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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes, or until softened and translucent.

Step 3

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.

Step 4

Add the canned pumpkin puree and vegetable broth to the pot. Stir until well combined, then bring the mixture to a simmer.

Step 5

Simmer for 10 minutes to allow the flavors to meld.

Step 6

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.

Step 7

Stir in the black beans, sweet corn, and coconut milk. Simmer for an additional 5 minutes until the soup is warmed through.

Step 8

Add the lime juice, salt, and black pepper. Taste and adjust seasoning as needed.

Step 9

Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips on the side, if desired.

Nutrition Facts

Serving size	(2396.3g)

Amount per serving	% Daily Value*
Calories	2455.2

Total Fat 138.1g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 8.8g
Cholesterol 8.5mg	0%
Sodium 5239.5mg	0%
Total Carbohydrate 283.8g	0%
Dietary Fiber 56.7g	0%
Total Sugars 53.9g
Protein 58.6g	0%

Vitamin D 0IU	0%
Calcium 546.4mg	0%
Iron 28.4mg	0%
Potassium 4848.0mg	0%

*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.

Source of Calories

Fat: 47.6%

Protein: 9.0%

Carbs: 43.5%