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Pumpkin And Black Bean Soup

Pumpkin and black bean soup with a thick, lightly blended texture—made by simmering pumpkin puree, black beans, and Rotel in broth. Finished with lime juice and served with fresh toppings like sour cream, avocado, cilantro, and red onion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin and black bean soup
  • 2 can (15 oz) pumpkin puree
  • 2 can (15 oz) black beans, drained
  • 1 onion, diced
  • 4 clove garlic, minced
  • 4 cup chicken or vegetable broth
  • 1 can (10 oz) Rotel tomatoes
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 0.25 sour cream for serving
  • 0.5 avocado for serving
  • 0.5 cilantro for serving
  • 0.25 lime for serving
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a Dutch oven over medium-high heat, then sauté the onion for about 4 minutes until softened (visual cue: translucent edges).
  2. Add the garlic, cumin, chili powder, smoked paprika, and cinnamon and cook for 2 minutes, stirring, until fragrant (visual cue: spices look slightly toasted).
Simmer and thicken
  1. Add the pumpkin puree, black beans, Rotel tomatoes, and broth, then bring the soup to a boil (visual cue: rolling bubbles across the surface).
  2. Simmer for 20 minutes, then partially blend for a thicker texture (visual cue: mixture turns slightly chunky and creamy).
Finish and serve
  1. Stir in the lime juice, then season with salt and pepper to taste (visual cue: flavor is balanced and not flat).
  2. Serve hot, topped with sour cream, avocado, cilantro, and lime (visual cue: bright green and creamy swirls on top).

Notes

Pro tip: Partially blend only until the soup looks thick and spoon-coating—leave some black bean texture for contrast. Refrigerate up to 4 days; reheat gently on the stovetop. Freeze up to 3 months (freeze without sour cream/avocado toppings). For a dairy-free swap, use dairy-free sour cream or omit it.