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+ servings
One bowl of Pumpkin Black Bean Soup with spoon.

Pumpkin Black Bean Soup

Course: Main Dish, Soup + Stew
Keyword: vegan option
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Gluten-Free
Preparation: One Pot/One Pan
40 minutes
Total Time: 40 minutes
Servings: 2 quarts
Author: Pam Spettel
Comfort food at its best, let Pumpkin Black Bean Soup be your secret weapon in defense of friendship. Pumpkin gets a reprieve from sugar and spice in this happy marriage of savory black beans and cumin.
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Ingredients

  • 4 15 oz. cans whole black beans, drained See Notes section for cooking beans from scratch.
  • 1 15 oz. can whole or diced tomatoes
  • 4 tablespoons olive oil
  • 2 cups onion, diced (about 2 large onions)
  • 2 poblano chilis, diced
  • 8 cloves garlic, minced
  • 8 oz. pancetta or bacon, diced (optional) Omit for vegan option.
  • 3 tablespoons ground cumin
  • 2 teaspoons Mexican oregano
  • 1 tablespoon Kosher salt
  • teaspoons ground black pepper
  • 2 15 oz cans pure pumpkin Or one 28 oz. can.
  • 4 cups water
  • 1 can Stout or other favorite beer (optional) I love Athletic Brewing Company's non-alcoholic All Out Stout for this.
  • 2-3 tablespoons red wine vinegar, or to taste at the table
  • pumpkin seeds, cilantro, green onion, and/or sour cream as toppings

Instructions

  • Blend together in a food processor HALF of the black beans and the canned tomatoes. Process until nearly smooth. Set aside.
  • Heat the olive oil in a large soup or stock pot to medium-high heat. Add the diced onions, poblano, garlic, pancetta (if using, salt, and pepper. Stir together, and allow the vegetables to thoroughly soften as the pancetta crisps up a bit, stirring frequently and adjusting heat to prevent them from browning, about 7 minutes. Add the cumin and Mexican oregano, stir, and allow to cook another 3 minutes or so.
  • Add the blended bean/tomato mixture to the sauteed vegetables and stir. Stir in the pumpkin, and then stir in the water and stout (if using). Simmer and stir frequently for 20 minutes or so to slightly condense and thicken, and to let the flavors come together. Stir in the remaining whole beans and serve. If you are making this in advance of serving time, add the beans in the last five minutes before serving to they don't overcook and collapse.
  • Right before serving, stir in the vinegar and taste to adjust seasoning. Ladle into bowls, serve plain, or garnish with your favorite combination of topping ingredients.

Notes

For cooking the black beans from scratch:
If you are cooking your black beans from their dried state, you can omit the pancetta and include a ham hock, which adds a lovely smoky flavor and a little smoked pork to the pot. For the vegan option, of course, do not add a hock.
You'll need:
Soak the beans 4-6 hours covered by 2" in water. Place the beans and their soaking water (I think this preserves some color, flavor, and nutrients, but you may also drain the beans and start with fresh water) and the ham hocks (if using) in a pot large enough to cover by 2" of water. Bring to a rolling boil for five minutes. Reduce heat to low and simmer for 1-2 hours, with a lid set ajar. Stir every now and then, and begin tasting for doneness at the one-hour mark. Try your best to not overcook the beans-- just cook until they are tender to the tooth, but have retained their shape. 
Proceed with the recipe as directed in step one. 
With this method, drain the beans through a colander and use the cooking liquid (pot liquor) to replace some or all of the water. This captures the extra flavor the cooking liquid offers into the soup. After the ham hock cools, pick any meat from it and reserve until step four, adding it back with the whole beans.