Vegan Pumpkin Soup with black beans takes a seasonal soup over the top. Lots of texture and taste with ingredients layered one after the other for a flavor complexity that you'll want year after year.
Pumpkin season will be here before you know it, and I could not be more excited! I don't know about you, but I love everything pumpkin. I can't get enough of that delicious fall flavor, from pumpkin spice lattes to pumpkin muffins.
One of my absolute favorite ways to enjoy pumpkin is in this delicious vegan soup. It's packed with creamy flavor and gets a little bit of heat from ground cumin and curry powder. And the best part is that it can be made in just one pot! Pumpkin and black bean soup is the perfect way to cozy up on a cool autumn evening.
Table of Contents
Why You'll Love This Pumpkin And Black Bean Recipe
Comforting- There's nothing like a big bowl of warm soup on a chilly day. This recipe is sure to become a comfort food staple in your home during the colder months.
Easy To Follow Instructions- This recipe is easy to follow, even for beginner cooks. In just a few simple steps, you'll have a pot of piping hot soup ready to enjoy.
Crowd-Pleaser- This soup will surely be a hit whether you're serving it to your family or friends. Everyone will love its delicious flavor and creamy texture.
Equipment Needed To Make Pumpkin And Bean Soup
- Large Skillet
- Cutting Board
- Knife
- Spoon For Stirring
Ingredients For Vegan Pumpkin Soup
- Extra Virgin Olive Oil
- Onion
- Shallot
- Vegetable Broth
- Tomatoes
- Black Beans
- Pumpkin Puree
- Dairy-Free Milk
- Dry White Wine
- Ground Cumin
- Curry Powder
- Ground Nutmeg
- Sea Salt
- Black Pepper
- Dairy-Free Yogurt or Sour Cream (Optional)
How To Make Spicy Vegan Pumpkin Soup With Black Beans
This tasty soup is effortless to prepare. Heat oil in a large skillet over medium-high heat, then add the onion. Sautee the onions for approximately 5 minutes. Add the shallots and cook with the onions for another 5 minutes. Then add the broth, tomatoes, beans, and pumpkin puree and bring to a boil. Reduce the heat when it comes to a boil and allow it to simmer for about 20 minutes or until the desired thickness is achieved. Serve garnished with dairy-free yogurt or sour cream to complete your meal.
What to Serve/Pair With Pumpkin Soup
This soup is delicious alone but can also be served with various sides.
- Try pairing it with a green salad and whole-grain bread for a complete meal.
- Add cooked rice or quinoa to the soup to make it more filling.
- Try topping your soup with grilled tofu or tempeh if you want extra protein.
No matter how you enjoy it, this pumpkin and black bean soup is sure to please. It's the perfect cool-weather meal!
Popular Substitutions & Additions
While this pumpkin soup recipe is delicious as written, there are always substitutions and additions that you can make to suit your taste.
- Adjust the amount of ground cumin and curry powder to control the spice level in the soup.
- Add an extra cup of dairy-free milk for a creamier soup.
- Stir in a cup of chopped kale or spinach for additional vegetables.
- If you want to add protein, try stirring in a can of chickpeas or a cup of cooked tofu or tempeh.
How To Reheat & Store Vegan Pumpkin Soup With Black Beans
What Is The Best Way To Store Pumpkin Soup?
Black bean and pumpkin soup is best stored in an airtight container in the refrigerator.
How Long Will Black Bean And Pumpkin Soup Last In The Fridge?
When stored properly in an airtight container in the refrigerator, vegan pumpkin soup will keep for up to 5 days.
Can I Freeze This Vegan Pumpkin Soup?
Yes, you can freeze this pumpkin soup in a freezer-safe container for up to 3 months. Let the soup cool completely before transferring it to the freezer.
When you're ready to eat it, thaw the soup in the fridge overnight and reheat as desired.
How To Reheat Spicy Black Bean Pumpkin Soup?
There are a few different ways that you can reheat your soup. The quickest way is to heat it in the microwave, stirring every minute. You can also reheat it on the stove over low heat. If you find that the soup is too thick, you can add a little bit of water or dairy-free milk to thin it out a little.
Pumpkin And Black Bean Soup FAQs
Can I use dried beans in the pumpkin soup recipe?
Yes, you can use dried beans in the soup. Cook them according to package instructions before adding them to the soup.
Do I have to use black beans in this pumpkin soup recipe?
No, you can use any type of beans that you like. Great Northern beans or kidney beans would also work well in this soup.
I don't have a can of pumpkin puree. Can I use fresh pumpkin?
Yes, you can use fresh pumpkin in this soup recipe. Roast the pumpkin and puree it yourself before adding it to the soup.
Can I make this pumpkin and black bean soup ahead of time?
Yes, you can easily make this vegan pumpkin soup ahead of time. Prepare the soup as directed and store it in an airtight container in the fridge for up to 5 days. Reheat as desired before serving.
📋 Recipe
Spicy Black Bean Pumpkin Soup
Ingredients
- 2 tablespoon extra-virgin olive oil
- ½ cup onion - white, finely chopped
- ¼ cup shallot - minced
- 3 cups vegetable broth, 24 ounces
- 14 ounces diced tomatoes - canned
- 15 ounces black beans - can drained
- 30 ounces pumpkin puree - two 15 ounce cans
- 1 cup dairy-free milk, I used Silk's Soymilk
- ¼ cup dry white wine such as Chardonnay
- 1 tablespoon ground cumin
- 1 teaspoon curry powder
- ¼ teaspoon ground nutmeg
- 1 teaspoon sea salt
- ½ tsp ground black pepper
- dairy-free yogurt or sour cream if making the spiderweb
Instructions
- Heat oil in a large skillet to medium high heat.
- Add the onion and sauté for 5 minutes.
- Add the shallot and sauté 5 more minutes.
- Add broth, tomatoes, beans and pumpkin puree.
- Bring to a boil.
- Reduce heat to medium low and add the remaining ingredients.
- Cook for 20 minutes or until the thickness you desire.
Dianne
This looks so warm and cozy! Perfect for chilly fall evenings.
Megan | Allergy Free Alaska
I love that the weather is getting cooler and more soup recipes are being shared! Your recipe looks so good, and I love that it's dairy-free (our family is dairy-free). We can't wait to try this, thank you!
Kelly - A Side of Sweet
Yum! Love the cobweb design!
Ginny McMeans
Thanks Dianne and it really warms you up.
Ginny McMeans
Don't you just love soups Megan. Thanks and enjoy!
Ginny McMeans
Ahhh, thanks Kelly.
Dee
I love that you added black beans to pumpkin soup -- this has my name written all over it!
Joanie @ ZagLeft
I bet this combination of black beans and pumpkin tastes so good and I love the cobweb design, so perfect for Halloween dinner.
Angie | Big Bear's Wife
Pumpkin Black Bean Soup! Nice! Love the spider web on top!!
Anna @ Crunchy Creamy Sweet
There is so many savory pumpkin recipes I want to try this season! This soup needs to be one of them. Looks fantastic!
Amy Katz from Veggies Save The Day
Ginny, I think you've outdone yourself! This has to be the ultimate fall soup. I'm pinning it for later!
Ginny McMeans
I love to hear that Dee and thanks!
Ginny McMeans
It really is Joanie! Thank you 🙂
Ginny McMeans
Thank you for you super nice words Angie!
Ginny McMeans
That makes me feel great Anna! I hope you get to make it soon 🙂
Ginny McMeans
Ahhh, thanks Amy! You are the best!
Sarah
So cute! I love the spider web design! Black bean soup is one of my favorites!
Mary Ellen @ VNutrition
Such a cute idea for Halloween! I love anything pumpkin so I'll have to try your soup this week!
Melissa @ Vegan Huggs
This is just gorgeous! I love that spider web design! The soup sounds so delicious and the perfect combination. YUM!
Amy
This sounds great
Ginny McMeans
Thanks Amy!
Juliette
Can I use Silk Almond milk instead?
Ginny McMeans
Absolutely Juliette! It will be great!
Tina Dawson | Love is in my tummy
That looks absolutely spookilicious! Halloween is my fav time of the year, just coz everyone has a chance to unleash their inner devils a little bit, and the food gets infinitely more fun!
Ginny McMeans
I agree with you totally Tina. It's so much fun!
Annemarie @ justalittlebitofbacon
Camping in the Berkshires in October? You are hardier than I am. 🙂 I do love the layering of flavors in your soup though, with the pumpkin and the black beans and the spices. That'll keep me warm!
Kaitie
This sounds delicious and super satisfying on a cold day!
Laura
Great recipe, you are very artistic. I love this spider web on the soup...scary !!
Emily
This pumpkin black bean soup looks so delicious and filling and I love the Halloween touch!
Rosanne
Looks delicious! What did you use to make the web on top?