Black Bean Pumpkin Soup
A hearty, creamy soup combining black beans, pumpkin purée, tomatoes, coconut milk, aromatic vegetables, warming spices, fresh ginger, lime, and cilantro. The soup is gently simmered to allow the savory, smoky, earthy, and citrus flavors to come together.
Pin it to remember it!
Print Recipe
Ingredients
- 1 cup pure pumpkin purée
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- 2 cans black beans 14 ounces each, drained and rinsed
- 2 tablespoons freshly squeezed lime juice
- 1 medium carrot cut into a small dice
- ½ teaspoon ground turmeric
- 1 cup coconut milk
- 2 garlic cloves finely minced
- Salt and freshly ground black pepper to taste
- 3 cups vegetable broth
- 1 medium yellow onion finely diced
- 1 tablespoon fresh ginger finely minced
- 1 teaspoon ground coriander seed
- 1 handful fresh cilantro chopped
- 2 –3 celery ribs diced
- ½ tablespoon ground cumin
- 1 can diced tomatoes 14 ounces, including the juices
- ½ teaspoon dried thyme leaves
Instructions
- Add the diced yellow onion, carrot, and celery. Cook for 5–6 minutes, stirring from time to time, until the vegetables have softened and developed a light golden color.
- Add the cumin, coriander, smoked paprika, thyme, and turmeric. Continue cooking for an additional minute so the spices become fragrant and release their flavors.
- Place the rinsed black beans, diced tomatoes along with their juices, pumpkin purée, and vegetable broth into the pot. Stir thoroughly until the mixture is evenly combined.
- Increase the heat to medium-high and bring the soup to a gentle boil.
- Once boiling, lower the heat, cover the pot, and simmer for approximately 20 minutes to allow the flavors to blend.
- Mix in the fresh lime juice and chopped cilantro. Taste, then season with salt and black pepper as required.
Notes
Additional lime juice may be added immediately before serving for a brighter citrus flavor.
Ladle the soup into bowls and serve while hot. If desired, garnish each portion with extra chopped cilantro or a fresh lime wedge.
Tortilla chips or crisp tortilla strips may be served alongside the soup for added crunch.