Hearty Pumpkin Black Bean Soup

Hearty Pumpkin Black Bean Soup

Total Time: 00h 40m
Hands-on Time: 00h 20m
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.

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