Want a cozy soup for those cold Fall nights? This Pumpkin Black Bean Soup is a one-pot recipe that’s vegetarian and full of fiber!

When the weather gets cooler, I start craving all the soups. It’s definitely my comfort food.

But sometimes I don’t want to fuss with all the ingredients and the effort involved.

What if you could have a comforting soup made with simple steps during the cold months?

This Pumpkin Black Bean Soup is a one-pot healthy recipe that’s vegetarian, full of fiber, and creamy with the addition of pumpkin puree. And it’s ready in a matter of minutes. You need to add this soup recipe to your meal plan!

Scroll to the bottom of the post to get to the recipe card. Or keep reading for substitutions and other helpful tips!

Ingredients

• Olive oil
• Bell peppers
• Canned pumpkin puree
• Diced tomatoes
• Black beans
• Vegetable broth
• Garlic powder
• Onion powder
• Chili powder
• Salt and black pepper

Additions and Substitutions

• Vegetables: You can use a package of frozen pepper and onion blend! Or you can dice up a yellow onion to add to this.
• Seasonings: Use a packet of chili seasoning to save time and energy
• Broth: Use chicken broth or beef broth instead of vegetable broth if that’s all you have

Can I use a different kind of bean?

If you don’t like black beans, you can easily use kidney beans instead! Just use equal amounts. So if you use 2 cans of black beans, use 2 cans of kidney beans instead.

How to make

In a large pot, add olive oil and diced bell peppers, stirring and cooking on medium-high heat for 2-3 minutes.

Add the rest of the ingredients and heat to boiling. Once it starts to boil, reduce the heat to a simmer, medium-low heat, and cook for 20 minutes.

Divide into bowls and top with cheese, sour cream, or other favorite toppings.

Other helpful tips

• If you prefer a creamier soup, use an immersion blender or food processor to blend up the beans. Alternatively, you can also add coconut milk for a creamy taste and consistency!
• Make sure you use canned pumpkin purée, NOT pumpkin pie mix! The mix is sweetened and wouldn’t go well with the soup.
• You may have a few pumpkins laying around if it’s pumpkin season. You can cook your own pumpkin and turn that into the puree!
• Feel free to add an extra can of beans for more protein. Or if you’re not vegetarian, you can add some diced chicken sausage or shredded chicken.

What to serve with this

You can add a ton of different toppings! Here are some examples:

• Shredded cheddar cheese
• A dollop of sour cream
• Diced avocado
• Crushed tortilla chips

You can also serve this along with some side items:

• Crusty bread
• Cornbread
• Tortilla chips and salsa
• Side salad

How to store leftovers

Once the soup has cooled to room temperature, store each serving in an individual airtight container in the fridge. It’ll stay fresh for 3-5 days.

The next day, simply reheat in the microwave in 1-minute increments, or reheat on the stovetop.

Can you freeze this?

This soup actually freezes pretty easily! Make a big batch and let the soup cool before adding to a large freezer-safe container. Label the container with the recipe name and date.

Most foods stay fresh in the freezer for up to 3 months!

This black bean pumpkin soup is the perfect way to end a cool Fall evening. Grab a cup of soup and toasty bread and enjoy!