Pumpkin And Black Bean Soup- This particular soup is extra special because it is packed with flavor and has a bit of a spicy kick. The pumpkin puree and black beans make it super creamy and filling, while the addition of some curry powder gives it a nice little bit of heat. Serve this soup with a dollop of vegan sour cream on top, and enjoy!
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.
Simple Ingredients- You likely have all of the ingredients for this recipe on hand. You can whip up a batch of delicious soup with just a few simple pantry staples in no time.
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
- Spoon For Stirring
Ingredients For Vegan Pumpkin Soup
- Extra Virgin Olive Oil
- Vegetable Broth
- 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
Is there anything I can add to my vegan pumpkin soup to make it more filling?
Yes! Add a cup of cooked rice or quinoa if you're looking for a heartier soup. You can also add some grilled tofu or tempeh for extra protein.
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.
Is this pumpkin and black bean soup gluten-free?
Yes, this pumpkin soup is naturally gluten-free. Always double-check labels for canned beans, dairy-free yogurt, or sour cream.
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.
Spicy Black Bean Pumpkin Soup
- 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
- 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.