Hearty Pumpkin Black Bean Soup

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  • Total Time: 40 mins
  • Hands-on Time: 20 mins
  • Makes: 6 servings

Well seasoned with savory herbs and spicy chili powder, this hearty black bean pumpkin soup recipe will quickly become a cold-weather favorite.


  • 3 tablespoons butter

    1 small white onion, diced

    1 teaspoon sea salt, divided

    1 pumpkin (3 1/2 pounds), seeded, peeled and diced

    1 cup fresh baby spinach

    3 cans (15 ounces each) black beans, drained

    1 can (16 ounces) diced tomatoes

    3 cloves garlic, minced

    4 cups vegetable broth

    1/2 teaspoon Simply Organic Chili Powder

    1/4 teaspoon Simply Organic Cayenne

    1/2 teaspoon Simply Organic Sage

    1 teaspoon Simply Organic Thyme 

    1 teaspoon Simply Organic Rosemary 

    1/2 teaspoon Simply Organic Black Pepper

    2 tablespoons pumpkin seeds, for garnish 

    Parmesan cheese, for garnish


    1. In a large pot, melt butter. Add onions and 1/4 teaspoon salt. Sauté for 3 to 4 minutes, stirring frequently, until onions are translucent.

    2. Add pumpkin, spinach, black beans, tomatoes, garlic, vegetable broth, chili powder, cayenne, sage, thyme, rosemary, pepper and remaining 3/4 teaspoon salt. Bring to a simmer and cook for about 20 minutes, until pumpkin is tender.

    3. Remove from heat. Sprinkle with pumpkin seeds and Parmesan cheese. Serve warm.

    Recipe Tip:

    If available, use a cooking-variety pumpkin such as a sugar or pie pumpkin.

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