Picture a cozy autumn evening, the air crisp and cool, as the warm, inviting aroma of spices fills your kitchen.
The vibrant orange of pumpkin mingles with the deep, earthy tones of black and kidney beans, creating a hearty, textured soup that wraps you in comfort with each spoonful.
This Chipotle Pumpkin Mexican Bean Soup is more than just a meal; it’s a bowl of nourishment that warms both body and soul.
I remember one particularly hectic week when this dish became my saving grace. With little time to spare and a family to feed, the simplicity and richness of this soup brought us together at the table, each sip a reminder of the season’s bounty and warmth.
Whether it’s a busy weeknight or a leisurely Sunday supper, this soup is your perfect companion. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a smoky chipotle and cumin blend.
- Freezes beautifully for convenient and quick future meals.
- Uses pantry staples like canned beans and pumpkin puree.
- Offers a hearty, satisfying meal packed with plant-based protein.
- Provides a warming, comforting dish perfect for cool weather.
Ingredients
- 1 tablespoon olive oil — use extra virgin for best flavor.
- 1 medium onion, chopped — verify it’s finely diced for even cooking.
- 2 cloves garlic, minced — fresh garlic adds more aroma.
- 1 chipotle pepper in adobo sauce, chopped — adjust amount to control heat.
- 1 teaspoon ground cumin — opt for freshly ground if possible.
- 1/2 teaspoon smoked paprika — adds a smoky depth.
- 1 can (15 ounces) pumpkin puree — consider homemade for richer taste.
- 1 can (15 ounces) black beans, drained and rinsed — choose low-sodium to manage salt levels.
- 1 can (15 ounces) kidney beans, drained and rinsed — opt for organic if available.
- 1 can (15 ounces) corn kernels, drained — sweet corn enhances flavor.
- 4 cups vegetable broth — homemade broth enhances taste.
- 1 teaspoon salt — adjust according to taste.
- 1/2 teaspoon black pepper — freshly ground gives better aroma.
- 1 lime, juiced — fresh lime adds brightness.
- 1/4 cup fresh cilantro, chopped — use fresh for the best flavor.
Step-by-Step Method
Heat Olive Oil
Begin by heating olive oil in a large pot over medium heat. Confirm the oil is hot but not smoking before proceeding to the next step. This will create a perfect base to sauté your ingredients, allowing the flavors to blend beautifully.
Use a wooden spoon to test the heat; if it sizzles lightly, you’re ready to add the onions.
Sauté Onions
Add chopped onions to the pot and sauté them until they become translucent. This should take about 5 minutes. Stir occasionally to prevent sticking.
Cooking the onions until translucent will help to release their natural sweetness, enhancing the flavor of your soup.
Add Aromatics
Stir in minced garlic, chopped chipotle pepper, ground cumin, and smoked paprika. Cook for an additional minute, stirring constantly.
This step allows the spices and chipotle to release their aromas, which will be absorbed into the onions for a deeper flavor profile.
Combine Main Ingredients
Add pumpkin puree, black beans, kidney beans, corn, and vegetable broth to the pot. Stir thoroughly to confirm all ingredients are well combined.
This is where the soup begins to take shape, with each component adding unique flavors and textures.
Season the Soup
Season the mixture with salt and black pepper. Bring the soup to a gentle boil.
Taste and adjust the seasoning as needed. A light boil helps the flavors to meld and deepens the overall taste of the soup.
Simmer Gently
Reduce the heat and let the soup simmer for 20 minutes. Stir occasionally to prevent sticking and to help the ingredients cook evenly.
This slow simmering allows the flavors to blend harmoniously, resulting in a rich and comforting soup.
Add Final Touches
Remove the pot from heat and stir in the lime juice and fresh cilantro.
This step adds brightness and a touch of freshness to the soup. The acidity from the lime balances the rich flavors, while the cilantro adds an herbaceous note.
Rest and Serve
Let the soup rest for 5 minutes before serving.
This brief resting period helps the flavors to settle and intensify. Serve the soup hot, optionally with a side of warm tortilla chips or crusty bread for a complete meal.
Enjoy the comforting and spicy blend of Mexican flavors in every bite.
Ingredient Swaps
- For a lower-cost option, substitute canned black and kidney beans with dried beans that have been soaked and cooked.
- If chipotle peppers aren’t available, use smoked paprika and a dash of cayenne pepper for a similar smoky and spicy flavor.
- To make the soup vegan, verify that the vegetable broth doesn’t contain any animal products (most are naturally vegan, but it’s always good to check the label).
You Must Know
1. Use Fresh Spices: For the best flavor, make certain your ground cumin and smoked paprika are fresh.
Old spices can lose their potency, affecting the soup’s overall taste.
2. Let Beans Drain Thoroughly: Confirm that both the black beans and kidney beans are well-drained and rinsed to remove excess sodium and any canning liquid, which can alter the soup’s flavor.
3. Adjust Heat Level: Customize the soup’s spiciness by adding more or less chipotle pepper.
If you prefer a milder taste, start with half a pepper and increase according to your preference.
4. Rest Before Serving: Allow the soup to rest for 5 minutes after cooking.
This resting time helps the flavors meld together, enhancing the overall taste.
5. Choose Quality Broth: Use a high-quality vegetable broth for a richer and more robust flavor.
If possible, opt for a low-sodium version to better control the soup’s saltiness.
Serving Tips
- Serve with a dollop of sour cream or a sprinkle of queso fresco.
- Pair with warm tortilla chips for added crunch and texture.
- Garnish with extra chopped cilantro and a lime wedge for a fresh finish.
- Accompany with a side of crusty bread for dipping.
- Add a slice of avocado for creaminess and extra flavor.
Storage & Make-Ahead
The Chipotle Pumpkin Mexican Bean Soup can be stored in the fridge for up to 3-4 days in an airtight container.
It also freezes well for up to 2 months.
To make ahead, prepare the soup, allow it to cool, then store in portioned containers for easy reheating.
Reheating
For gentle reheating, use a microwave-safe bowl and heat in the microwave in 30-second intervals.
Alternatively, warm on the stovetop over low heat or in the oven at 300°F.
Cultural Significance of Chipotle
As you savor each spoonful of this smoky, spicy soup, imagine the vibrant markets of Mexico where chipotle peppers are revered for their robust flavor.
I remember my first encounter with these dried, smoked jalapeños, their aroma weaving through the bustling stalls, mingling with the scent of fresh produce and sizzling street food.
Chipotle peppers, with their rich, earthy heat, are more than just ingredients; they’re threads in the tapestry of Mexican culinary heritage.
Each bite tells a story—of ancestral traditions, communal gatherings, and the unyielding spirit of the people who lovingly cultivate them.
When you taste chipotle, you’re not just tasting a pepper; you’re experiencing a piece of Mexico’s soul, steeped in history and bursting with passion.
Final Thoughts
Why not give this Chipotle Pumpkin Mexican Bean Soup a try and experience its heartwarming flavors yourself? Feel free to tweak the level of spiciness by adjusting the chipotle pepper to suit your taste!
Frequently Asked Questions
Can I Freeze the Soup for Later Use?
Absolutely, you can freeze the soup for later! I often do, savoring the thought of a cozy meal waiting. Just let it cool, store in airtight containers, and enjoy the vibrant, spicy aromas whenever you desire.
What Are Some Alternative Garnishes for This Soup?
I love topping this soup with avocado slices and crumbled queso fresco for a creamy touch. Sometimes, I sprinkle toasted pumpkin seeds for a delightful crunch or add a dollop of sour cream for extra richness. Enjoy experimenting!
How Can I Make This Soup Spicier?
I’d add another chipotle pepper for that smoky heat, or toss in some diced jalapeños for a fresh, fiery kick. A dash of cayenne pepper might do wonders, too, bringing warmth like a cozy autumn hug.
Is There a Way to Make This Soup Creamier?
To make it creamier, I’d swirl in a dollop of sour cream or a splash of coconut milk. Imagine the silky texture enveloping each bite, blending perfectly with the spices, creating a comforting, warm embrace.
Can I Use Fresh Corn Instead of Canned?
Yes, you can use fresh corn. I love how the kernels burst with sweetness, adding a delightful crunch. Just cut them off the cob and toss them in, letting their natural flavor enhance the soup’s hearty warmth.
Chipotle Pumpkin Mexican Bean Soup with Corn
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 can opener
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 chipotle pepper in adobo sauce chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can pumpkin puree 15 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can corn kernels 15 ounces, drained
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic, chipotle pepper, cumin, and smoked paprika, cooking for another minute.
- Add pumpkin puree, black beans, kidney beans, corn, and vegetable broth to the pot, stirring to combine.
- Season with salt and black pepper, bringing the mixture to a gentle boil.
- Reduce heat and let the soup simmer for 20 minutes, stirring occasionally.
- Remove from heat and stir in lime juice and fresh cilantro.
- Let the soup rest for 5 minutes before serving.
Notes
