If you are craving a cozy, vibrant bowl filled with hearty flavor and comforting creaminess, the Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe is about to become your new go-to. This dish masterfully blends the earthiness of black beans with the sweet, velvety textures of pumpkin purée and roasted butternut squash, all brought together with a luscious swirl of cream cheese. Its warming spices and delightful color make it as beautiful as it is satisfying—a perfect remedy for chilly days or whenever you want a nourishing meal that feels like a warm hug.
Ingredients You’ll Need
Preparing this Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe is a breeze thanks to its simple yet thoughtfully chosen ingredients. Each one adds depth, from the sweetness of the roasted squash to the smoky and spicy kick from the seasonings, creating a balanced symphony of flavors and inviting textures.
- 2 cups butternut squash, peeled and diced: Roasting this adds caramelized sweetness and a creamy mouthfeel.
- 1 tablespoon olive oil: Used for roasting and sautéing, it infuses richness and helps develop flavor.
- 1 onion, chopped: Provides a savory base with subtle sweetness when sautéed.
- 3 cloves garlic, minced: Boosts aroma and adds depth with its pungent warmth.
- 2 cans (15 oz each) black beans, drained and rinsed: Offers hearty protein and a creamy texture.
- 1 can (15 oz) pumpkin purée: Brings smoothness and natural sweetness without overpowering the soup.
- 4 cups vegetable or chicken broth: The flavorful liquid foundation that ties everything together.
- 1 teaspoon ground cumin: Adds warm, earthy notes essential for a comforting flavor profile.
- 1 teaspoon smoked paprika: Lends a subtle smoky depth without overwhelming the dish.
- 1/2 teaspoon ground cinnamon: Infuses gentle warmth and complements the pumpkin and squash beautifully.
- 1/4 teaspoon cayenne pepper (optional): For those who enjoy a bit of heat that awakens the senses.
- Salt and pepper, to taste: To perfectly balance and elevate the flavors.
- 4 oz cream cheese, softened: Creates an irresistibly creamy texture and rich flavor that makes the soup feel indulgent.
- 1 tablespoon maple syrup (optional): Adds a hint of natural sweetness to balance spices if desired.
- Fresh cilantro or parsley (for garnish): Brightens the dish with a fresh, herbal finish.
How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper to ensure each piece is lightly coated. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges. Roasting deepens the squash’s natural sweetness and adds a wonderful layer of flavor that is the soul of this soup.
Step 2: Sauté the Aromatics
While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent, which creates a rich foundation for the soup. Then add the minced garlic and stir for another minute to release its fragrant oils without letting it brown or burn.
Step 3: Add the Black Beans and Pumpkin
Next, stir in the black beans, pumpkin purée, and your freshly roasted butternut squash. Pour in the vegetable or chicken broth and mix everything well, starting to unite the flavors in the pot.
Step 4: Season the Soup
Now it’s time to add the spices: ground cumin, smoked paprika, cinnamon, and cayenne pepper, if you’re using it. Season generously with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. This simmering step is key, as it allows all the spices and ingredients to meld into a perfectly balanced and aromatic soup.
Step 5: Incorporate Cream Cheese
Lower the heat and stir in the softened cream cheese. Mix until it’s completely melted and incorporated, transforming the soup into a rich, silky delight. At this point, taste and adjust seasoning as needed, adding maple syrup if you want a subtle sweet lift to complement the squash and pumpkin flavors.
Step 6: Blend (Optional)
If you prefer a smoother soup, use an immersion blender to blend part of the soup until creamy but still with some texture. Alternatively, blend half the soup in a blender, then return it to the pot for the ideal balance between creaminess and chunkiness.
Step 7: Serve
Ladle the soup into warm bowls and garnish with fresh cilantro or parsley. This not only adds a pop of color but also brings a refreshing contrast to the rich flavors. Serve alongside crusty bread or tortilla chips to scoop up every last bit of this comforting masterpiece.
How to Serve Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
Garnishes
Fresh herbs such as cilantro or parsley are a natural choice to bring brightness. A small dollop of extra cream cheese or a drizzle of olive oil can also create a beautiful swirl and enhance the creamy texture. For some crunch, consider toasted pumpkin seeds or a sprinkle of smoked paprika on top.
Side Dishes
This soup pairs wonderfully with crusty artisan bread to soak up every drop. You can also serve it with warm tortilla chips for textural contrast. A light green salad with a tangy vinaigrette complements the hearty soup, bringing balance to your meal.
Creative Ways to Present
For a festive presentation, serve the soup in mini pumpkin bowls or rustic ceramic cups. Layering the soup with a swirl of herb oil or adding colorful roasted vegetables on top makes for an Instagram-worthy bowl that’s as visually inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully well in the refrigerator for up to 4 days. Store it in an airtight container to maintain freshness. Flavors often deepen overnight, making leftovers even more delicious the next day.
Freezing
You can freeze this soup for up to 3 months. Just be sure to cool it completely before transferring to freezer-safe containers or bags. When ready to eat, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge or freezer, add a splash of broth or water to restore its silky consistency.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! You can roast and puree fresh pumpkin, but canned pumpkin purée offers convenience and a consistent texture, especially for this recipe.
Is this soup vegetarian or vegan?
Using vegetable broth makes it vegetarian. To make it vegan, substitute cream cheese with a vegan alternative and ensure the broth is plant-based.
How spicy is this soup?
The cayenne pepper is optional, so you can adjust the heat to your liking. Without it, the soup has warm, mild spices that anyone can enjoy.
Can I prepare this soup in advance for a party?
Definitely! It’s perfect for making ahead. Just reheat slowly and add fresh garnishes right before serving for the best taste and appearance.
What other toppings would you recommend?
Crumbled feta or goat cheese, a sprinkle of toasted nuts, or a drizzle of chili oil can add exciting flavor layers and texture.
Final Thoughts
There is something undeniably satisfying about the Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe. It’s a harmonious blend of flavors and textures that makes every spoonful feel like a celebration of fall’s best ingredients. From the sweetness of the roasted squash to the creamy tang of the cheese, this soup is as nourishing as it is delicious. You absolutely must try it — it’s destined to become a beloved staple in your kitchen as it has in mine!
Print
Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty and comforting Black Bean Pumpkin and Butternut Squash Soup combines the natural sweetness of roasted butternut squash and pumpkin purée with the earthy richness of black beans. Enhanced with warm spices like cumin, smoked paprika, and cinnamon, and finished with creamy cream cheese, this soup is a perfect blend of flavors and textures. Ideal for a cozy meal, it’s easy to prepare and makes a satisfying dish for 6 servings.
Ingredients
Vegetables and Aromatics
- 2 cups butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
Canned Goods
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
Liquids and Oils
- 1 tablespoon olive oil (plus additional for roasting)
- 4 cups vegetable or chicken broth
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
Other Ingredients
- 4 oz cream cheese, softened
- 1 tablespoon maple syrup (optional, for sweetness)
- Fresh cilantro or parsley (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Once done, remove from the oven and set aside.
- Sauté the Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently until fragrant and translucent.
- Add the Black Beans and Pumpkin: Stir in the drained and rinsed black beans, pumpkin purée, and the roasted butternut squash. Pour in the vegetable or chicken broth and mix well to combine all ingredients.
- Season the Soup: Add the ground cumin, smoked paprika, cinnamon, and cayenne pepper if you want some heat. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing all the flavors to meld beautifully.
- Incorporate Cream Cheese: Add the softened cream cheese to the soup, stirring constantly until it melts completely, creating a creamy texture. Taste the soup and adjust seasoning as needed. Add maple syrup if you’d like a subtle sweetness to balance the spices.
- Blend (Optional): For a smoother consistency, use an immersion blender to partially blend the soup, keeping some chunks for texture. Alternatively, carefully blend half of the soup in a blender and return it to the pot. Stir well to combine.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot with crusty bread or tortilla chips on the side for dipping to complete this comforting meal.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the soup.
- You can use either vegetable or chicken broth depending on dietary preferences or availability.
- Adjust the cayenne pepper to control the level of spiciness.
- Maple syrup is optional but adds a nice balance to the spicy and savory flavors.
- This soup can be made vegan by using vegetable broth and omitting or substituting cream cheese with a vegan alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
