One Pot Pumpkin Black Bean Soup Recipe

This 1-Pot Pumpkin Black Bean Soup is everything you’re craving when comfort meets nutrition: creamy, hearty, and radiantly orange! Brimming with sweet pumpkin, protein-packed black beans, smoky spices, and (optionally) tender shreds of chicken, it’s a fall-inspired meal that comes together quickly in just one pot—maximum cozy flavor, minimal mess.

Ingredients You’ll Need

Everything in this 1-Pot Pumpkin Black Bean Soup has a delicious purpose—these simple, wholesome ingredients transform into something magical together. Each one adds a burst of flavor, color, or extra creamy texture you’ll savor in every spoonful.

• Chicken Breast (optional): Use boneless, skinless chicken for a protein boost, or keep it plant-based and double the black beans for more fiber and earthiness.
• Avocado Oil: A subtle, healthy fat for sautéing; you can swap with water for an oil-free soup.
• Diced Onion: White or yellow onion brings aromatic sweetness, but shallot or red onion work in a pinch.
• Garlic & Fresh Ginger: Essential for building a punchy, crave-worthy flavor base.
• Jalapeño: Adds a gentle heat—remove seeds to keep things mild, or leave a few for a bigger kick.
• Sweet Potato: Even more fall coziness, plus a subtle sweetness and beautiful body to the soup.
• Fire Roasted Tomatoes with Green Chilies: These tomatoes add smokiness, mild heat, and vibrant color—canned for ultimate convenience.
• Vegetable or Chicken Broth: The flavorful liquid backbone—use veggie broth for a vegan version, or chicken for extra savoriness.
• Ground Cumin, Chili Powder, & Coriander: The trio that brings all the warmth, smokiness, and depth your soup needs.
• Light (or Full-Fat) Coconut Milk: For velvety richness and a silky-smooth texture; full-fat makes it extra creamy if you want to indulge.
• Pumpkin Purée: The star of the show—choose pure pumpkin for a subtly sweet, earthy flavor and brilliant color.
• Canned Black Beans: Heartiness, fiber, and plant protein—be sure to drain them well before adding.
• Lime Juice: Adds the balancing acidity that makes all the flavors pop right at the end. Taste and adjust for brightness!
• Sea Salt: So important for drawing out and marrying all the flavors.
• Chopped Greens (optional): Stir in kale or spinach at the end for a final boost of color and nutrition.
• Fresh Cilantro (for serving): A vibrant, herby finish that brightens every bowl.

Variations

This 1-Pot Pumpkin Black Bean Soup is a playground for your taste buds and kitchen creativity! Don’t be shy about swapping in what you love or have—this recipe is famously adaptable for any dietary style or craving.

• Make It Vegan: Skip the chicken and double the black beans or even add a can of lentils for extra heartiness.
• Spice It Up: Love heat? Toss in more jalapeño, or add a pinch of cayenne or chipotle powder for a smoky edge.
• Add More Veggies: Carrots, corn, or bell peppers blend beautifully for extra color and sweetness.
• Switch Up the Greens: Try baby spinach, shredded collards, or even Swiss chard near the end—they cook down fast!
• Make It Grainy: Stir in cooked quinoa, brown rice, or farro at the end for an extra-satisfying meal soup.

How to Make 1-Pot Pumpkin Black Bean Soup

Step 1: Cook the Chicken (Optional)

If you’d like to add chicken, start here: Place your chicken breast in a large saucepan, cover with water, and bring to a gentle simmer. Let it cook through—about 15 to 20 minutes—then set it aside and shred with two forks or a hand mixer. For a shortcut, you can use pre-cooked or leftover chicken, or skip this step entirely for a vegan version.

Step 2: Sauté the Aromatics

In your main soup pot or Dutch oven, heat the avocado oil over medium. Add in the diced onions and give them a few minutes to sweat until they’re translucent and fragrant—stir regularly so nothing sticks. The onions build the flavor foundation for the rest of your soup!

Step 3: Add the Flavor Boosters

Next up: garlic, fresh ginger, and jalapeño all go in with the onions. Let them sizzle for about a minute until the kitchen smells positively magical. Add your diced sweet potato, give everything a good toss, and sauté for another couple of minutes to deepen the flavors.

Step 4: Build and Simmer the Soup

Add the fire roasted tomatoes with chilies, broth (start with a little less—add more later to adjust thickness), cumin, chili powder, and optional coriander. Bring everything to a low boil, then cover and let it simmer for about 5 to 10 minutes, just until the sweet potatoes are fork-tender.

Step 5: Stir in Pumpkin, Beans & Coconut Milk

Now for that glorious creamy base: Pour in the coconut milk, pumpkin purée, drained black beans, and your cooked shredded chicken if you’re using it. Stir everything together, cover, and let it simmer for a final 5 to 10 minutes so the flavors can cozy up. Taste and add more broth if you like it soupier.

Step 6: Brighten and Finish

Right before serving, squeeze in lime juice—start small, then taste and adjust to your liking. Salt to taste, and add more chili powder or cumin if you want a bigger flavor punch. Finally, stir in greens, cover, and let them wilt for a few minutes on low heat. The soup is now ready to serve!

How to Serve 1-Pot Pumpkin Black Bean Soup

Garnishes

Top each bowl with a flourish of chopped fresh cilantro for a pop of color and herbal sparkle—or try sliced green onion, diced avocado, a dollop of dairy-free yogurt, or crunchy toasted pumpkin seeds for texture. A sprinkle of chili flakes never hurts if you love a little heat!

Side Dishes

This soup pairs beautifully with crusty bread, warm corn tortillas, or a scoop of fluffy brown rice or quinoa right in the bowl. I also love serving it with roasted veggies or a simple green salad when I want an all-around colorful table.

Creative Ways to Present

For a playful autumnal presentation, serve your 1-Pot Pumpkin Black Bean Soup in hollowed-out mini pumpkins or squash bowls—guaranteed to wow guests! Or, ladle it up in wide mugs with a swirl of coconut milk for a cheerful, cozy lunch.

Make Ahead and Storage

Storing Leftovers

Let your leftover soup cool completely before transferring it to airtight containers. Stored in the fridge, 1-Pot Pumpkin Black Bean Soup will stay fresh, flavorful, and ready for lunch or dinner for up to 4–5 days (if you don’t devour it first!).

Freezing

This soup is a meal-prep dream! Pop cooled portions into freezer-safe containers and it’ll keep beautifully for up to a month. Just let it thaw in the fridge overnight before reheating for the best texture.

Reheating

To reheat, simply warm the soup gently on the stovetop or in the microwave until piping hot. Add a splash more broth, water, or coconut milk as needed to loosen it up, since thick soups can firm up a bit in the fridge or freezer.

FAQs

Final Thoughts

If you’re looking for a cheerful, flavor-packed bowl that comes together in one pot and brings everyone to the table, you’ll adore this 1-Pot Pumpkin Black Bean Soup. Give it a try, share it with loved ones, and let its cozy magic warm your kitchen (and your heart!).

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