Nothing screams autumn like a warm bowl of soup, and this 1-Pot Pumpkin Black Bean Soup is the perfect addition to your fall recipe collection. The fusion of Thai flavors and classic chili make this soup full of big flavor that is SO satisfying. The best part? It’s gluten-free and absolutely delicious!
To begin, preheat your oven to 400°F. Cut a small sugar pumpkin in half and scoop out the seeds. Place the pumpkin, cut side down, on a baking sheet lined with parchment paper. Roast the pumpkin for 40-50 minutes, or until it’s tender and can easily be pierced with a fork. Remove the pumpkin from the oven and let it cool.
As the pumpkin is roasting, heat a large pot over medium heat. Add 1 diced onion and 4 minced garlic cloves. Cook until the onion is translucent, about 5 minutes. Add 1 diced red bell pepper and cook for an additional 5 minutes.
Next, add 2 cans of black beans (drained and rinsed), 1 can of diced tomatoes (undrained), 1 tablespoon of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of sea salt. Stir well to combine.
Scoop the cooled pumpkin out of its skin and add it to the pot. Add 2 cups of vegetable broth and stir well. Bring the soup to a low boil, then reduce the heat and let it simmer for about 20 minutes.
Once the soup has simmered, use an immersion blender to blend it until it’s smooth and creamy. Alternatively, you can transfer the soup to a blender and blend it in batches. Just be sure to blend carefully, as hot liquids can be dangerous.
To serve, garnish the soup with a dollop of coconut cream and a sprinkle of chopped cilantro. Enjoy!
This soup is not only delicious, but it’s also packed with nutrients. The pumpkin provides a ton of vitamin A, while the black beans are a great source of protein and fiber. Plus, the Thai-inspired flavors make this soup unique and flavorful.
So why not add this 1-Pot Pumpkin Black Bean Soup to your fall recipe rotation? It’s easy to make, gluten-free, and oh-so-satisfying. Enjoy!
