This will be a weekly go to. Thanks so much for the lovely review, Erin. Optionally, you can add some shredded chicken to the mix! The soup turned out great, and I will definitely make it again. Sooooo good! I think it was even better the next day. Your recipes are the best! That should work well. Thanks so much for sharing! Sooooo good. Forgot to note: no chicken, totally vegan. We are so glad you enjoyed it! I ate it 2 hours ago and it still sticking to my ribs–and I appreciate that! I always make my own pumpkin puree like suggested: steaming chopped hokkaido pumpkin and mashing it. Wonderful recipe for the cold weather! I added maybe a teaspoon of red curry paste to make it more Thai-like, which was great. Let us know if you give it a try! xo. Thanks so much for the lovely review! Thanks for sharing! This soup came out really good. We’re so glad you enjoyed it, Marcelle! If you’d like to receive only vegan recipes, you can easily adjust your subscription preference at the bottom of any email we’ve sent you recently (there should be an option to be on our vegan-only email list)! xo. Thank you for coming up with these amazing ideas! Hope you loved it! Best compliment! Delicious and now a regular staple in my rotation of recipes (that include many from this site). Wowza, this was tasty! I love spicy but not sure all my party people do, so my question is..by following the recipe to a T with the spices, will the fire be just right or on the too spicy side?? I did add the entire can of pumpkin and the full amount of lime. Plain worked nicely but I think prepared or flavored would work as well. A quick and easy, healthy soup. Ooh, yes! Hi Odrée, we haven’t tried it, but other readers have. That might take more like 15 minutes? Probably too spicy for ny kids but that’s okay. Thanks so much for the lovely review! This blog has saved me from boxed mac n cheese or some other garbage thats convenient to eat sooooooo many times. xo. It’s a great addition for all that vitamin c though, so I may add another next time. but I didn’t need to adjust anything. Thanks for sharing, Kathrine! I was out of coriander so I will definitely add next time. Definitely worth a shot. My kind of flavours. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. I did end up adding more broth probably because I added a bunch of kale (love me some kale). Oh, and you should absolutely add fresh cilantro if you have it. I also appreciate that so many of the ingredients are “pantry/cellar sourced.” I appreciate having a new recipe in my back pocket for when I’m low on fresh produce! May work with unsoaked beans for longer, but the sweet potato may get really mushy. You have no idea how difficult it is to photograph black bean soup! We’re so glad you enjoy this recipe, Lindsey! Loved this recipe! I made enough for the whole week and I can’t wait to eat this delicious, warm heaven at work tomorrow! My kids added toasted tortilla strips and a bit of cheddar cheese on top. Thanks for sharing, Nancy. Do it now! It was delicious and made enough for two dinners for our family of 3. Absolutely delicious! I made the soup as per the recipe and omitted the chipotle peppers as I’m not a fan of super spicy and it turned out amazing! Thanks for sharing! Add the onions and saute until tender, about 5-7 minutes. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop. All your recipes are amazing! This is a fantastic fall/winter filling meal with just the right sweetness and heat. Made this tonight, I’m not a fan of tomatoes so I omitted them. Otherwise I didn’t modify much. Thanks so much for sharing! We’re so glad you enjoyed it, Diana! Accidentally left this comment on the wrong recipe… I omitted the pumpkin (personal aversion), used one cup of broth, and added in the chicken. I want to learn, not just copy a recipe. Thanks so much for the lovely review! It also reheats well. Only added 1 TBSP lime. Is there anything else I can use to sub the fire roasted tomatoes with green chillies? Cover and gently simmer for 15 minutes, stirring occasionally. I made this soup yesterday without the chicken or Jalapeño. Excellent combination of flavors – tastes even better the next day for lunch. We will definitely make this one again. Yay! Thank you for an easy weeknight meal! Could I make it in the slow cooker? I didn’t think such simple ingredients could make such a flavorful soup! Sauté the onion and garlic in the olive oil for about 4-5 minutes. We’re so glad you enjoy it, Katie! Pumpkin Black Bean Soup. The lime juice is so good in this. lol) This will definitely be a soup staple in our house. Have made this twice now and has been a hit every time. So kind! It just makes it super creamy and perfect. FIVE STARS! Thanks for sharing! Thanks so much for the lovely review! xo. LOVE THE COMBINATION OF FLAVORS. Sauté the onion and garlic in the olive oil for about 4-5 minutes. So tasty and so nutritious – will definitely be making this again in the future! Topped it with avocado and cilantro. I love the simplicity and the beautiful pictures! It’s super helpful for us and other readers. Whenever I try a new recipe from here it quickly becomes a staple this soup is no exception. I also added an extra half cup of pumpkin too. For the double recipe, used 2-15 oz. Thanks so much for the lovely review, Jane. No need to add beef or chicken! I enjoy your blog and have made lots of your recipes successfully – and even served them to my omnivorous friends with great results! Made this and love it! We’re so glad you enjoyed it, Leslie! The family loved it too. Thank you for telling us what an ingredient does to the dish. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth. The flavors were fantastic! xo. This soup is SOOOOOO good! Right?! Hi friends. We’re so glad you enjoyed it and found the ingredient notes helpful! Thank You Dana? 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). Thank you Dana for another great recipe. Welcome to flavor town. We’re so glad you enjoyed it and found the notes helpful! I dropped spoonfuls of pumpkin soup into the black bean soup … Can’t wait for leftovers tomorrow, I feel like it’s just going to get better! It’s already a go-to dinner at our house. We like it a bit spiced so added red chilli flakes. I just made this for dinner on a cool, autumn day, and it was delicious! I’m 27 years old and legit just started trying to cook this year lol. I added extra pumpkin and broth as the recipe suggested. This soup was FIRE ? One cup of broth was more than enough, maybe because I didn’t add chicken? Thanks. I can’t wait to make this soup! We’re so glad you enjoyed it, Mindy! I also usually add much more garlic (maybe 5 or 6 cloves?) I can tell this recipe is going to be one of my cold weather favorites! Thanks so much for sharing! 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? Sorry for the inconvenience. This is a delicious – will definitely make it again. ), Instant Pot Yellow Split Peas (Fast, Tender, No Soaking! Thanks for the delicious and nutritious recipe! I served it over over top brown jasmine rice very hearty very comforting and healthy at the same time..!. Thank you for this fantastic recipe. Hearty, wholesome soup that is different than anything else I have made recently. Thanks for the lovely review! Thanks! I love all of your recipes, and this one looks fantastic too. Weight Watchers Pumpkin Black Bean Soup Recipe with garlic, onion, cumin, curry powder, pumpkin puree, broth, and diced tomatoes. So creative, Brenda! Thanks so much for sharing! SO delicious, thank you! I added some chili with garlic paste because I like my food spiiiicy and some garlic salt. My boyfriend and I tag teamed making this recipe last night. Next time, would you mind leaving a rating with your review? This has amazing flavor! We’re so glad you enjoyed it, Rashmi! Thanks so much for the lovely review, Sharon! Next time would you mind adding a rating to your review? Approved by my husband as well who usually thinks if there is no meat, it’s not a meal. Thanks for sharing, Samantha! Highly recommend!! I didn’t have pumpkin puree, so I used mashed roasted sweet potato instead. This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. Thank you Dana for this, and for all of your delicious recipes. Boy 17 thank you dana!! Leave a bit of the tomatoes out for a more savory flavor Great idea, Lisa! Would be perfect for a Halloween party and could leave chicken out as a side to add in later for those who are vegetarian. Low calorie, and low fat. I’m obsessed with this soup now. Thanks for sharing! Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes). For a soupier … Very high in fiber I felt satisfied… I served the soup alone with a wedge of avocado inside. Thanks so much! I used sweet potatoes instead of pumping just because I had some and love them! Yields Makes 5 servings AuthorRichard Alexei, San Francisco, California, Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. It’s savory with just a hint of heat and sweetness. Thank you! It has literally been simmering for an hour, but the sweet potatoes simply WILL NOT COOK! Lovely recipe! However, my sweet potatoes were HARD. Very excited to make this this week!! We’re so glad to hear it, Keri! I made this recipe and liked it a lot. Cheers, friends! It’s super helpful for us and other readers. It's from the Minimalist Baker and only takes 45 minutes to make from start to finish. Whoop! We’re so glad everyone enjoyed it! The brown rice was superfluous, as the soup was already so deep and delicious by itself. We make a few modifications, but it’s pretty close: It was a little more liquidy than I prefer ( I used 1 cup of broth) so next time I may halve or omit the broth since the coconut milk and canned tomatoes contribute enough liquid. Definitely would make it again! Fantastic! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Thanks so much for the lovely review! Wow, I chose this recipe because it was in the Top10 of last year. I followed the recipe to a T except I left out jalapeños (so my son could eat it) and added shredded jackfruit. Thanks so much for the lovely review and for sharing your modifications! The pumpkin flavor isn’t the star here! Made this vegetarian and kept it frozen as well. We really like this with a couple additions! Thank you. It was not a disaster at all, it just didn’t hit any high notes either. Thank you! It’s so filling, and made a lot of soup (great for meal prep). This! We’d love to help troubleshoot for next time! I don’t think it’s essential. It was just right from the get go! Im going to make sure i keep these ingredients on hand all the time!! I’ve made a similar recipe in the past and the mushrooms add a great texture and flavor. I love the description of what each ingredient adds in flavor to know how to adjust when tasting it. Cooking on low all day should be fine. I used the whole can of pumpkin. Thanks so much for sharing! Let us know how it goes, Katie! Yay! Heat the oil in a pan. xo. The perfect recipe for fall! This brought out the green and now my soup looks like Christmas! All I can say is wow! Next time I suppose you could use full fat coconut milk for extra creaminess or cut down on the broth? Can’t wait to make this for my family! Thank you! O.m.g. This was wonderful! We can’t get fire roasted tomatoes in the UK, what would you suggest instead? I used one full fat and one light coconut milk, love the extra creaminess the full fat provides. This is such a creative and delicious recipe. It’s super helpful for us and other readers. Made this last night and it was a hit with the family. Xo. I threw kale in at the end. BUT, squash lover that I am, I had a kabocha squash and it was great. Incredibly tasty! It’s perfect for feeding a crowd. You can peel if you prefer, but we didn’t find it necessary! Also opted for less vegetable broth for a creamier consistency. I made this! Lots of great textures and flavors. Also, this soup is easily made vegan by skipping the chicken and doubling up on beans. Very filling and great for the fall and winter! So glad you enjoyed it, Blaine! This is a great, easy soup recipe! I loved the flavors, especially with fresh cilantro on top. We’re so glad you enjoyed it, Jasmina! I am going to give this one a try thank you so much for sharing. Delicious! Thanks so much for the lovely review and for sharing your modifications! It was one of those dishes that you wonder how it could be vegan. This is one of the best soups I have ever had!! Sooo creamy. You could probably also sub whole dairy milk if not dairy-free OR a high quality cashew milk. Let us know if you give it a try! Thanks for sharing, Charles! Wonderful! Need help? cinnamon from her recipe as well. Let us know if you try! Tomorrow’s leftovers I will serve with rice/quinoa mix. Can’t wait to try more of your recipes. Freezes well for me and I like to put it with rice or quinoa when I reheat it for a more substantial meal. I love this recipe! Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). This Vegan Pumpkin Black Bean Soup is rich and smooth with pumpkin goodness. Let’s make soup! Thanks for another great recipe, Dana! I wasn’t sure what to expect but it was so so easy and so dang delicious! I love how easy it was to make and the flavors were complex and comforting. Thanks so much for the lovely review! I even tried it without the coconut milk And lime and it was still delicious! In addition to being delicious, there's very little clean up. Wonderful! I made it without the chicken for them but added it for me. Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. Thanks for sharing! I made this for dinner last night, and I love it! xo, Omgosh! 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