If you are craving a soul-warming bowl of goodness that’s bursting with vibrant flavors and creamy texture, you absolutely must try this Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe. It combines hearty black beans, luscious pumpkin purée, and sweet butternut squash in a comforting broth with a hint of warming spices. The addition of cream cheese gives it that silky smooth finish that feels indulgent without being heavy. Whether you’re welcoming the cozy vibes of fall or simply want a wholesome meal, this soup hits every note for an unforgettable experience.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this luscious soup. Each component plays a starring role, delivering depth and balance to the flavor, texture, and look of this dish.
- Olive oil: A classic base that helps to sauté veggies and adds subtle richness.
- Yellow onion: Adds sweetness and a fragrant foundation when cooked down.
- Garlic cloves: Infuse the soup with a cozy, aromatic depth.
- Butternut squash: Brings a smooth sweetness and tender bite after cooking.
- Black beans: Packs in hearty protein and earthy flavor.
- Pumpkin purée: The star that adds creaminess, color, and fall vibes.
- Vegetable broth: Provides a flavorful liquid base to marry all ingredients.
- Ground cumin: Offers a warm, slightly smoky note to lift the soup.
- Smoked paprika: Adds a subtle smokeiness that enhances depth.
- Ground cinnamon: A pinch contributes unexpected warmth without overpowering.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Cream cheese: Melds into the soup creating a dreamy, velvety texture.
- Lime juice: Provides a fresh, tangy brightness that brightens every spoonful.
- Chopped cilantro and toasted pumpkin seeds: Optional garnishes that add vibrant color and crunch.
How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
Step 1: Sauté Onions and Garlic
Begin by heating olive oil in a large pot over medium heat. Add the diced yellow onion and cook it gently for 3 to 4 minutes until it softens and becomes translucent, releasing its natural sweetness. Then, toss in the minced garlic cloves and sauté for another minute — this builds a fragrant base that wakes up the entire soup.
Step 2: Cook Butternut Squash
Next, add the peeled and cubed butternut squash to the pot. Stir occasionally for about 5 minutes as it starts to soften. This step ensures the squash begins breaking down while soaking up the flavors from the oil, onions, and garlic.
Step 3: Combine Black Beans, Pumpkin, and Broth
Pour in the drained and rinsed black beans, the pumpkin purée, and the wholesome vegetable broth. These ingredients form the hearty base with layers of texture and taste. Now, sprinkle in the ground cumin, smoked paprika, cinnamon, salt, and black pepper to season the soup perfectly. Bring everything to a boil before reducing the heat and letting it simmer gently for 15 to 20 minutes, until the squash softens completely.
Step 4: Stir in Cream Cheese
Once your squash is tender, it’s time to add the cream cheese cubes. Stir them into the hot soup, cooking and stirring frequently until the cheese has melted completely and melded into the broth, creating a beautifully creamy consistency that enriches the soup without weighing it down.
Step 5: Blend and Finish
Use an immersion blender to partially blend the soup to your desired texture — leaving some chunks for bite or blending fully smooth depending on your preference. Finally, stir in the fresh lime juice to add a bright, zesty lift. Taste and adjust the seasoning if needed. Your Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe is now ready to be savored!
How to Serve Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
Garnishes
Adding garnishes turns this inviting soup into a feast for the senses. A sprinkle of chopped cilantro brings fresh herbal notes, while toasted pumpkin seeds provide a satisfying crunch and nutty contrast. These little touches elevate each spoonful and make the presentation pop beautifully.
Side Dishes
This soup pairs wonderfully with a variety of sides depending on your mood. Crusty artisan bread or warm garlic naan are perfect for dipping and soaking up every last drop. A crisp green salad with vinaigrette complements the soup’s richness by adding crisp freshness to the meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or rustic bread bowls—perfect for cozy gatherings or special occasions. Drizzling a swirl of extra cream cheese, Greek yogurt, or a sprinkle of chili flakes can add visual appeal and an extra dimension of flavor. These simple ideas make your serving feel thoughtful and unforgettable.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe keep beautifully in the refrigerator for up to 4 days. Store in an airtight container to maintain freshness and flavor. Before packing away leftovers, make sure the soup has cooled to room temperature.
Freezing
This soup freezes wonderfully, making it a fantastic option for meal prep. Simply transfer cooled soup to freezer-safe containers or bags, leaving space for expansion. It will stay tasty and nourishing in the freezer for up to 3 months. When ready to reheat, thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You might need to add a splash of vegetable broth or water to loosen the consistency as it heats. Avoid boiling once reheated to preserve the fresh flavors and creamy texture.
FAQs
Can I make this soup vegan?
Absolutely! Swap the cream cheese for coconut cream or a plant-based cream cheese alternative for a rich, dairy-free version without sacrificing creaminess.
Is it okay to use canned pumpkin purée?
Yes, canned pumpkin purée is a convenient and flavorful choice. Just make sure you use 100% pumpkin purée without added spices or sweeteners to keep the flavor balanced.
How spicy is this soup?
This soup is designed to be mild and comforting, thanks to its warm spices like cumin and cinnamon. If you prefer heat, feel free to add chili flakes or a dash of hot sauce to taste.
Can I prepare this soup in advance?
Definitely! This Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe tastes even better the next day once flavors meld. Just reheat gently before serving.
What can I serve with this soup to make it a full meal?
Pair it with a side salad, garlic bread, or roasted vegetables to round out the meal. Adding a protein like a warm grain salad or a hearty sandwich also complements the soup wonderfully.
Final Thoughts
There’s something truly special about sinking your spoon into a bowl of Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe. It’s a celebration of cozy, comforting flavors and luscious creaminess that can brighten any day. Whether you want to impress guests or simply treat yourself to a nourishing meal, this soup delivers all the warmth and satisfaction you could hope for. Don’t hesitate to make this recipe part of your regular cooking rotation—you’ll be so glad you did!
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Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This hearty Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a creamy, comforting dish perfect for fall. Combining sweet butternut squash, earthy pumpkin purée, and protein-packed black beans, it offers rich flavors accented by warm spices and a hint of lime. The addition of cream cheese adds a luscious texture, making this soup both satisfying and nourishing.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cups butternut squash, peeled and cubed
- 1 can black beans (15 oz), drained and rinsed
- 1 can pumpkin purée (15 oz)
- 3 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, cut into cubes
- 1 tablespoon lime juice
Garnishes (Optional)
- Chopped cilantro
- Toasted pumpkin seeds
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook Squash: Add the peeled and cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Main Ingredients and Spices: Stir in the drained black beans, pumpkin purée, vegetable broth, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper. Bring the mixture to a boil, then lower the heat to a simmer.
- Simmer Soup: Allow the soup to simmer gently for 15 to 20 minutes or until the butternut squash is tender and cooked through, stirring occasionally.
- Melt Cream Cheese: Add the cubed cream cheese to the pot and stir continuously until it is fully melted and incorporated, creating a creamy texture throughout the soup.
- Blend Soup: Use an immersion blender to partially blend the soup for a creamy consistency while leaving some chunks, or blend fully for a smooth texture depending on your preference.
- Finish and Serve: Stir in the lime juice to brighten the flavors. Taste and adjust seasoning as necessary. Serve the soup hot, garnished with chopped cilantro and toasted pumpkin seeds if desired.
Notes
- For a dairy-free version, substitute cream cheese with coconut cream.
- Add a pinch of chili flakes if you prefer a spicier flavor.
- Top with a swirl of Greek yogurt or sour cream for extra richness.
