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Nourishing Pumpkin Black Bean Soup Recipe – Easy Vegan Fall Comfort Food

Nourishing Pumpkin Black Bean Soup

This cozy, comforting soup combines the richness of pumpkin, the heartiness of black beans, and a smoky kick of paprika to create the ultimate fall comfort meal. It’s vegan, gluten-free, and packed with nourishing ingredients you probably already have on hand.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Fall, Vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can pumpkin puree 15 oz, not pumpkin pie filling
  • 2 cups vegetable broth add more for thinner soup
  • 1 tsp smoked paprika or chili powder for heat
Optional Toppings
  • vegan yogurt dollop on top
  • chopped cilantro for garnish

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. In a large pot over medium heat, add the vegetable broth and pumpkin puree. Stir until combined.
  2. Add the black beans and smoked paprika (or chili powder). Stir well.
  3. Bring the soup to a gentle simmer and cook for about 10 minutes, stirring occasionally.
  4. Use an immersion blender to blend the soup partially, or transfer half to a blender for a smoother texture. Leave some beans whole if desired.
  5. Taste and adjust seasoning. Add more broth if soup is too thick.
  6. Serve hot with a dollop of vegan yogurt or chopped cilantro, if using.

Notes

To make this soup heartier, stir in sweet potatoes or corn. It’s also slow cooker–friendly (4 hrs low / 2 hrs high). Leftovers last 3 days in the fridge or can be frozen. Easily adaptable for spice level and texture!