1-Pot Pumpkin Black Bean Soup
by Minimalist Baker
A fusion of Thai flavors and classic chili, this 1-pot pumpkin black bean soup is perfect for colder months. It’s nutritious, easy to make, versatile, and incredibly satisfying.
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Prep: 15mins Cook: 30mins Total: 45mins
- 345 kcal
- Carbohydrate content
- 56.2 g
- Fat content
- 8.9 g
- Fiber content
- 17.2 g
- Protein content
- 12.2 g
- Saturated fat content
- 4.3 g
- Serving size
- 1 servings
- Sodium content
- 765 mg
- Sugar content
- 12.1 g
- Unsaturated fat content
- 3.13 g
- 1 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast
- 2 tsp avocado oil ((or sub water))
- 1 ½ cups diced white or yellow onion ((or sub shallot or red onion))
- 3 cloves garlic ((minced))
- 1 tsp fresh minced ginger
- 1 medium jalapeño, minced ((seeds and stem removed))
- 1 small sweet potato, diced ((skin on))
- 1 (15-oz.) can diced fire roasted tomatoes with green chilies
- 1-2 cups vegetable or chicken broth
- 1 ½-2 tsp ground cumin
- 1 tsp chili powder ((or add more to taste))
- 1/4 tsp ground coriander ((optional))
- 1 (14-oz.) can light coconut milk ((or sub full fat for a creamier soup))
- 1 cup canned pumpkin pureé ((or add more for more pronounced pumpkin flavor))
- 1 (15-oz.) can black beans, drained ((if not using chicken, double the beans for more protein and fiber!))
- 2-3 Tbsp lime juice
- Sea salt to taste
- 3 cups chopped greens ((optional // such as kale or spinach))
- Fresh cilantro
- Optional (if adding chicken): Fill a large saucepan with 4-6 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
- Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onion and sauté until translucent — about 4-5 minutes — stirring occasionally.
- Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
- Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil. Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
- Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
- Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
- Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
- Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.