I took the chicken out, shredded it and put it back in. We are so glad you enjoyed it! Otherwise I didn’t modify much. How do I turn this off? We are so glad you enjoyed it! The modifications turn this soup into more of a thick savory sauce, and we put it over rice. Thanks so much for the lovely review! Plus added one extra jalapeno. As for the fire roasted tomatoes I swapped them for tomato sauce with grilled bell pepper (dm Bio). Thanks so much for sharing! Also, don’t skip the ginger. Right?! ), Instant Pot Yellow Split Peas (Fast, Tender, No Soaking! Score. Thanks so much for the lovely review! We’re so glad you enjoyed it, Sarah! Hi Shea! Thanks for sharing! I added maybe a teaspoon of red curry paste to make it more Thai-like, which was great. We’re so glad you enjoyed it, Jasmina! It was just right from the get go! Thank you so much! At step 4 I added all ingredients (except lime and greens) and soaked beans. Loved this recipe! Thank You Dana? For the coconut milk, light really is the best. Speaking of spices, I added paprika once and it was a nice touch. This Easy Black Bean Soup is zesty, filling, and ready in just 30 minutes. This made a lot. Did you make any other modifications? I added the spinach and left out the coriander (didn’t have it on hand). I made this yesterday and we all loved it! I used the whole can of pumpkin because I didn’t want any leftover. Your call. I enjoy your blog and have made lots of your recipes successfully – and even served them to my omnivorous friends with great results! It was still amazing though, will definitely be making this again soon! Yay! If you try this recipe, let us know! It’s super helpful for us and other readers. I didn’t add the jalapeño because was concerned it would be too spicy for them. It was really yummy. I made this last Tuesday and shared it with my coworkers and we all loved it! Have made this twice now and has been a hit every time. Perfect for a cold, rainy Chicago day. I omitted the pumpkin (personal aversion), used one cup of broth, and added in the chicken. Amazing recipe. I used a whole can of puréed pumpkin, two full cups of broth, and three cups of chopped kale. Perfect meal for a chilly Canadian winter night. Thanks for the fantastic recipe! xo. We’re so glad you enjoy it, Katie! Otherwise followed the recipe. Very hearty and filling. Thanks for letting me know. I’ve made a similar recipe in the past and the mushrooms add a great texture and flavor. I can tell this recipe is going to be one of my cold weather favorites! We’re so glad you enjoy it, Laura! Thanks for sharing! Cover and gently simmer for 15 minutes, stirring occasionally. Great addition! Here are my favorite modifications: I used spinach For the greens and once I substituted red beans cause that’s what I had, otherwise I stick closely to the recipe. Soup with pumpkin was new for me but my family is now obsessed. Use our Shredded Mexican Chicken, or simply boil a chicken breast in water and shred before adding to the soup. We would suggest cutting them smaller next time. Wonderful! Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. I’d say sauté the ingredients as instructed then it should be a 4-6 hours on low? Oh, and you should absolutely add fresh cilantro if you have it. Thank you for another great recipe! Great idea, Morgan! I loved the flavors, especially with fresh cilantro on top. Next time I make it I’ll double or triple the recipe for sure. I have a few people who aren’t super into coconut so I was thinking of subbing in cashew cream or vegan cream cheese…which do you think would work better? It has been fixed. For a spicier soup… We’re so glad you enjoyed it, Angela! This soup is fabulous. It’s amazing! I made this pretty much as written and it turned out great. Yay! Xo. We’re so glad you enjoy it, Joan! Delicious! =) We’re so glad you enjoyed it! Just made this and thought it was very good! Absolutely delicious! Thanks! I just made this to have during the week – I’m so mad I haven’t made it sooner- it’s so good! It also reheats well. I wasn’t sure what to expect but it was so so easy and so dang delicious! Already looking forward to making it again :). And the recipe had a pretty high yield, so we were going to be eating from it for a few days. We’re so glad everyone enjoyed it! I probably used slightly less lime juice because I just used 1/2 a lime I had in the fridge and didn’t measure. Thanks for sharing, Lisa! xo. I wanted this to be a bit more stew-like so I added a full can of pumpkin, two cans (30oz) of black beans, 20oz of tomatoes w/ chili peppers. Hi Rachel, did you use full fat or lite coconut milk? Top each serving with dark green … Anyway, a really perfect soup. I added more chili powder and cumin as well as extra garlic. Thanks so much for the lovely review! Thanks for sharing. Would be perfect for a Halloween party and could leave chicken out as a side to add in later for those who are vegetarian. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. I used 4 cups of water and 4 tsp chicken Better than Bouillon. Thanks so much! We’re so glad everyone enjoyed it! I also added the entire can of pumpkin (I knew the remains would stay in my fridge and be thrown out), but it didn’t make the soup too pumpkin flavored at all. Thanks for sharing, Kim! Hi Dana! You may want to rename this chicken soup, so people aren’t surprised when they start the video like I was. We’re so glad you enjoyed it, Tiff! Absolutely delicious! This is my second time making this…love it so much! Whoop! You will not be subscribed to our newsletter list. I made the vegan version of this recipe I was so surprised how delicious it came out the ginger compliments all the spices beautifully I used serrano pepper instead of jalapeno I used regular diced tomatoes added a small amount of green chilis added green sweet peas because I love peas and added a little kale. I ate this with rice and added avocado and sour cream on top. This soup came out really good. Thank you! Thanks for sharing, Charles! I threw it out sorry to say ? Thanks for sharing! Serve as is, or with your favorite grain of choice. Love the flavours! We’re so glad you enjoyed it! Thanks! Thanks so much for the lovely review, Jane. Incredibly tasty! Thanks, Nancy! This soup is thick and filling and very simple to make. You really can’t taste the pumpkin at all. It’s super helpful to us and other readers! Whoop! Another German here! I’ll make it over and over until I’m sick of it! Thanks for sharing! May work with unsoaked beans for longer, but the sweet potato may get really mushy. Next time would you mind adding a rating to your review? This was very yummy! I found it tasted EVEN better the next day. Very delicious! It’s going in our “must make again” folder! We haven’t tried this in the crockpot but we’re sure it would work. This was wonderful! Amazing! xo. This soup was FIRE ? Also found out this year that I’m allergic to dairy, eggs, and gluten. This brought out the green and now my soup looks like Christmas! Thanks for yet another wonderful recipe! This soup was so delicious and filling on a cold, rainy day! Great idea, Lisa! I subbed in some smoked paprika, & chipotle powder for a little heavier smoke & spice and then served it with tortilla chips and a little melted pepperjack cheese. The pumpkin flavor isn’t the star here! We’re so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? This is so very good!! Delicious! We have no idea why that would happen other than maybe the growing conditions? It made a huge amount and I thought there would be enough for another day but they had seconds and thirds! Ooh, yes! I made it with chorizo instead of chicken, very tasty! We are so glad you enjoy it! Kale is our go to green here. Next time would you mind adding a rating to your review? Made this tonight and the family loved it! Love this recipe! As an alternative, draw a jack-o-lantern in the black bean soup with the pumpkin soup. Delicious! I will be making again. The spiciness was really well balanced by the coconut milk. Garnished with cilantro, and avo slices. Hmm..we aren’t sure other than maybe steaming and mashing some pumpkin? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Does it freeze well? xo. Thanks for another great recipe, Dana! I had 3/4ths of a can of pumpkin puree just sitting in my fridge (leftover from making the pumpkin granola), so this was so timely. I used plain out of a can and gave it an additional 20 minutes or on the stove to soak up as much flavor as possible. I cut the chicken breasts into 3 pieces, added to the pot and sealed in up. Made with kale last week and spinach tonight. I followed the recipe as written with a few of the suggested variations. Next time, would you mind leaving a rating with your review? All were great! Very filling and great for the fall and winter! )…I have moved to Europe (Getmany/Austria), and fire-roasted tomatoes are not sold (also the palates are way less spice friendly…so difficult to find fresh chiles). Thanks so much for the lovely review and for sharing your modifications! Xo. I left out the jalapeno since I’m feeding two kiddos under 3 and they’re sensitive to spice. As a family, we recently switched to a flexitarian diet. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. We’re totally in love, too! You can also subscribe without commenting. Easy enough to do during the work week with microwaved quinoa or to impress dinner guests! Thank you, Dana! xo. Beans and chicken made it filling — no need for a side dish. 2 cans of beans instead of 1 I didn’t realize I was to add more beans if I wasn’t doing chicken and didn’t have more black beans so I threw in a can of chick peas, which were a perfect addition. If using full fat, I’d only use half a can or less. JUST finished making (and eating) this dish, and I was so impressed with myself by how delicious it turned out! This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. My teen daughters and I are vegetarian and I am constantly trying to find wholesome recipes that they will enjoy. An easy way to use up pumpkin to make something savory and complement all the sweet fall pumpkin treats! I did add the coconut milk later though. I added extra pumpkin and broth as the recipe suggested. Hope that helps! It’s savory with just a hint of heat and sweetness. For the double recipe, used 2-15 oz. I was running a little low on ginger so I didn’t get enough in there, but got a few bites where I noticed a hint of ginger and it was magical. It’s super helpful for us and other readers. We’re so glad everyone enjoyed it! I used the whole can of pumpkin. We’re so glad you and your family enjoyed it, Kelli! I made this for a group and got rave reviews! I like that the pumpkin flavor isn’t overwhelming. Made this and love it! We’re so glad you enjoy it, Diana! Hmm! Thank you for another delicious dish!! I made this soup (8 servings) just as the recipe was written (no chicken) and it was AMAZING. It’s so filling, and made a lot of soup (great for meal prep). Next time, would you mind leaving a rating with your review? Perfect for a winters evening. Sauté the onion and garlic in the olive oil for about 4-5 minutes. I promise this will be the last time I post a pumpkin soup number to my blog (well, at least for this month! Never thought about putting canned pumpkin or coconut milk in chili, thanks for blowing my mind. Thanks so much for the lovely review, Samantha. We are so glad you enjoyed it! Added one Thai Dragon Pepper split without removing seeds. Your site is A+!Thamk you so much and Congratts! It’s super helpful to us and other readers! Whole can of pumpkin instead of just 1 cup If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as slow cooker) in the post and comments. xo. Thank you for the absolutely delightful recipe! Thank you for giving the heads up on that or mine might have been too thin in the end. Also, I didn’t pulverize it to death because I wanted some chunks. I’m sorry about that. Can’t wait for leftovers tomorrow, I feel like it’s just going to get better! Very tasty. I once had to use regular diced tomatoes, which turned out almost exactly the same as fire-roasted because I compensated by adding more chili powder and cumin. Yes! It just makes it super creamy and perfect. Thanks for sharing! This! I would definitely make this again. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute. … We are so glad you enjoyed it! Better with the black beans though. It’s super helpful for us and other readers. We’re so glad you enjoyed it, Mindy! Yay! Can’t wait to try more of your recipes. Need help? Like this Pumpkin Black Bean Soup! Love it! Haven’t made it yet, but was wondering if anyone has used fresh pumpkin cubed and how it turned I put rice at the bottom of the bowl, chopped spinach on top, and soup over that. So odd! As a busy mom, I didn’t know what to make for dinner last night and stumbled upon this recipe that I had all the ingredients for. Just know that it really does taste delicious. Hi Bailey! Next time, would you mind leaving a rating with your review? Next time feel free to cut back on broth as needed! I love spicy but not sure all my party people do, so my question is..by following the recipe to a T with the spices, will the fire be just right or on the too spicy side?? Number of servings will depend on your appetite. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes. I also used full fat coconut milk and added spinach. It was so good, I had to add it to my list of regular soups. Thank you for this fantastic recipe. It is a keeper!! I followed the recipe as above using a red onion and spinach for the chopped greens. We’re so glad you enjoy it, Kayla! This soup is delicious. Thanks so much for the lovely review! Wonderful! please let me know. xo. Filled with tons of flavor from the veggies and beans you won’t miss the meat at all. We’re so glad you enjoyed it and found the notes helpful! This is such a creative and delicious recipe. Absolutely perfect for a rainy day! Very complex flavors we both enjoyed!!! It is such a different flavor because of the unusual combination of allspice, cinnamon and black pepper. Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. I think you can get away with leaving it out, just add less broth otherwise it will be quite soupy. I would add one more can of black beans next time. I did add a little more broth after the two cups because after the sweet potato simmered I wanted a little more liquid. I would describe this soup as a creamy/rich chili. I’m going to make this next week for a family brunch and I’m excited because this looks so bomb and the reviews are great. Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Low calorie, and low fat. Rave reviews from my whole family, including kids ages 9, 7, 4, and 2! I quickly roasted some shrimp with the extra ginger and pumpkin and added it into the soup. I didn’t know vegan/gf could taste so good. We’re so glad you enjoyed it, Alexis! It was delicious! I love all of your recipes, and this one looks fantastic too. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. I really can’t stress enough how great this soup is, especially on a cold fall night. I modified it a bit-used a whole can of pumpkin and extra veg stock. This soup was EVERYTHING. Thanks so much for the lovely review! FIVE STARS! This was 2 thumbs up from the whole family. Will try to prepare it on the weekend and I will let you know what the results were. Next time, would you mind leaving a rating with your review? Im going to make sure i keep these ingredients on hand all the time!! I made this for dinner last night, and I love it! I love how easy it was to make and the flavors were complex and comforting. xo. We can’t get fire roasted tomatoes in the UK, what would you suggest instead? I followed the recipe exactly – any suggestions on how to get those soft without overcooking everything else? Also opted for less vegetable broth for a creamier consistency. Everyone enjoyed the soup, however I was hoping for a bit more flavour, maybe a stronger pumpkin flavour? You can also, Mexican-Inspired Salad with Orange Lime Dressing, Instant Pot Green Split Peas (Fast, Tender, No Soaking! So good! Also used dry black beans, soaked them overnight and let them cook extra long in the soup. It’s super helpful for us and other readers. Thanks! I’ve kind of just been subsisting on cauli rice with hot sauce honestly, it’s a sad existence. Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin Thanks. Thank you minimalist baker for helping me get better at making soups!! Fantastic! Sooooo good. Dad Thanks so much for sharing! We’re so glad you enjoyed it, Sandy! You can add a chipotle pepper in adobo sauce in place of the green chilies. We’re so glad you enjoy it, Claire! I also chopped cubed small two raw chicken breasts and just directly added to cook whole simmering (mainly because of laziness). I ate it 2 hours ago and it still sticking to my ribs–and I appreciate that! :). We’re so glad you enjoy it, Kate! Kids loved it, we loved it, and our non-vegan parents said they really enjoyed it, too!! Thanks for sharing! It’s been a Herculean task trying to find recipes I can make without those foods that don’t involve 47 weird ingredients, master chef level cooking skills, and 2 hours to spare for one meal. Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless … We’re so glad you enjoyed it, Jen! It was also excellent two days later as lunch. I used full fat coconut milk and added a bunch of cilantro. xo. LOVE THE COMBINATION OF FLAVORS. I think so! I made it without the chicken for them but added it for me. We’re so glad you enjoy this one, Marilyn! … I’m going to make it for Thanksgiving since several people, including me, are vegan. Thank you. I made this soup exactly according to the recipe; it is so unbelievably delicious and very easy to make. I picked up this recipe at my local grocery store during a promotion for creative ways to use pumpkin. Be sure to sauté your onions and garlic and other veggies before adding the remaining ingredients. The best thing about this was the combination of the pumpkin puree and the coconut milk (or cream for me, because once I started using coconut cream, I couldn’t use anything else). I don’t know if I did something wrong but I didn’t like this at all. We’re so glad you love it! Fire roasted tomatoes are v hard to get where I live so I used regular diced tomatoes and added some smoked paprika as someone else suggested in the comment section. We are so glad you enjoy it and our other recipes, Kilian! Thanks so much for the lovely review and for sharing your modifications, Brandy. Whoop! Thanks for sharing! which — is not difficult. xo. Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste. Love it and will make again. Great recipe! Thanks for great recipes and ideas! Next time, would you mind leaving a rating with your review? Added a bit of fish sauce in stead of salt and it turned out pretty darn good. We’re so glad you enjoy it, Claudia! Made this last night and it was a hit with the family. Next time I suppose you could use full fat coconut milk for extra creaminess or cut down on the broth? Tomorrow’s leftovers I will serve with rice/quinoa mix. Coriander for floral, cumin for smokiness, etc. The flavors were fantastic! Also even better on the second day! All your recipes are amazing! Stir in salt and cayenne pepper. We are so glad you enjoyed it! – 1 Tbsp or so of paprika If you’d … I like to serve this hearty soup in October and November, perfect for a fall meal. Let us know how it goes, Katie! Reduce heat. I will do that now. Xo. Sweet potato is added for texture and natural sweetness, which complements the heat of the pepper and spices beautifully. xo. Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). I like my soups a little thicker so I only added one cup of broth. it’s more for texture and fiber. We’re so glad you enjoyed it, Lize! Thanks for this wonderful recipe! I also usually add much more garlic (maybe 5 or 6 cloves?) I wasn’t too sure about the fusion of Thai and Mexican (though I love them both individually), but this soup was so yummy. We’re so glad you enjoy it, Anna! We’re vegetarian so we added 8 oz of chicken-style chicken instead of the meat. Perfect for this rainy, Fall day :) Thanks for another stellar recipe, Dana! Thanks so much for the lovely review! Excited to try your other stuff. Thanks, Minimalist Baker! It’s rich/creamy/flavorful/easy to make/easier to eat/gets better with everyday/warm/comforting/delicious…honestly I’m starting a religion around this soup. But it had no flavour even with salt and extra cumin. Then it was not too spicy for kids. Thanks so much for the lovely review! Thanks so much for sharing! It’s the ideal Alaska meal going into winter! I made this! I keep the seeds when I add the jalapeño — if you can handle spicy foods, I strongly recommend doing this. Delicious! This is absolutely divine! I made this for dinner tonight and it turned out FANTASTIC! I also made g ginger beer margaritas to go with it – OMG! I opted for almost 2 cups broth and used about 1.5 cups of pumpkin. I am the biggest fan of your recipes, I have used them on the way to a mostly vegetarian and wholesome diet (so thank you! It’s rare that one meal is a winner for everyone in our family . Added pumpkin, 2 cans black beans, coconut milk and 2 cups low sodium chicken broth. As my wife and I tucked into the soup, one of us exclaimed; “Wish it were snowing.”. THIS IS DIVINE! Just made this and it was insanely satisfying, simple to make, quick, and joy-bringing (not a word but whatever). Will definitely make again! Fantastic recipe! I did not have all the ingredients, but the main ones were just as enough. Thanks! Probably too spicy for ny kids but that’s okay. I cooked the vegan option. The vegans are already thanking me… ;-). thanks for sharing, Jenn! This would make the perfect soup to make on a chilly weeknight when you need dinner on the table fast. Thank you for all your hard work and sharing such lovely recipes. ? I love the simplicity and the beautiful pictures! Thanks so much for the lovely review and for sharing your modifications! Thanks for sharing! We’re so glad you enjoyed it, Rashmi! Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). Added whole coriander seed (about 1 teaspoon). Thank you for this fabulous recipe with so many flavours. Thanks. xo. Next time, would you mind leaving a rating with your review? Your recipes are the best! Thanks! Sorry for the confusion. I like to add kale/greens, I use a heavy hand with both the lime juice and the cumin, and I like full fat coconut milk. I was watching Nigela Lawson make a very similar dish the day before so added 1 tsp. Is there anything else I can use to sub the fire roasted tomatoes with green chillies? We’re so glad everyone enjoyed it, Susan! This was delicious! Next time would you mind adding a rating to your review? Absolutely delicious and a dream to make – quick and easy! Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes). We all love it. Thanks for sharing, Nancy. Check out this tutorial! Parsley and swiss chard for greens. cinnamon from her recipe as well. I realize I need gloves for jalapenos :-/ Thanks for sharing, Mimi. I doubled the recipe and adjusted only the heat with some red pepper flakes. Could I make it in the slow cooker? I added a pinch of cayenne for some heat. Thank you. Thanks so much! Hi Liz! cans pumpkin puree. Thanks for sharing! Weight Watchers Pumpkin Black Bean Soup Recipe with garlic, onion, cumin, curry powder, pumpkin puree, broth, and diced tomatoes. Thanks so much for sharing! Dana, you know your stuff. This is going into our regular meal rotation. I served it over over top brown jasmine rice very hearty very comforting and healthy at the same time..!. I’m not super into spicy, but I think the jalapeño gives the soup an essential kick and isn’t overpowering. Made this tonight with a few swaps because I was impatient and didn’t want to wait to go to the grocery store. Freezing half for lunch emergencies. Thoughts of the newest spiced latte this or spiced tea that. I made it as written, minus the jalapenos; I didn’t have any. However, I’ve never seen any canned pumpkin in my country (Germany), and also no fire roasted tomatoes. Flavourful, spicy because of the fresh jalepeño, and creamy with the coconut milk. Even my 18 month old enjoys this! tumeric and 1 tsp. Approved by my husband as well who usually thinks if there is no meat, it’s not a meal. I absolutely loved this soup. Will definitely be making this again! I added one chopped zucchini along with the sweet potato. ha! in a medium soup pot drizzled with olive oil saute peppers (hot & sweet) & onions over medium heat until fragrant, add garlic and saute for an additional 8 - 10 minutes. It’s super helpful to us and other readers! Used regular coconut milk, kale and added some hot sauce, turned out great! Thanks so much for sharing! Thanks so much for sharing! Thanks so much! Reduce heat. I’m planning to make this without meat, and I was just wondering what kind of jackfruit did you use. Made it today, and ohhh did I ever go to flavour town:) Used regular canned tomatoes instead of fire-roasted (but still with green chilies), otherwise followed the recipe. Thank you for coming up with these amazing ideas! Such a creative idea!! I also added the chicken because I wanted it to be extra filling, but definitely don’t need the chicken for this to still be amazing. It’s almost impossible to make it look good. It’s so perfect for meal prepping as I live by myself and it makes enough servings for my lunches all week! xo. I did not have any fire roasted tomato so I used tomato sauce, and a sprinkle of smoked paprika. Thanks so much for the lovely review! I dropped spoonfuls of pumpkin soup into the black bean soup … This season I’m thankful this season the “Minimalist Baker”! I am going to give this one a try thank you so much for sharing. xo, Omgosh! I’d substitute with regular canned tomatoes and smoked paprika, but how to substitute the pumpkin (without adding another 30 minutes of roasting my own)? ( dm Bio ) was just right charred in an iron skillet a of... I even tried it without the chicken delicate ingredients ( except lime and taste per 6. 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With tons of flavor from the Minimalist Baker for helping me get better at making soups!.