30-Minute Pumpkin Chorizo Black Bean Soup
A hearty autumn soup combining smoky chorizo, creamy pumpkin puree, and protein-rich black beans in a spiced broth with chipotle peppers. The chorizo adds rich, savory depth while pumpkin creates a velvety base that balances the heat from chipotle and warm spices like cumin and cinnamon. Perfect for cool weather entertaining or weeknight dinners, this soup delivers complex flavors in under 30 minutes. Easily made vegetarian by omitting chorizo and using vegetable broth.
Ingredients
- ½ pound chorizo sausage, casings removed(optional)
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 1 pinch cinnamon(optional)
- 3 cups chicken broth or chicken stock or ham broth or vegetable broth
- 2 cups pumpkin puree
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can diced tomatoes
- 2 chipotle chilis in adobo, choppedsmoked paprika1 teaspoon per 2 chilismild heat
less heat, similar smokiness
- ½ teaspoon oregano
- salt and pepper, to taste
- 1 tablespoon lime juice
- ¼ cup cilantro, chopped(optional)
Instructions
- 1
Cook chorizo in large sauce pan over medium-high heat, breaking apart as it cooks, then set aside
- 2
Add oil and onion to pan, saute until tender
- 3
Add garlic, cumin and cinnamon, saute until fragrant
- 4
Add chorizo, broth, pumpkin puree, black beans, diced tomatoes, chipotles and oregano, bring to boil
- 5
Reduce heat and simmer
- 6
Season with salt and pepper, mix in lime juice and cilantro, serve with garnishes
Tips
Remove chorizo casings before cooking for easier breaking apart and better texture distribution throughout the soup.
Use canned pumpkin puree rather than fresh for consistent texture and flavor, saving time without sacrificing taste.
Adjust chipotle peppers to taste - start with one if sensitive to heat, add more for extra smokiness.
Good to Know
Refrigerate up to 3 days in airtight container. Freezes well for up to 3 months.
Can be made 1-2 days ahead. Flavors improve overnight. Add lime juice and cilantro when reheating.
Serve hot with garnishes like avocado, sour cream, shredded cheese, or crusty bread.
Common Mistakes
Don't skip draining black beans to avoid overly salty, starchy soup
Add lime juice at end to preserve bright acidity and prevent curdling
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this soup vegetarian?
Yes, omit the chorizo and use vegetable broth instead of chicken broth. Add extra cumin and smoked paprika for flavor depth.
What if I don't have chipotle peppers?
Substitute with 1 teaspoon smoked paprika and a pinch of cayenne pepper for similar smokiness and mild heat.
How long will this soup keep?
Store refrigerated for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating gently on stovetop.