One-Pot Pumpkin Black Bean Soup

Hi friends. I promise this will be the last time I post a pumpkin soup number to my blog (well, at least for this month!), but this One-Pot Pumpkin Black Bean Soup that my sister told me about is too good not to share. It’s from the Minimalist Baker and only takes 45 minutes to make from start to finish. In addition to being delicious, there’s very little clean up. And in my house, that’s just as important as how it tastes. This recipe says it serves 4, but I would say it generously feeds 6.

What You Need

  • 2 teaspoons avocado oil (or sub water)
  • 1 ½ cups diced white or yellow onion (or sub shallot or red onion)
  • 3 cloves garlic (minced)
  • 1 tsp fresh minced ginger
  • 1 medium jalapeño, minced (seeds and stem removed)
  • 1 small sweet potato, diced (skin on)
  • 1 15-ounce can diced fire roasted tomatoes with green chilies
  • 1-2 cups vegetable or chicken broth 
  • 1 ½-2 teaspoons ground cumin
  • 1 teaspoon chili powder (or add more to taste)
  • 1/4 teaspoon ground coriander (optional)
  • 1 14-oz can light coconut milk (or sub full fat for a creamier soup)
  • 1 cup canned pumpkin pureé (or add more for more pronounced pumpkin flavor)
  • 1 shredded rotisserie chicken
  • 1 15-ounce can black beans, drained (if not using chicken, double the beans for more protein and fiber)
  • 2-3 tablespoons lime juice
  • Sea salt to taste
  • 3 cups chopped greens (optional // such as kale or spinach)
  • Cilantro for serving

What You Do

  1. Heat a large pot over medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
  2. Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
  3. Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
  4. Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and shredded chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
  5. Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
  6. Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
  7. Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.

It’s so good. The perfect comfort food as you watch election night coverage if I do say so myself.

Happy Monday!


And, if you like this recipe, you may also like these:

White Chicken Chili

Slow Cooker Creamy Tortellini Vegetable Soup

Pumpkin Chili

My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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