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Hearty Pumpkin Black Bean Soup

A delicious Fall savory soup
Prep Time15 mins
Cook Time30 mins
Servings: 6


  • 1 medium yellow onion chopped
  • 2 large cloves garlic diced
  • 2 tablespoons olive oil
  • 2 teaspoons white vinegar
  • 1 - 24 oz can pure pumpkin not pumpkin pie filling
  • 2 - 15 oz can black beans
  • 3 cups chicken stock
  • 1/2 cup beer lager
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cloves
  • 2 tablespoons hot sauce
  • 1/2 teaspoon salt
  • additional salt and pepper to taste
  • chopped green onion and shredded cheese to garnish


  • This dish will cook in two pots which merge into one.
  • In a large sauté pan, add olive oil to pan and warm over medium-high heat. Add onion and garlic and cook until translucent. Add vinegar to pan and de-glave with onion and garlic still in the pan.
  • Simultaneously, add 3 cups of chicken stock to a second large pot and bring to a boil. Add two cans of black beans and reduce heat to medium.
  • Returning back to sauté pan, add pumpkin puree to cooked onion and garlic and stir. Add chili powder, paprika, curry powder and ground cloves to pumpkin-onion-garlic mixture. Once all ingredients are combined, add in small increments to the larger pot of boiled stock/beans. As you add the pumpkin mixture stir and lightly mash the black beans. Once all pumpkin has been added to the stock/bean pot, add salt, pepper, beer and hot sauce.
  • Cover with a lid and cook over medium heat for 10 minutes.
  • Serve hot in a bowl and garnish with chopped green onion and shredded cheese.