spices in the oil helps release their flavor before adding the liquids.

Love pumpkin? Try my creamy pumpkin polenta. Add poached eggs for a hearty fall breakfast or breakfast-for-dinner option, or top with browned chicken sausage. It's delicious comfort food.

Serving Suggestions

Customize your black bean pumpkin soup with your favorite toppings, or set out a few and let everyone garnish their own bowl.

• Add grated Monterey Jack or cheddar cheese.
• Sprinkle with roasted pumpkin seeds for crunch.
• Top with sliced green onions, fresh chives, or chopped cilantro.
• Add crushed tortilla chips and a squeeze of fresh lime.
• Spoon on sour cream or add diced avocado.
• For bacon lovers, finish with crisp crumbled bacon.
• For an unexpected finishing touch, add a splash of dry sherry, sherry vinegar, balsamic vinegar, or balsamic glaze.
• Make it a meal with a salad, grilled cheese sandwich, or a slice of gluten-free cornbread.

Storage, Freezing, and Reheating

Refrigerate leftover black bean pumpkin soup in an airtight container for up to 4 days. For longer storage, freeze the cooled soup in airtight containers for up to 3 months.

If frozen, thaw overnight in the refrigerator, then reheat gently in a covered saucepan over low heat, stirring occasionally. If the soup thickens after chilling or freezing, stir in a splash of broth or water until it reaches the consistency you like.

How to Make a Spider Web Garnish

For a fun Halloween garnish, make a spider web with sour cream or Greek yogurt. Thin it just enough to flow through a small squeeze bottle while still being thick enough to hold its shape on top of the soup.

Use a small funnel to transfer the thinned sour cream or yogurt to the squeeze bottle. Starting in the center of the soup, pipe several circles, working outward.

Using a chopstick or the tip of a skewer, drag lines from the center of the circles toward the edge of the bowl to create the spider web. Wipe the chopstick between each line for a cleaner design. Practice on a small plate first if you'd like.

Recipe FAQs

More Fall Soup Recipes

Love soup like I do? Try these favorite fall soup recipes, or browse my soup and stew recipes for more ideas.

If You Make Black Bean Pumpkin Soup

Please leave a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers too. Thank you!

📖 Recipe