If you’re searching for a dish that wraps you in comfort, bursts with color, and tastes like autumn in a bowl, you’re about to fall in love with Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese. Imagine a creamy, velvety spoonful with sweet butternut squash, earthy black beans, fire-roasted tomatoes, and pumpkin purée, all swirled together with luscious cream cheese. This soup’s bold flavors dance together, making each bite hearty, bright, and packed with nourishing goodness — perfect for cozy nights or lazy weekends.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role. The combination is simple, but each one adds essential flavor, color, or creaminess to this beautiful bowl of Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese. Here’s the magic line-up and exactly why you need them:
- Olive oil: Provides a silky base for sautéing, adding richness and helping flavors meld.
- Yellow onion: Brings a mellow sweetness and classic depth to the soup.
- Garlic: Adds a punch of savoriness you don’t want to skip.
- Butternut squash: Offers vibrant color, a naturally sweet flavor, and creamy texture.
- Black beans: Bring earthy heartiness and protein, making the soup extra filling.
- Pumpkin purée: Gives silkiness and a subtle autumnal backdrop, tying everything together.
- Diced tomatoes: Add tang and acidity, balancing the sweetness of pumpkin and squash.
- Vegetable broth: The soothing base that lets every other flavor shine.
- Ground cumin: Warms up the flavor with gentle spice and an earthy undertone.
- Smoked paprika: Infuses a smoky depth you’ll notice in every spoonful.
- Chili powder: Just a touch, to liven things up without overwhelming the palate.
- Black pepper: Enhances all the surrounding flavors.
- Salt: Brings the best out of every ingredient.
- Cream cheese: The dreamiest finishing touch, adding body and tangy creaminess.
- Lime juice: Brightens up the whole pot at the very end.
- Chopped cilantro and pumpkin seeds (optional): The perfect finishing flourish for crunch, color, and freshness.
How to Make Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Stir in your chopped onion and let it gently sizzle for 3 to 4 minutes until soft and fragrant. Add the garlic and let it cook for just 30 seconds, releasing all its aroma. This first fragrant step builds the flavor base for the entire Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese.
Step 2: Build the Bulk
Add in the cubed butternut squash, black beans, pumpkin purée, diced tomatoes, and pour over that cozy vegetable broth. This is where the hearty vegetables and beans really start mingling, creating robust flavor and substance that make this soup satisfying and memorable.
Step 3: Season and Simmer
Next, sprinkle in the cumin, smoked paprika, chili powder, black pepper, and salt. Give everything a good stir. Bring the pot to a gentle boil, then reduce the heat to a simmer and cover. Let it work its magic for 20 to 25 minutes, or until your butternut squash is meltingly tender and ready to blend with the creamy finish to come.
Step 4: Add the Cream Cheese
Take that creamy, dreamy cream cheese (cut into cubes for easy melting) and drop it right into the hot soup. Stir until it’s completely dissolved and the soup turns lush and velvety. This is the secret to the silken finish that sets Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese apart from every other fall soup!
Step 5: Brighten and Blend
Take the pot off the heat, and stir in the lime juice for a touch of sparkle to balance the creaminess. If you like your soup ultra-smooth, reach for an immersion blender and blend some or all of the soup to your preferred consistency. This final step lets you decide if you want it chunky, smooth, or somewhere perfectly in-between.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and go wild with toppings if you like! A sprinkle of chopped cilantro and a handful of pumpkin seeds add the perfect fresh and crunchy finish. Serve up and enjoy every gorgeous, velvety spoonful.
How to Serve Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese
Garnishes
Don’t underestimate the power of a beautiful garnish! For Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese, a scattering of fresh cilantro brings a burst of bright green flavor and color, while toasted pumpkin seeds add the perfect crunch. A drizzle of extra virgin olive oil or a dollop of extra cream cheese can level up that luscious finish, too.
Side Dishes
A bowl of this soup is satisfying on its own, but if you’re serving a crowd or want to make the meal extra special, pair it with crusty sourdough bread, warm cornbread, or a crisp seasonal salad. The creamy richness of the soup is the ideal partner to something crunchy or tangy on the side.
Creative Ways to Present
Turn every bowl into a showstopper! Try serving the soup in mini pumpkins or roasted squash halves for a festive fall presentation. For a dinner party, set out a toppings bar with cilantro, pumpkin seeds, sour cream, and hot sauce so everyone can build their perfect bowl of Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese.
Make Ahead and Storage
Storing Leftovers
This soup keeps like a dream! Store leftover Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making it even more satisfying as leftovers.
Freezing
Have extra? This soup freezes beautifully. Ladle cooled soup into freezer-safe containers, leaving a little room for expansion. It’ll keep well for up to 2 months. Thaw overnight in the fridge for the best texture and flavor.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup thickens too much after chilling, just splash in a bit of vegetable broth or water as you warm it up. Microwave reheating also works in a pinch—just do it in short bursts and stir well.
FAQs
Can I make this soup vegan?
Absolutely! Swap in your favorite dairy-free cream cheese and use vegetable broth to keep the Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese 100% plant-based. The creamy texture and flavor will still be wonderful.
Can I use frozen butternut squash?
Yes! Frozen butternut squash cubes work just as well and save loads of prep time. Add them straight to the pot right from the freezer—no need to thaw first.
How spicy is this soup?
This recipe has a gentle warmth from the chili powder and smoked paprika, but it’s definitely not hot. If you love heat, add a pinch of cayenne or serve with your favorite hot sauce!
Can I blend the whole soup until smooth?
Of course! If you prefer a silky, ultra-creamy Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese, use an immersion blender or work in batches with a regular blender. Or, blend just half for a mix of creamy and chunky textures.
What toppings go best with this soup?
Fresh cilantro, pumpkin seeds, a dollop of sour cream, shredded cheese, or even scallions are all fabulous. Anything with crunch or fresh flavor will complement the creamy soup beautifully.
Final Thoughts
Once you try Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese, it’ll earn a spot in your regular rotation. It’s the kind of cozy, nourishing meal that satisfies all your cravings for comfort and color, and it’s just fun to make and share. Grab a spoon and make your next soup night unforgettable!
Print
Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Warm up with a bowl of Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese. This creamy and flavorful soup is perfect for fall, combining the earthy taste of black beans and butternut squash with the richness of cream cheese.
Ingredients
Vegetables:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cubed
Beans and Pumpkin:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pumpkin purée
Seasonings:
- 1 (14.5-ounce) can diced tomatoes
- 2 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Finishing Touches:
- 4 ounces cream cheese, cut into cubes
- 1 tablespoon lime juice
- Chopped cilantro and pumpkin seeds for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion until softened, then add garlic.
- Cook Vegetables: Add butternut squash, black beans, pumpkin purée, diced tomatoes, and vegetable broth. Season with spices and simmer until squash is tender.
- Finish Soup: Stir in cream cheese until melted. Remove from heat, add lime juice. Blend for a smoother texture if desired.
- Serve: Garnish with cilantro and pumpkin seeds before serving hot.
Notes
- For a vegan version, use dairy-free cream cheese.
- You can roast the squash beforehand for added flavor.
- This soup freezes well and can be reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 20 mg
