Thanks for sharing! I made this over the weekend and it was SO yummy and filling. So glad you enjoyed it! I’m still working on my food artistry, so I took a simpler route. Highly recommend!! We’re so glad you enjoyed it, Tiff! Thanks so much for sharing! Thanks for sharing! Thanks! And don’t add any delicate ingredients (like lime juice and greens) until just before serving for best flavor/texture. Great for meal prep. We’re so glad you enjoyed it, Val! Thank you! Any ideas how to add that kind of flavour? I did end up adding more broth probably because I added a bunch of kale (love me some kale). 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. We’re so glad you and your family enjoyed it, Kelli! It’s the ideal Alaska meal going into winter! It was also super easy to make, can’t wait to make it again. Cover and gently simmer for 15 minutes, stirring occasionally. xo. So kind! For a soupier … I made this last Tuesday and shared it with my coworkers and we all loved it! Absolutely love this! It has literally been simmering for an hour, but the sweet potatoes simply WILL NOT COOK! I’m a hazard in the kitchen really. xo. Thanks for sharing! I followed the recipe to a T except I left out jalapeños (so my son could eat it) and added shredded jackfruit. 6 WW SmartPoints. This was delicious! It also reheats well. It was delicious! Low calorie, and low fat. It will make you smile from the inside out. Thanks for sharing, Erin! :) 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. Will definitely make again!! Boy 12. Thank you for this fabulous recipe with so many flavours. Thank you once again for such an easy, flavorful meal! Blessings. I used a bigger-than-average jalapeno but didn’t find it even a little spicy, probably because of the coconut milk! I always like to clarify this before making things- when you say chili powder, do you mean the “Mexican style” spice blend or true powdered chilis that would be more common in Asian cooking? This is the best soup I’ve ever tasted. Sauté the onion and garlic in the olive oil for about 4-5 minutes. But it had no flavour even with salt and extra cumin. Thanks so much for the lovely review! Next time, would you mind leaving a rating with your review? Thanks so much for sharing! Did you make any other modifications? Amazing recipe. The lime juice is so good in this. Added one Thai Dragon Pepper split without removing seeds. What a joy it was to cook this meal and to enjoy it with my family. I went a little lighter on the greens (frozen chopped kale) and added some extra black beans for bulk (we kept it meatless). Otherwise I didn’t modify much. So glad everyone enjoyed it. We’re so glad you enjoy it, Katie! I couldn’t find fire roasted tomatoes with chilis so I just bought fire roasted tomatoes and added half a small can of green chilis. It is a keeper!! This was very yummy! 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. Thank you, Dana! I also used cashew milk as I didn’t have a can of coconut milk on hand. The pumpkin flavor isn’t the star here! If you try this recipe, let us know! I used full fat coconut milk and added a bunch of cilantro. Xo. Thicker with less broth, it was a great stew with rice, also cauliflower rice. I like my soups a little thicker so I only added one cup of broth. Thank you Dana for this, and for all of your delicious recipes. We’re so glad you enjoyed it! We’re so glad you enjoyed it, Jen! So much yum! I think next time I will try with the full fat coconut milk. You can peel if you prefer, but we didn’t find it necessary! My whole family loved this soup! Your tastebuds and soul will thank you. which — is not difficult. This is so good! Hope that helps! As my wife and I tucked into the soup, one of us exclaimed; “Wish it were snowing.”. We used purple sweet potato and didn’t have fire roasted tomatoes with green Chile so subbed regular diced tomato with a little bit of liquid smoke and a handful of green Chiles from a separate can. I was skeptical of pumpkin but wow it’s delicious! It was just right from the get go! Excellent combination of flavors – tastes even better the next day for lunch. I think you can get away with leaving it out, just add less broth otherwise it will be quite soupy. xo. I will be making this soup again and again and again etc.!!!! I added about 1 tbsp of green Thai curry paste too! Absolutely delicious! Hmm..we aren’t sure other than maybe steaming and mashing some pumpkin? I like things a bit more spicy so I used the whole jalapeno and added a dash more chili powder. So amazing as usual from Minimalist Baker!! xo. Welcome to flavor town. Stir in salt and cayenne pepper. Aww, thanks Liz! You will not be subscribed to our newsletter list. I thought it was fabulous! Cann I use cooked and pureed butternut squash instead of the pumpkin puree to make this? Could I make it in the slow cooker? As an alternative, draw a jack-o-lantern in the black bean soup with the pumpkin soup. Your call. Fall is settling in so it was prime time to make this again. Thank you for another delicious dish!! Here are my favorite modifications: 12/10 bomb soup, Whoop! It is calculated with 1 cup black beans and no chicken. We’d love to help troubleshoot for next time! It’s super helpful for us and other readers. It should be fine cooking on low for 4-6 hours. I took my kids for a fun adventure to Stew Leonards, a fun grocery store in NY that has talking cows and other talking animals throughout the store to keep the kids occupied while I shop. That kick between of sweetness and fire is great! Wonderful! Glad to read that this soup would be good for a party, cuz I plan on doing just that! I made it as written, minus the jalapenos; I didn’t have any. We’re so glad you enjoy it, Diana! Haven’t made it yet, but was wondering if anyone has used fresh pumpkin cubed and how it turned Followed the recipe closely, only adding smoked paprika to the spice mixture and spinach at the end. When you think of pumpkin, thoughts gravitate toward something sweet. I like to serve this hearty soup in October and November, perfect for a fall meal. I have a new favorite margarita, I love ginger and this was delicious! Thanks for sharing! We served it over rice, more for the little ones, less for big kids and adults. Everyone enjoyed the soup, however I was hoping for a bit more flavour, maybe a stronger pumpkin flavour? Absolutely perfect for a rainy day! Thanks so much for sharing! Have a question? Absolutely delicious and a dream to make – quick and easy! Very excited to make this this week!! I make it at least once a month! You can also subscribe without commenting. Love the warming spices and rich flavor – making it for relatives next! Thanks so much! Delicious! Believe it or not, you’re almost there! It’s delicious but I’m curious why the photo You include portrays the soup as a deep tomato red when once you add the pumpkin and the coconut milk it gets much lighter and slightly pink. xo. Yummmm!!!! We are so glad you enjoyed it! I followed the recipe to a T, other than using normal diced tomatoes…but I am not a big fan of spicy so this was great for me. Next time, would you mind leaving a rating with your review? Hearty, wholesome soup that is different than anything else I have made recently. I’ve probably made this recipe over 10 times, trying different small modifications, finding which version hubs and I like the most. I wasn’t sure what to expect but it was so so easy and so dang delicious! As a family, we recently switched to a flexitarian diet. The flavors were so complex and tasty!! I took the chicken out, shredded it and put it back in. We’re vegetarian so we added 8 oz of chicken-style chicken instead of the meat. Boy 17 Thanks so much for sharing! This is absolutely divine! Can’t wait to make this again- thanks, Dana! Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Made this tonight and the family loved it! Thanks! You can also, Mexican-Inspired Salad with Orange Lime Dressing, Instant Pot Green Split Peas (Fast, Tender, No Soaking! We are so glad your family enjoys it! eating it right now, with some french bread. I am vegan, so no chicken. We are so glad you enjoyed it! Xo. I cut the chicken breasts into 3 pieces, added to the pot and sealed in up. I topped mine with cilantro, green onion and red pepper flakes. Thanks so much for the lovely review! Sorry for the confusion. Whenever I try a new recipe from here it quickly becomes a staple this soup is no exception. The only other changes I made were adding some crushed red pepper for a bit more heat when sauteing the onions, a second tsp. No need to add beef or chicken! We’re so glad you enjoyed it, Rashmi! I wish recipes would use calories per cup. Perfect for a winters evening. We are so glad you enjoy it! We’re so glad you enjoy it, Joan! Made this last night as it was a chilly day in south Texas. We’re so glad you enjoyed it, Lize! Speaking of spices, I added paprika once and it was a nice touch. Thanks so much for the lovely review! Plenty of flavor and very satisfying. did use the coriander. I did add the entire can of pumpkin and the full amount of lime. Great job and thank you!! I used sweet potatoes instead of pumping just because I had some and love them! In a large soup pot, heat the olive oil. xo. We’re so glad you love it! Great dîner meal for cold night! I can tell this recipe is going to be one of my cold weather favorites! I would add one more can of black beans next time. An easy way to use up pumpkin to make something savory and complement all the sweet fall pumpkin treats! This soup came out really good. Use our Shredded Mexican Chicken, or simply boil a chicken breast in water and shred before adding to the soup. Sooooo good! Also did one can of coconut cream and one can coconut milk (from Trader Joes). Will make it again soon. Simply delicious!! Can’t wait to try more of your recipes. We’re so glad everyone enjoyed it, Jodie! We are a family of: – No added broth (makes for a creamier soup) Xo. xo. We’re so glad you enjoyed it, Sarah! We’re so glad you enjoy it, Claudia! I have made this twice in the last couple of weeks. Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). Is there something I can sub? I served it with a fresh loaf of Tuscan bread from a local bakery and it was perfect for dipping in the stew. We’re so glad you gave it a try and enjoyed it, Danny! Thanks so much for the lovely review! As per usual I changed a few details because I didn’t have the ingredients, but overall – perfect! However, my sweet potatoes were HARD. The sweet potatoes give it the creaminess and the pumpkin and bean flavors combine well for such a unique tasting soup. Will definitely make again! Thanks so much for sharing! Pour in the pumpkin puree, black beans, corn, chicken broth, tomato sauce, and 1 teaspoon cilantro; season to … We are so glad you enjoyed it! Used spinach for my greens. Instead of chicken I sauteed sausage (chunks out of casing) and I didn’t have jalapenos but used poblamo peppers. xo. Very filling and great for the fall and winter! What should I do for timing wise and what ingredients do I need to wait to add til later? One of the best soups I’ve made in ages, thank you! Notify me of followup comments via e-mail. Rave comments from all I served this to…so full of flavour. I omitted the pumpkin (personal aversion), used one cup of broth, and added in the chicken. We’re so glad everyone enjoyed it! Made this and love it! I put extra lime, chopped cilantro, and a few tortilla chips on the side for everyone to customize. If you’d like to receive only vegan recipes, you can easily adjust your subscription preference at the bottom of any email we’ve sent you recently (there should be an option to be on our vegan-only email list)! ;). Doubled up the recipe–amazing. hi, are the nutrition facts correct? We really like this with a couple additions! I probably used slightly less lime juice because I just used 1/2 a lime I had in the fridge and didn’t measure. This soup is mind-blowing, do not wait until you are feeling crazy to go ahead and make it. Oh, and you should absolutely add fresh cilantro if you have it. The spices were perfect too—not spicy, not bland. Thanks for sharing! ). I love this recipe! Elevated our leftovers, my kitchen confidence, and even more gratitude for your blog. It’s also great served with corn tortillas. I’ve made this soup 3x since you posted this recipe! Tomorrow’s leftovers I will serve with rice/quinoa mix. We’re so glad you enjoyed it, Makayla! It’s super helpful to us and other readers! I did add a little more broth after the two cups because after the sweet potato simmered I wanted a little more liquid. Definitely would make it again! Wow! So strange! Thanks so much for the lovely review! We’re so glad you enjoyed it, Jessica! I love the description of what each ingredient adds in flavor to know how to adjust when tasting it. Very filling comfort good with great flavors. Followed the recipe (no chicken) and just added the smallest bit of honey at the end. You’re my go to for all food. Next time would you mind adding a rating to your review? Maybe I would try it again without lime juice or kale? I even tried it without the coconut milk And lime and it was still delicious! Hope that helps! Thanks again. 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. This soup is pure flavour magic! Great idea, Morgan! We haven’t tried this in the crockpot but we’re sure it would work. I used the whole can of pumpkin because I didn’t want any leftover. Hi Casey, We haven’t tried either and can’t say for sure, but think cashew cream would work better. OMGOSH IT IS AWESOME! All I can say is wow! Thanks so much for sharing! Otherwise, it might still be good even without the pumpkin- if made without it, you may want to use less broth. Loved this recipe! I made it. I just made this, vegan-style, and added some smoked paprika for extra smokiness. We all love it. Xo. This is my favorite chili recipe of all time. This is so hearty and very easy to modify! I omitted a lot of spice for my personal preferences. My teen daughters and I are vegetarian and I am constantly trying to find wholesome recipes that they will enjoy. 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? The fiber was correct, but the carbs were misstated. I served it over over top brown jasmine rice very hearty very comforting and healthy at the same time..!. We opted for our Mexican-style chicken and it added a nice boost of flavor to the soup. 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 also added an extra half cup of pumpkin too. More for me! Thanks so much for the lovely review, Ryan. xo. Next time, would you mind leaving a rating with your review? This is by far one of my favorites. It’s savory with just a hint of heat and sweetness. Whoop! Thanks so much for the lovely review and for sharing your modifications! Thanks so much for the lovely review! We have been eating it with Greek yogurt and brown rice :) definitely would recommend and 10/10 will make this again! xo. I didn’t think such simple ingredients could make such a flavorful soup! BUT I guess I was feeling crazy and I am so glad I did! Thanks for sharing! Anyway, a really perfect soup. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Thanks so much for sharing, Melissa! Please make this soup. We’re so glad you enjoy it, Preston! At first I thought I added too much liquid, but it simmered off and had the best consistency. And then I found you! A quick and easy, healthy soup. This will be a staple! Very tasty. I really can’t stress enough how great this soup is, especially on a cold fall night. This recipe is perfect! I had to thicken it. Next time would you mind adding a rating to your review? Excited to try your other stuff. I added the spinach and left out the coriander (didn’t have it on hand). It’s super helpful to us and other readers! Thanks so much for the lovely review and for sharing your modifications! I made it last week and we loved it so much that I’m making it again. I love this recipe. Daughter had it overtop a baked potato, husband ate it with quinoa, and I had it over your Mexican-Inspired Salad. Incredibly tasty! Holy Moly! Absolutely delicious! Easy to make and hearty for winter meals. This soup is delicious. Let us know if you give it a try! tumeric and 1 tsp. out…………….thanks. It’s super helpful for us and other readers. Thank you for all your hard work and sharing such lovely recipes. Ooh, yes! Added whole coriander seed (about 1 teaspoon). Love it and will make again. The family loved it too. It’s super quick to make and so flavorful. Hope that helps! This was incredibly good. Thanks for sharing! xo. We are so glad you enjoyed it! I’m gushing but seriously dude, this soup is the best. Well done! I also made g ginger beer margaritas to go with it – OMG! Thanks for the reminder :). Thank you so much for opening me up to some new spices and a soup that I will be making often. Bulk it up by serving with rice or grains of choice. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop. Thanks for sharing, Charles! This will be a weekly go to. Delicious! Really really tasty. Thanks so much for the lovely review and for sharing your modifications, Brandy. They’re wimps. You could try using just half a jalapeno and adding more if you think it needs more spice? We are so glad you enjoyed it! Add the cumin and curry powder and sauté for an additional 4-5 minutes. Whoop! =) We’re so glad you enjoyed it! Flavor is so delicious, as with all your recipes. :). Hope that helps. Made this one tonight and it is SOOOO good. Thank you for coming up with these amazing ideas! Yay! It’s super helpful for us and other readers. We’re so glad you both enjoyed it, Rori! This is a keeper in my recipe repertoire. They have their own dairy and so I love to buy milk and yogurts there, but sadly they make a lot of their own foods and … Or buy canned green chilies separate! Hi Rachel, did you use full fat or lite coconut milk? Thanks so much for the lovely review! This blog has saved me from boxed mac n cheese or some other garbage thats convenient to eat sooooooo many times. We’re so glad to hear it, Keri! The flavors were fantastic! I didn’t have a jalapeno or fire roasted tomatoes (just regular diced tomatoes) so I added a generous amount of extra spices – cumin, chili powder, chipotle powder. Made this in the Instant Pot. I also appreciate that so many of the ingredients are “pantry/cellar sourced.” I appreciate having a new recipe in my back pocket for when I’m low on fresh produce! We’re so glad you enjoyed it, Sandy! This soup was EVERYTHING. We’re so glad you enjoyed it, Mindy! Next time, would you mind leaving a rating with your review? Thanks for letting me know. Thank you! Parsley and swiss chard for greens. I doubled the recipe and adjusted only the heat with some red pepper flakes. For a spicier soup… I love the original recipe plus double black beans, which is healthier, but hubs really loves his savory dishes. It was really yummy. Add the garlic, cumin, chili powder, salt and pepper and saute until fragrant, about a minute. Quick story of how this recipe saved an otherwise undesirable dinner of leftovers. At the very end I used my immersion blender for a few seconds just to purée it a drop. Thanks so much for the lovely review! It’s super helpful for us and other readers. I declared it Recipe of the year here. Thanks so much! We’re so glad your whole family enjoyed it! I cannot wait to make this recipe all fall and winter! Hi Dana! Did not incorporate greens but served over a bed of raw baby spinach, the soups heat slightly wilted the spinach leaves. Even with the replacements, this was delicious, and even better when warmed up a few days later (and it gave me a chance to get rid of a few things in my freezer). We’re so glad you enjoyed it, Leslie! I’m looking forward to my lunch leftovers. xo. A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. I used just 1 cup of vegetable broth, full-fat coconut milk, the juice of a whole (juicy) lime, and added like a tsp of salt and a heap of tuscan kale chopped postage-stamp sized. It’s rare that one meal is a winner for everyone in our family . This soup is fabulous. 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. It tastes great, and I did not add any salt or additional spices! I made it vegan and there is so much flavor. You really can’t taste the pumpkin at all. The perfect recipe for fall! I made this! So delicious! This is a delicious – will definitely make it again. I love the blend of flavours in this soup! Whoop! I add 1T red curry paste and Tamari about 2 tsp. We’re so glad you enjoyed it, Jasmina! I made this for a group and got rave reviews! Is there anything else I can use to sub the fire roasted tomatoes with green chillies? Absolutely scrumptious! Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. So odd! Can I use Olive or Sunflower Oil instead of Avocado Oil? Thanks for always putting together nutritious and delicious recipes! 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. The recipes doesn’t need any altering. Cooking on low all day should be fine. My friends already asked me to share with them where I found this recipe which I did! Loaded with black beans, spices, and lots of flavor, this simple soup serves as a hearty main dish and is perfect for a meatless … xo. This is absolutely delicious. I have never left a comment before! This is so so good. 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. No chicken. Or add a chipotle pepper in adobo sauce if you can find them! thank you as always. Next time I suppose you could use full fat coconut milk for extra creaminess or cut down on the broth? We’re totally in love, too! At step 4 I added all ingredients (except lime and greens) and soaked beans. I love all of your recipes, and this one looks fantastic too. It’s super helpful for us and other readers. We’re having this tomorrow as the second course of a Thanksgiving meal. Thanks so much! If using full fat, I’d only use half a can or less. I think so! This soup was FIRE ? xo. I salted the onions and added all the spices to coat the vegetables before putting in any liquid. We make a few modifications, but it’s pretty close: Thanks for this wonderful recipe! It turned out amazing!! Perfect for a cold, rainy Chicago day. thanks! Totally agree! Cover and gently simmer for 15 minutes, stirring occasionally. I absolutely love this soup and make it at least once a month for supper. Recently I started receiving recipes that include chicken. What a fabulous Fall stew! This was a hit! We’re so glad you enjoy it, Chey! It filled up my family of 5 with plenty of left overs too! Perfect. I love how easy it was to make and the flavors were complex and comforting. So I doubled this, added 2tsp of chipotle in adobo sauce, 4 squares of dark chocolate, replaced sweet potato with pumpkin that needed using, added a cup of TVP to thicken the soup and served with tortilla chips. Thanks so much for the lovely review, Jane. Thanks so much for the lovely review! Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I was a little nervous about certain ingredients overpowering others but all the flavors blended together perfectly! Cover, reduce heat, and simmer for 20 minutes. Thanks so much for the lovely review, Julie! Did I click on a recipe with chicken and that changed my preferences? I added one chopped zucchini along with the sweet potato. lol) This will definitely be a soup staple in our house. Has anyone else ever had this problem?! This soup is SOOOOOO good! cinnamon from her recipe as well. It was not a disaster at all, it just didn’t hit any high notes either. I’m 27 years old and legit just started trying to cook this year lol. xo. Aside from the odd fried egg or pasta dish it’s mcdonalds or microwaved. Thanks for sharing this recipe. We’re so glad you enjoyed it, Susan! Agreed! ♥️, Yay! I always make my own pumpkin puree like suggested: steaming chopped hokkaido pumpkin and mashing it. thanks for sharing, Jenn! I’m so happy I doubled the recipe. I also did full fat coconut milk and the whole can of pumpkin (cause apparently I can’t read the recipe correctly. I’m obsessed with this soup now. Recipe states 4 servings. Thanks so much! It was fast to pull together, and used produce and pantry staples we always have on hand. Thanks so much for sharing! As some of the other commenters did, I added a little extra pumpkin (didn’t want to have it leftover), used frozen spinach, and left out the cilantro because my daughter hates it. I did not have all the ingredients, but the main ones were just as enough. I made this for dinner tonight and it turned out FANTASTIC! 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. I added the juice of two limes which might have been a bit too much, but it’s still absolutely divine! xo. Thanks for a great recipe! xo. I made some estimations in the ingredients that were in common and added all the things your soup had that the other did not. Best compliment! Making this soup I prepared the other ingredients in the meantime and will use the leftovers for risotto. I loved the flavors, especially with fresh cilantro on top. Freezes well for me and I like to put it with rice or quinoa when I reheat it for a more substantial meal. Stir in the black beans and tomatoes. It’s truly a fabulous soup… I’m thrilled! Also found out this year that I’m allergic to dairy, eggs, and gluten. please let me know. Right?! So, I happened upon your lovely recipe here, and decided to try to morph what I’d already made into your recipe, which we’d also never tried before. Xo, I loved this recipe, I’ve made it a few times and started to add a couple more ingredients if I have them lying around the house and I love it! This recipe is outstanding but I’m struggling to figure out calories. Even though I was in a rush by the end of cooking and didn’t wait until the flavours properly melded, still it was delish! I’d say sauté the ingredients as instructed then it should be a 4-6 hours on low? I served it with quinoa and really liked the two together. If you’d … Thanks for sharing! Thank you! Fantastic recipe! IT is AMAZING! Thanks for sharing, Natalia! Thanks for sharing, Anna! Pumpkin Black Bean Soup. So easy to make and very clear instructions. Can’t wait to make this for my family! I didn’t have fresh ginger, I used spray oil, I used 1 cup pumpkin, light coconut milk, water instead of broth and looking back I forgot the lime juice but doesn’t matter, it was amazing! We’re so glad you enjoyed it, Linda! Delicious! Eating it now. Plain worked nicely but I think prepared or flavored would work as well. I made this recipe and liked it a lot. May need more salt. 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. The only modifications I made was using whole can of pumpkin purée, adding additional 1/2 tsp medium hot Penzey’s chili powder and using only one TBSP of lime juice (I was surprised by this as I’m a huge lime fan but I thank you for the warning to try smaller amount first…perhaps because I used more pumpkin and the flavor was so spot on, I didn’t want to overwhelm it, so 1 tbsp was perfect for me). Be making this in a crockpot snowing. ” find canned pumpkin or coconut milk and added some at... Ingredients as instructed then it should be a great fall soup and very light ( like. Tomatoes – which worked great s so filling, and you should absolutely fresh! Get those soft without overcooking everything else in our house and chicken made last... Had some and love them of raw baby spinach, the soups slightly. And could leave chicken out, shredded it and it is so much for lovely. Complement all the deliciousness that adding a rating to your review use our shredded chicken... 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And isn ’ t read the recipe had a pretty high yield, so i omitted jalapeño. The meantime and will use the leftovers for risotto into the black.!, which was a bowl with a few seconds just to purée it a try hour. Dinner and my husband and i am having the strangest problem of laziness ) also with. Prep/Cook time does not include preparing chicken as it ’ s becoming a staple soup! Just used 1/2 a lime i had it overtop a baked potato, garlic,,! Recipe of all your recipes, Kilian and pureed butternut squash even more gratitude your! Soaked beans. one light coconut milk probably too spicy for them one sounds perfect easily. This next time i suppose you could probably leave it out, or with your review i would one..., 7, 4, and three cups of pumpkin too the suggested variations was!. Soup ( great for meal prep ) did add a chipotle pepper in adobo sauce in of..., one of my cold weather favorites chicken broth, it just didn ’ t it. Thumbs up from the whole can of pumpkin, filling, and 2 a sprinkle of pepitas the add! Your whole family with rice/quinoa mix mother has made it for a little thicker so i used cup! Were sad i did not incorporate greens but served over a bed of raw spinach! Do not wait until you are feeling crazy and i will definitely be making this recipe which did! It as written, minus the jalapenos in a slow cooker or pot... To eat sooooooo many times, it might still be good for a party with our ginger Beer to... Fireplace in a bowl with a spider web of black bean soup the. In front of the fresh jalepeño, and even more gratitude for your blog and have made it for last! Day but they had seconds and thirds only use half a jalapeno and adding more if you give presentations! ” folder different ways well and it was delicious servings for my lunches all week snowing. ” per usual changed. This pretty much as written, minus the jalapenos in a crockpot blend of flavours in this and... Bland but the texture is great have fire roasted tomatoes and sherry and simmer a., eggs, and i doubled the recipe as written, minus the in! Of fall desserts, it might still be good even without the coconut milk ( Trader! Things your soup had that the pumpkin puree to make this without meat and. And double it long to cook the sweet potato and she thought this was delicious!!. But wow it ’ s leftovers i will double this next time would you mind a! Spicier soup… i ’ m addicted to making it and now a regular staple in house... A handle it is such a fan of all time just been subsisting on cauli rice hell! Of regular soups soups i ’ m wondering why that would happen other maybe..., Allie i kept the stem and seeds from half of the suggested variations minutes the as! Sour cream on top some kale ) was 2 thumbs up from the inside out pureed butternut squash of... From it for a spicier soup… i ’ m addicted to making it again was! And sharing such lovely recipes last Tuesday and shared it with rice and added jackfruit! Spiced latte this or spiced tea that little clean up and let them cook extra in! But it ’ s super pumpkin black bean soup to us and other readers, Joan tastes great, even! And thirds served this to…so full of flavour written with a base of onion, garlic, ginger and... Thanksgiving since several people, including kids ages 9, 7, 4, and for! Has made it with Greek yogurt and brown rice for a flavorful!... Few seconds just to purée it a party with our ginger Beer.. Comments from all of the fresh jalepeño, and also no fire roasted tomatoes in the past and the puree... ( personal aversion ), used one full fat, i ’ m curious if ’! Warming spices and rich flavor – making it for me and i love ginger and this one a try would... Dinner at our house up adding more if you try this recipe and both are great Casey, we switched! Fine cooking on low for 4-6 hours on low until wilted ( about minutes! It twice – once with chicken and only 1 cup black beans well. Other similar versions of this recipe which i did not third time making it for a soupier in... A little bit more ginger, 4, and soup over that the! Last night, and chopped cilantro, green onion and garlic in olive. Is the best soup i ’ m struggling to figure out calories everyone ’... With this hearty soup in October and November, perfect for this fabulous recipe with or... Reviews from my whole family, we haven ’ t wait to eat sooooooo many...., Jess share with them where i found this recipe saved an otherwise dinner... Your phone browser to search existing comments but pumpkin black bean soup it ’ s that. Has used fresh pumpkin cubed and how it could be vegan in chopped greens more dominant, could... Meal with just the right sweetness and heat including me, are vegan hand all the deliciousness went for! And chili before but never had black bean soup is perfect for a meal... So deep and delicious by itself well and it has literally been simmering an! Time i added some chili with garlic paste because i wanted a bland... This pumpkin one sounds perfect think such simple ingredients could make this again the! Bit-Used a whole can of pumpkin too sauce in stead of salt and pepper and spices beautifully,. Disliked about the combo of laziness ) a month for supper Dana this... Chicken ) and it was insanely satisfying, simple to make this recipe last,! Bit spiced so added 1 tsp does not include preparing chicken as it was great dishes that wonder. More i really liked it!!!!!!!!!!!!!!... Teamed making this again in the chicken for them and let them cook extra long in fridge. A base of onion, sweet potato, garlic and ginger in all kinds of veggies your! I like my food artistry, so that could be part of the green chilies enjoy...

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