Southwestern Pumpkin Soup
Warm up with a bowl of rich and velvety Southwestern Pumpkin Soup, a delightful fusion of creamy pumpkin and bold Tex-Mex flavors. This wholesome soup combines pantry staples like canned pumpkin purée, black beans, and sweet corn with aromatic spices such as cumin, chili powder, and smoked paprika for a warm, smoky kick. Made with coconut milk for a luscious texture and finished with a squeeze of lime juice for a refreshing tang, it’s the perfect balance of hearty and bright. Ready in just 45 minutes, this vegan-friendly soup is easy to make and ideal for chilly evenings. Garnish with fresh cilantro and serve with crunchy tortilla chips for a satisfying southwestern-inspired meal that’s sure to impress. Perfect for fall dinners, meal prep, or whenever you crave a healthy and flavorful dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 15 ounces canned pumpkin puree
- 4 cups vegetable broth
- 1 cup black beans, rinsed and drained
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 cup coconut milk (unsweetened, full-fat or light)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup tortilla chips (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes, or until softened and translucent.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1-2 minutes to toast the spices and release their aroma.
Add the canned pumpkin puree and vegetable broth to the pot. Stir until well combined, then bring the mixture to a simmer.
Simmer for 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches, then return it to the pot.
Stir in the black beans, sweet corn, and coconut milk. Simmer for an additional 5 minutes until the soup is warmed through.
Add the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips on the side, if desired.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 53.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4848 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
