Smoky Black Bean and Pumpkin Soup

Name: Smoky Black Bean and Pumpkin Soup
Cook time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil for sautéing; 150 g yellow onion small dice; 12 g garlic minced; 4 g ground cumin; 4 g smoked paprika; 2 g chili powder; 5 g salt divided; 0.5 g black pepper divided; 425 g pumpkin purée; 600 g canned black beans drained and rinsed, divided; 900 ml vegetable broth; 250 ml water; 15 ml maple syrup; 10 ml apple cider vinegar; 200 g canned black beans drained and rinsed, divided; 30 ml lime juice freshly squeezed; 3 g salt divided; 0.5 g black pepper divided; 8 g cilantro chopped, for garnish; 30 g pepitas toasted, for garnish; 60 g plain yogurt for serving, optional

An American-inspired soup built on canned black beans and pumpkin purée, with smoked spices for depth and lime for contrast. A portion is blended for body while some beans stay intact for texture. Pepitas add a crisp garnish; the soup eats as a complete main on its own.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml olive oil for sautéing
150 g yellow onion small dice
12 g garlic minced
4 g ground cumin
4 g smoked paprika
2 g chili powder
5 g salt divided
0.5 g black pepper divided
425 g pumpkin purée
600 g canned black beans drained and rinsed, divided
900 ml vegetable broth
250 ml water
15 ml maple syrup
10 ml apple cider vinegar
200 g canned black beans drained and rinsed, divided
30 ml lime juice freshly squeezed
3 g salt divided
0.5 g black pepper divided
8 g cilantro chopped, for garnish
30 g pepitas toasted, for garnish
60 g plain yogurt for serving, optional

Instructions

Heat the olive oil in a 6-liter pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent. Add the garlic, cumin, smoked paprika, chili powder, 5 g of the salt, and 0.5 g of the black pepper; cook for 30 seconds until fragrant. The onion is soft and the spices smell toasty, not raw.
Stir in the pumpkin purée, 600 g of the black beans, vegetable broth, water, maple syrup, and apple cider vinegar. Bring to a simmer, then cook gently for 12 minutes. The soup is simmering steadily and the flavors are blended; the pumpkin no longer tastes raw.
Use an immersion blender to blend about one-third to one-half of the soup in the pot, or transfer a portion to a blender and return it. Stir in the remaining black beans, then simmer for 5 minutes to heat through and thicken slightly. The soup looks thickened, with some beans still whole and the texture creamy but not completely smooth.
Stir in the lime juice and the remaining 3 g salt plus the remaining 0.5 g black pepper. Taste and adjust only if needed within the listed seasoning. Ladle into bowls and top with cilantro and the toasted pepitas if using. Serve with plain yogurt if desired. The soup tastes smoky, lightly sweet, and bright, with a clean lime finish and hot serving temperature.