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Pumpkin Black Bean Soup with Chipotle

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Pumpkin Black Bean Soup with Chipotle

Autumn Arrives, Soup Season Begins

It’s that time of year again, folks – autumn is upon us! As the days grow shorter and the air grows crisper, our thoughts inevitably turn to the cozy comforts of the season. And for me, nothing says “autumn is coming” quite like the aroma of a bubbling pot of soup simmering on the stove.

Now, I know what you’re thinking – “But Alissa, it’s still technically summer! Pumpkin recipes in September? How dare you!” Believe me, I understand the sentiment. After all, I too have spent the better part of the last few months soaking up the sun and savoring the vibrant flavors of summer’s bounty. But as a self-proclaimed pumpkin enthusiast, I simply can’t resist the siren call of autumn’s star ingredient.

You see, in our household, we have a little ritual. As the first hints of fall start to creep in, my husband and I wander around the house muttering to each other, “Autumn is coming, autumn is coming.” It’s our version of the Stark family’s infamous “winter is coming” mantra from Game of Thrones. And just like the Starks, we take this seasonal change very seriously. In fact, if we had a family flag, I’m convinced it would feature a pudgy house cat – because nothing says “autumn is coming” quite like curling up with a cozy bowl of soup and a furry feline companion.

A Creamy, Comforting Soup

So, without further ado, let me introduce you to my latest autumnal creation: Pumpkin Black Bean Soup with Chipotle. This soup is the perfect marriage of fall flavors, with a rich and creamy coconut milk base, punctuated by the earthy sweetness of pumpkin and the smoky heat of chipotle peppers.

Now, I know what you’re thinking – “Pumpkin in soup? Isn’t that a bit…unusual?” And to that, I say – not at all! The beauty of canned pumpkin puree is that it can be used year-round, providing a subtle yet indulgent creaminess to all sorts of savory dishes. In this case, the pumpkin acts as a natural thickener, giving the soup a velvety texture that’s downright irresistible.

But the real star of the show is the chipotle pepper. These smoky little morsels pack a serious punch, adding a delightful kick of heat that perfectly complements the sweetness of the pumpkin. And if you’re not a fan of spice, don’t worry – you can easily adjust the amount to suit your taste preferences. A sprinkle of smoked paprika makes for a great substitute if you want to tone down the heat.

A Cozy, Comforting Meal

Now, I know what you’re thinking – “Pumpkin and black beans? That’s an…interesting combination.” But trust me, this soup is the epitome of autumn comfort food. The earthy, protein-packed black beans provide a hearty base, while the pumpkin and coconut milk lend a creamy, indulgent texture that’s sure to warm you from the inside out.

And the best part? This soup is incredibly easy to prepare. Simply toss all the ingredients into a pot, let it simmer away, and voila – you’ve got a delicious, nourishing meal that’s ready to enjoy. Serve it up with a sprinkle of toasted pumpkin seeds for a little extra crunch, or pair it with a crusty slice of bread for dipping.

Whether you’re a die-hard pumpkin fanatic like me or you’re just looking for a cozy, comforting meal to enjoy on a chilly autumn evening, this Pumpkin Black Bean Soup with Chipotle is sure to hit the spot. So grab a spoon, curl up on the couch, and let the flavors of the season transport you to a cozy, autumnal oasis. After all, as we like to say in our household, “Autumn is coming!” And this soup is the perfect way to celebrate its arrival.

Pumpkin Black Bean Soup with Chipotle: The Recipe


  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1-2 tablespoons minced chipotle pepper in adobo sauce (start with 1 tablespoon and add more to taste)
  • Salt and black pepper to taste
  • Toasted pumpkin seeds, for garnish
  • Chopped fresh cilantro, for garnish


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until translucent.
  2. Add the garlic and jalapeño (if using) and sauté for 1-2 minutes, until fragrant.
  3. Stir in the cumin, coriander, oregano, smoked paprika, and cinnamon. Cook for 1 minute to toast the spices.
  4. Add the pumpkin puree, black beans, coconut milk, and vegetable broth. Stir in the minced chipotle pepper, starting with 1 tablespoon and adding more to taste.
  5. Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
  6. Season with salt and black pepper to taste.
  7. Serve the soup hot, garnished with toasted pumpkin seeds and chopped fresh cilantro.

Enjoy this cozy, comforting Pumpkin Black Bean Soup with Chipotle any time of year! And don’t forget to visit Home Cooking Rocks for more delicious recipe inspiration.


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