This smoky roasted pumpkin and black bean soup is a perfect blend of sweet and smoky flavors, ideal for chilly days.
Roasting the pumpkin brings out its natural sweetness, while chipotle peppers add a rich smoky heat that complements the creamy black beans.
The soup is vegan, filling, and made with simple ingredients suitable for an easy weeknight dinner or cozy weekend meal.
Why You’ll Love This Recipe
- Roasting the pumpkin caramelizes its sugars, deepening flavor and enriching the soup's texture.
- Black beans add protein and fiber, making the soup satisfying and nutritious.
- Chipotle peppers and smoked paprika introduce a smoky depth without overpowering the natural earthiness of the pumpkin and beans.
- Simmering the soup after blending allows flavors to meld beautifully and ensures a silky consistency.
Smoky Roasted Pumpkin and Black Bean Soup
A hearty vegan-friendly soup that combines the natural sweetness of roasted pumpkin and the richness of black beans with smoky chipotle flavors for a comforting meal.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 pounds (900g) pumpkin, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced (or 1 teaspoon chipotle powder)
- 4 cups (950ml) vegetable broth
- 2 cans (15 oz / 425g each) black beans, drained and rinsed
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Roast the Pumpkin Preheat your oven to 425°F (220°C). On a baking sheet, toss the pumpkin cubes with 1 tablespoon olive oil, cumin, and smoked paprika. Spread evenly and roast for 25 minutes, turning once halfway through, until tender and golden.
- Sauté Aromatics In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and chipotle pepper and cook for another 1 minute until fragrant.
- Combine and Simmer Add the roasted pumpkin cubes, black beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer gently for 10 minutes to blend the flavors.
- Blend the Soup Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, blend in batches in a regular blender, then return to the pot.
- Season and Serve Season the soup with salt, black pepper, and lime juice. Stir well and simmer for 2 more minutes. Serve hot, garnished with chopped cilantro if desired.
Helpful Tips
- Roast the pumpkin evenly in one layer to ensure caramelization and avoid steaming.
- If you prefer less heat, reduce the chipotle pepper amount or omit seeds before chopping.
- Use an immersion blender for easier preparation and to avoid transferring hot soup in batches.
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
Storage and Make-Ahead
Cool the soup to room temperature within 2 hours of cooking to prevent bacterial growth.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium heat until steaming hot (at least 165°F or 74°C) before serving.
Do not freeze if you plan to add fresh herbs as garnish for best flavor and texture.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, you can substitute canned pumpkin puree. Use about 2 cups (450g) and reduce the roasting step. Add it directly to the pot with the other ingredients.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, but always check your broth and canned ingredients to ensure no gluten-containing additives.
Can I make this soup spicy?
Absolutely! Add extra chipotle peppers or a pinch of cayenne pepper to increase the heat according to your preference.
How can I store leftover soup safely?
Cool soup to room temperature within 2 hours, refrigerate in an airtight container, and consume within 4 days. Reheat to 165°F (74°C) before eating.
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