Creamy Pinto Bean Pumpkin Soup

My Creamy Pinto Bean Pumpkin Soup is easy to make and requires only a few main ingredients. Make a big pot and enjoy this soup for lunch or dinner during the busy week. Garnish this hearty vegan soup with your favorite toppings and serve with bread or chips.

Why You’ll Love This Creamy Pumpkin Soup

• Mexican-inspired – This pinto bean and pumpkin soup is flavored with warm Mexican-inspired spices, like cumin and smoked paprika. Green chile, which is more New Mexico-inspired, is blended into the soup and complements the other flavors well.
• Perfect for fall – Pumpkin soup is the epitome of fall comfort food and adding pinto beans makes it even heartier. Enjoy with freshly baked bread for a perfect autumn meal.  
• Easy to make – Most soups, this one included, are great because they’re made in one pot. I do like to blend my soup in a blender, but if you rinse the blender right after use, it should be easy to clean!

Creamy Pinto Bean Pumpkin Soup Recipe Ingredients

• Mirepiox – The base of this soup is a traditional mirepiox with diced onion, celery and carrot. I also added a few cloves of minced garlic for extra flavor.  
• Pinto Beans – I waffled about using pinto or black beans but eventually went with pinto beans because they have a milder flavor than black. That allows the pumpkin flavor to stand out more. You can use any kind of beans you like, though.
• Pumpkin – I used canned pumpkin puree that I bought at the grocery store.  Homemade puree can also be used. Sweet potato or another squash puree can be substituted if needed.
• Canned Tomatoes – You can use fresh tomatoes if you like, but I always have canned tomatoes on hand, so they were easy to use. I prefer the petite diced tomatoes. They usually come in a few different flavor options, which can be nice for adding extra flavor.
• Green Chile – I used one small can of diced green chile. I love its taste, and I live in the land of green chile (New Mexico), so I love adding it to my recipes when I can.
• Spices – This soup contains a handful of different spices, but if you have a fully stocked spice rack, it shouldn’t be a problem.
• Broth – I like to use a vegetable broth concentrate that I mix with water.  It’s cost-effective and lasts a long time in the refrigerator. Use your favorite vegetable broth in this soup recipe.

How To Make Creamy Pinto Bean Pumpkin Soup

1. Heat a large soup pot over medium heat and add the olive oil, diced onion, celery, and carrot. Add a pinch of salt, give everything a good stir, and let the veggies cook until softened, 5-7 minutes. Add minced garlic, stir, and cook for another 1-2 minutes.
2. Add all of the spices, mix well, and let the vegetables cook with the spices for about 30 seconds. Add the pinto beans, green chile, diced tomatoes and pumpkin puree. Mix everything together well and let everything cook together for 2-3 minutes, until bubbling. Pour in the vegetable broth, mix together, and allow the soup to come to a simmer.
3. If you prefer a chunky soup, it can be eaten just like that. I happen to love creamy soup, so I blended mine up in a blender. Use a big ladle to carefully transfer the soup from the pot to the blender or food processor.  You may want to do this in two batches. Blend soup until smooth and creamy, about 2-3 minutes.
4. Pour the soup back into the pot, warm it to the desired temperature, and enjoy it with your favorite garnishes. I like to serve it with avocado, cilantro, pepitas, and corn chips.  

Recipe Frequently Asked Questions

• This pumpkin soup recipe is already both gluten-free and vegan.
• Is this pinto bean soup spicy?  You can make it as spicy as you like.  I added hot green chile, which gave my soup a kick, but mild chile can also be used.
• Can this soup be frozen? Yes. Allow the soup to cool completely and then place it in a freezer-friendly container. Freeze for up to 3 months. Thaw on the counter or in a soup pot.
• How long do leftovers last? If stored in an air-tight container in the refrigerator, they should last about 4-5 days.
• Can black beans be used? Yes, you can easily swap out black beans for pinto beans.  

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Cozy Vegetarian Soup Recipes?

Quick and Easy Vegetarian Lentil Soup

Smoky Vegetarian Split Pea Soup

Veggie Packed Creamy Broccoli Cheddar Soup

Easy Roasted Butternut Squash Soup

Smoky Black Bean and Sweet Potato Soup

Creamy Pinto Bean Pumpkin Soup

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• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

My Creamy Pinto Bean Pumpkin Soup is easy to make and requires on a few main ingredients. Make a big pot and enjoy this soup during the busy week, for lunch or for dinner. Garnish this hearty vegan soup with your favorite toppings and serve with bread or chips.

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Ingredients

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• 2 teaspoons olive oil
• 1/2 cup diced yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 2–3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 1/2 teaspoons paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 3 (15 oz) cans pinto beans, drained and rinsed
• 1 (14.5 oz) can petite diced tomatoes, with most of the liquid drained out
• 1 (4 oz) can chopped green chile (whatever degree of heat you like)
• 1 cup pumpkin puree
• 2 cups vegetable broth*
• Salt and black pepper, to taste

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Instructions

1. Heat a large soup pot over medium heat and add in the olive oil, diced onion, celery and carrot.  Throw in a pinch of salt, give everything a good stir and let veggies cook until softened, 5-7 minutes.  Add in minced garlic, stir, and cook for another 1-2 minutes.
2. Add in all of the spices, mix well and let vegetables cook with the spices for about 30 seconds.  Add in the pinto beans, green chile, diced tomatoes and pumpkin puree.  Mix everything together well and let everything cook together for 2-3 minutes, until bubbling.  Pour in the vegetable broth, mix together and allow the soup the come to a simmer.
3. If you prefer a chunky soup, it can be eaten just like that.  I happen to love creamy soup so I blended mine up in a blender.  Use a big ladle to carefully transfer the soup from the pot to the blender, or food processor.  You may want to do this in two batches.  Blend soup until smooth and creamy, about 2-3 minutes.
4. Pour soup back into the pot, warm to desired temperature and enjoy with your favorite garnishes.  I like to serve with avocado, cilantro, pepitas and corn chips.

Notes

I don’t like my soup to be too brothy, so I just added two cups of broth.  You can add extra if you prefer though.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner, Vegetarian
• Method: Stovetop
• Cuisine: Mexican Inspired