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Dry black beans as an ingredient reference for small batch canned pumpkin black bean soup without cream
Family Recipe HQ

Small Batch Canned Pumpkin Black Bean Soup Without Cream

Plain pumpkin purée thickens a savory soup of black beans, cumin, smoked paprika, and lime without cream or a blender. Makes two estimated generous bowls.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 generous bowls (estimated)
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 medium onion Finely diced, about 1/2 cup.
  • 2 cloves garlic Minced.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup plain canned pumpkin purée About 240–245 g depending on brand; not pumpkin pie filling.
  • 1 15-ounce can black beans Drained and rinsed.
  • 2 cups low-sodium vegetable broth Plus up to 1/2 cup extra if needed; keep the extra separate.
  • 1/4 teaspoon fine salt Plus more only after tasting.
  • 1/4 teaspoon black pepper
  • 2 teaspoons lime juice
  • lime wedges For serving.
  • 1 tablespoon fresh cilantro Chopped; optional, for serving.
  • tortilla strips Optional, for serving.

Equipment

  • 1 2- to 3-quart saucepan
  • 1 wooden spoon or heatproof spatula
  • Measuring cups and spoons
  • 1 Knife and cutting board

Method
 

  1. Soften the onion. Heat the olive oil in the saucepan over medium heat. Add the diced onion and cook for an estimated 5–6 minutes, stirring occasionally, until it is soft and translucent. Lower the heat if the edges begin browning before the pieces soften.
  2. Wake up the spices. Add the garlic, cumin, and smoked paprika. Stir for about 30 seconds, just until fragrant. This short contact with the oil helps distribute the spices, but garlic and paprika can become bitter if they scorch.
  3. Dissolve the pumpkin before filling the pot. Add the pumpkin and 1/2 cup of the measured broth. Stir until the puree loosens into a smooth orange base, pressing any dense pockets against the side of the saucepan. Gradually stir in the remaining 1 1/2 cups broth. Adding it in stages is easier than chasing pumpkin clumps through a full pot.
  4. Add the beans and simmer gently. Stir in the drained beans, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for an estimated 10–12 minutes. Stir across the bottom every few minutes; the thick pumpkin broth can settle and catch if it is left still.
  5. Judge the spoon, not only the clock. Lift a spoonful and let it flow back into the pot. If the soup drops in a heavy lump, add extra broth 2 tablespoons at a time. If it runs like plain broth, continue simmering for a few minutes, stirring more frequently as it thickens. Keep the beans whole unless you intentionally want a thicker, darker-looking broth.
  6. Finish with lime off the heat. Remove the saucepan from the burner and stir in 2 teaspoons lime juice. Taste one spoonful before adding more salt, pepper, or lime. Broth sodium and pumpkin sweetness vary, so adjust in small increments. Divide into bowls and add crunchy toppings only at serving time.

Notes

Recipe status: Family Recipe HQ does not have a documented kitchen test for this recipe. Yield, thickness, seasoning balance, and cooking times are estimates; finished volume has not been measured.
Timing: About 10 minutes preparation and 20–25 minutes cooking, including reaching a simmer. The card uses 25 minutes cooking and a 35-minute total.
Prepare first: Dice the onion, mince the garlic, drain and rinse the beans, and measure the pumpkin and broth before heating the pan. Keep the extra broth separate from the measured 2 cups.
Ingredients: Use plain pumpkin purée, not sweetened pie filling. The black beans must already be cooked. About 1 1/2 cups fully cooked, drained homemade black beans may replace the can; dry beans need separate cooking.
Consistency and serving: The soup should lightly coat a spoon but flow from the ladle. Thin with extra broth 2 tablespoons at a time, using up to the listed extra 1/2 cup as needed. Stir from the bottom to share the beans between both bowls. Add crunchy toppings only when serving.
Storage: Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat the amount needed to 165°F throughout and bring leftover soup to a rolling boil, stirring. Add broth if it has thickened. Thaw frozen portions in the refrigerator, or reheat safely from frozen until fully hot. Add fresh toppings after reheating.