Chipotle Pumpkin Black Bean Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 bowls
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 small carrots, peeled and diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, chopped
  • 2 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½-1 tsp chipotle powder
  • 1 tsp oregano
  • salt and pepper, to taste
  • 1 cup pumpkin puree, store bought or homemade
  • 3 15oz cans black beans, not drained
  • 2-4 cups vegetable broth
  • 1-2 tbsp red wine vinegar
  1. Heat oil in a large pot over medium high heat. Once hot, add the onion, carrot and bell pepper. Saute for 5-7 minutes or until onion is translucent.
  2. Add garlic and spices along with a couple heavy pinches of salt.Saute for 2 minutes then add the pumpkin. Continue to cook, stirring frequently for 2 more minutes.
  3. Add 2 cans of beans along with the liquid and 2 cups of vegetable broth. Bring to a boil then reduce heat and allow to simmer, stirring every so often until the carrot is soft, about 5-7 more minutes.
  4. Transfer soup to a high speed blender or use an immersion blender to blend until completely smooth. Add extra vegetable broth until desired thickness is achieved.
  5. Return to pot, add remaining can of beans and the liquid, red wine vinegar and salt and pepper to taste.
  6. Serve warm with salsa, guac, sour cream, chips, bread, etc. Go crazy.
Soup will keep in the fridge for up to a week.
Adjust the amount of chipotle powder you use to your own spice preference. I have to only put ¼ tsp in if my mom is eating it, whereas I prefer 1 tsp.
Know thy spice tolerance.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at