The Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe is a warm hug in a bowl, perfect for cozy evenings when you want something nourishing, vibrant, and packed with flavor. This wholesome soup combines the earthiness of black beans with the sweet, velvety texture of roasted butternut squash and pumpkin purée. The addition of cream cheese creates a luscious creaminess that rounds out the depth of spices like cumin and smoked paprika. Whether you’re looking for a comforting meal or an impressive dish to share, this soup brings a beautiful balance of color, aroma, and taste that will make it a fast favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this soup plays an essential role, from the hearty black beans adding protein and texture to the golden roasted butternut squash that lends natural sweetness and a creamy feel. The combination of spices brings warmth and depth, while cream cheese adds that unexpected silky finish.
- Butternut squash (2 cups, peeled and diced): Roasting it brings out its natural caramelized sweetness, forming the base of the soup’s velvety texture.
- Olive oil (1 tablespoon): Used for roasting and sautéing, it enriches the flavor subtly without overpowering the dish.
- Onion (1, chopped): Adds a mild sweetness and aromatic depth to the soup’s foundation.
- Garlic (3 cloves, minced): Infuses the broth with a fragrant and savory boost, essential for flavor complexity.
- Black beans (2 cans, drained and rinsed): Provide hearty protein and a creamy texture that complements the sweetness of the squash.
- Pumpkin purée (1 can, 15 oz): Not pie filling — it amplifies the rich, earthy flavor without adding sweetness or spices.
- Vegetable or chicken broth (4 cups): Forms the soup’s liquid base, bringing everything together harmoniously.
- Ground cumin (1 teaspoon): Adds earthy warmth and a subtle smokiness to balance the sweetness perfectly.
- Smoked paprika (1 teaspoon): Enhances depth with mild smokiness and a vibrant color.
- Ground cinnamon (1/2 teaspoon): Offers subtle warmth that gently lifts the flavor profile.
- Cayenne pepper (1/4 teaspoon, optional): Adds a gentle heat kick—feel free to skip or adjust according to your spice preference.
- Salt and pepper (to taste): Essential seasonings to balance and highlight all the flavors.
- Cream cheese (4 oz, softened): Creates richness and a silky smooth mouthfeel that truly elevates this soup.
- Maple syrup (1 tablespoon, optional): A hint of sweetness that rounds out the savory and spice elements beautifully.
- Fresh cilantro or parsley (for garnish): Adds a bright, fresh contrast and a pop of green color when serving.
How to Make Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe
Step 1: Roast the Butternut Squash
Start off by preheating your oven to 400°F (200°C). Toss the peeled and diced butternut squash with olive oil, a pinch of salt, and pepper. Spread it evenly on a baking sheet so it roasts nicely instead of steaming. Pop it in the oven for about 25-30 minutes until the cubes are tender and turning golden with a lovely caramelized edge. This roasted squash is the heart of the soup’s sweet, rich flavor and creamy texture.
Step 2: Sauté the Aromatics
While the squash roasts, heat another tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté gently for 3 to 4 minutes until it softens and becomes slightly translucent—this step builds a fragrant base. Toss in the minced garlic next and cook it for just about a minute more, releasing its wonderful aroma without letting it brown or burn.
Step 3: Add the Black Beans and Pumpkin
Once your aromatics are perfectly softened, it’s time to add the black beans and the pumpkin purée. Stir them in gently, then add your roasted butternut squash to the pot. Pour in the broth to bring everything together—this will be your soup’s flavorful, nourishing body. Give it all a good stir to combine those layers of taste.
Step 4: Season the Soup
Now comes the exciting part where the spices take center stage. Add ground cumin, smoked paprika, cinnamon, and cayenne pepper if you want a little heat. Season with salt and pepper to your liking. Bring the entire pot to a boil, then reduce the heat to let it simmer for 15 to 20 minutes. This simmering time lets all the flavors settle in and marry beautifully.
Step 5: Incorporate Cream Cheese
Turn off the heat and stir in the softened cream cheese until it’s fully melted and integrated into the soup. This step transforms the dish to silky smoothness and deepens the richness. Taste at this point and add a splash of maple syrup if you’d like a subtle sweetness that balances the spicy and savory notes perfectly.
Step 6: Blend (Optional)
If you prefer your soup silky smooth, grab an immersion blender and pulse to blend partially, leaving some texture—or blend half in a regular blender and mix it back in. The mix of chunky roasted squash and creamy beans creates a fantastic mouthfeel, but the choice is yours—creamy or chunky, either way works deliciously!
Step 7: Serve
Finally, ladle your beautiful Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe into bowls. Garnish with a sprinkling of fresh cilantro or parsley for a bright, fresh finish. Serve with crusty bread or crunchy tortilla chips for dipping. This soup shines when shared.
How to Serve Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe
Garnishes
Fresh herbs like cilantro or parsley add a burst of color and a refreshing touch to the warm, creamy soup. A drizzle of olive oil or a sprinkle of toasted pumpkin seeds can add a nice texture contrast. Don’t be shy about mixing in a dollop of extra cream cheese or a spoonful of sour cream for extra indulgence.
Side Dishes
This soup pairs wonderfully with simple sides like crusty artisan bread, garlic toast, or crunchy tortilla chips. A light salad mixed with citrus dressing or roasted veggies complements the rich flavors and keeps the meal balanced and vibrant.
Creative Ways to Present
For a stunning presentation, serve the soup in hollowed-out mini pumpkins or small bread bowls. Swirl in cream cheese or drizzle chili oil on top for visual flair and flavor punch. Layer garnishes like fresh herbs, seeds, or a sprinkle of smoked paprika right before serving to impress your guests and elevate the experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days in an airtight container. The flavors actually deepen overnight, making it ideal for meal prep or enjoying as a cozy second-day meal. Just give it a good stir before reheating because the cream cheese can settle slightly.
Freezing
You can freeze portions of the Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe for up to 3 months. Use freezer-safe containers or heavy-duty bags, leaving some headspace for expansion. When you thaw it, the texture might separate a bit—just stir it well after warming, and it’ll be just as delicious.
Reheating
Reheat gently on the stove over low-to-medium heat, stirring occasionally to prevent sticking and ensuring the cream cheese smoothly reincorporates. Avoid boiling vigorously as it could cause the cream cheese to separate. Alternatively, microwave in short bursts, stirring in between until piping hot throughout.
FAQs
Can I use canned butternut squash or fresh pumpkin instead of purée?
While fresh pumpkin and canned pumpkin purée work beautifully, canned butternut squash isn’t typically available and fresh can be tricky to cook evenly. Roasting fresh butternut squash gives the best flavor and texture, so it’s worth the extra step if possible.
Is this soup vegan or vegetarian-friendly?
The recipe is vegetarian if you use vegetable broth and cream cheese. For a vegan version, swap the cream cheese with a plant-based alternative and use vegetable broth to keep it fully vegan without losing richness.
How spicy is the soup with cayenne pepper?
The 1/4 teaspoon of cayenne adds just a mild warmth that enhances the other spices nicely without overpowering the dish. You can always skip or reduce it if you prefer no heat or a milder flavor profile.
Can I make this soup in advance for a party?
Absolutely! This soup is fantastic made a day ahead as the flavors deepen wonderfully with time. Just reheat slowly and give it a good stir before serving. It’s perfect for a crowd and easy to scale up.
What can I substitute for cream cheese if I don’t have any?
You can substitute cream cheese with sour cream, Greek yogurt, or coconut cream for a different type of creamy finish. Each brings its own twist but retains that luscious mouthfeel that makes this soup so satisfying.
Final Thoughts
If you want a soup that’s bursting with heartwarming flavors, silky texture, and seasonal goodness, you simply must try this Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe. It’s easy to make, deeply satisfying, and guaranteed to brighten any chilly day with its comforting color and taste. Once you try it, it’s sure to become one of your go-to recipes that you’ll want to share again and again.
Print
Black Bean, Pumpkin, and Butternut Squash Soup with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Black Bean Pumpkin and Butternut Squash Soup with Cream Cheese is a comforting, creamy blend of roasted butternut squash, black beans, and pumpkin purée, enhanced with warming spices like cumin and smoked paprika. It is perfectly balanced with a touch of sweetness from maple syrup and a creamy richness from cream cheese, making it an ideal fall or winter meal that’s both nutritious and flavorful.
Ingredients
Vegetables & Beans
- 2 cups butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
Liquids & Fats
- 1 tablespoon olive oil (plus 1 more tablespoon for sautéing)
- 4 cups vegetable or chicken broth
- 4 oz cream cheese, softened
- 1 tablespoon maple syrup (optional, for sweetness)
Spices & 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
Garnish
- Fresh cilantro or parsley (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized. Remove from 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 about 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, stirring often to avoid burning.
- Add the Black Beans and Pumpkin: Stir in the drained black beans, pumpkin purée, and the roasted butternut squash. Pour in the vegetable or chicken broth and stir well to combine all ingredients evenly.
- Season the Soup: Add ground cumin, smoked paprika, cinnamon, cayenne pepper (if using), and season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and simmer for 15-20 minutes. This allows all the flavors to meld together beautifully.
- Incorporate Cream Cheese: Stir in the softened cream cheese until it is completely melted and integrated into the soup, giving it a luscious, creamy texture. Taste and adjust seasoning if necessary. If desired, add maple syrup to introduce a subtle sweetness that complements the spices.
- Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup while leaving some chunks for texture. Alternatively, blend half of the soup in a regular blender and return it to the pot, stirring thoroughly.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro or parsley. This soup pairs wonderfully with crusty bread or tortilla chips for dipping, making it a satisfying and wholesome meal.
Notes
- The cayenne pepper is optional and can be adjusted based on your preferred spice level.
- Using vegetable broth makes this soup vegetarian; using chicken broth adds additional flavor but is not vegetarian.
- Maple syrup adds a balanced sweetness that can be omitted if you prefer a more savory soup.
- Partially blending the soup creates a nice texture contrast, but fully blending is also an option for a creamier consistency.
- The roasted butternut squash can be prepared ahead of time to save cooking time.
