Pumpkin and Black Bean Soup
4 servings
30 minutes
Pumpkin and black bean puree soup is a delicate, velvety dish that combines the sweetness of pumpkin with the rich, slightly nutty flavor of black beans. Its roots trace back to European cuisine, where the combination of legumes and vegetable purees is considered traditional. Spicy notes of cumin and chipotle pepper add warmth and depth of flavor, while sherry brings a light fruity acidity. This soup is perfect for autumn evenings when you want to warm up and enjoy the rich aroma of spices. Topped with roasted pumpkin seeds and fresh cilantro, it gains a pleasant textural play—the softness of the soup contrasts with the crunchy seeds. It works well as a standalone dish or a light dinner, especially when paired with crusty bread.
1
In a pot, heat vegetable oil and sauté finely chopped onion until soft for 5-7 minutes.
- Onion: 1 head
- Vegetable oil: 1 tablespoon
2
Add finely chopped garlic, cumin, and chili. Season with salt and pepper. Sauté for about a minute.
- Garlic: 4 cloves
- Ground cumin: 1 tablespoon
- Ground chipotle chili: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Add broth, pumpkin puree, rinsed black beans, tomatoes, and sherry. Bring to a boil and cook for 30 minutes.
- Chicken broth: 4 glasss
- Pumpkin puree: 2 glasss
- Canned black beans: 530 g
- Canned diced tomatoes: 400 g
- Dry sherry (fino/manzanilla): 0.3 glass
4
Remove from heat and mash to your desired consistency.
5
Serve sprinkled with pumpkin seeds and cilantro.
- Chopped cilantro (coriander leaf): to taste
- Roasted pumpkin seed kernels: to taste