My Creamy Pinto Bean Pumpkin Soup is easy to make and requires only a few main ingredients. Make a big pot and enjoy this soup for lunch or dinner during the busy week. Garnish this hearty vegan soup with your favorite toppings and serve with bread or chips.
If you’ve been around for a while, you know that creamy soups are my favorite kind. I find that the flavor just explodes when you blend all the ingredients together, and you get a little bit of everything in each bite. This Creamy Pinto Bean Pumpkin Soup is a little spicy, a little sweet, and so delicious! Enjoy it for lunch or dinner and serve it with your favorite toppings and a side of chips or crackers.
Why You’ll Love This Creamy Pumpkin Soup
Mexican-inspired – This pinto bean and pumpkin soup is flavored with warm Mexican-inspired spices, like cumin and smoked paprika. Green chile, which is more New Mexico-inspired, is blended into the soup and complements the other flavors well.
Perfect for fall – Pumpkin soup is the epitome of fall comfort food and adding pinto beans makes it even heartier. Enjoy with freshly baked bread for a perfect autumn meal.
Easy to make – Most soups, this one included, are great because they’re made in one pot. I do like to blend my soup in a blender, but if you rinse the blender right after use, it should be easy to clean!
Creamy Pinto Bean Pumpkin Soup Recipe Ingredients
Mirepiox – The base of this soup is a traditional mirepiox with diced onion, celery and carrot. I also added a few cloves of minced garlic for extra flavor.
Pinto Beans – I waffled about using pinto or black beans but eventually went with pinto beans because they have a milder flavor than black. That allows the pumpkin flavor to stand out more. You can use any kind of beans you like, though.
Pumpkin – I used canned pumpkin puree that I bought at the grocery store. Homemade puree can also be used. Sweet potato or another squash puree can be substituted if needed.
Canned Tomatoes – You can use fresh tomatoes if you like, but I always have canned tomatoes on hand, so they were easy to use. I prefer the petite diced tomatoes. They usually come in a few different flavor options, which can be nice for adding extra flavor.
Green Chile – I used one small can of diced green chile. I love its taste, and I live in the land of green chile (New Mexico), so I love adding it to my recipes when I can.
Spices – This soup contains a handful of different spices, but if you have a fully stocked spice rack, it shouldn’t be a problem.
Heat a large soup pot over medium heat and add the olive oil, diced onion, celery, and carrot. Add a pinch of salt, give everything a good stir, and let the veggies cook until softened, 5-7 minutes. Add minced garlic, stir, and cook for another 1-2 minutes.
Add all of the spices, mix well, and let the vegetables cook with the spices for about 30 seconds. Add the pinto beans, green chile, diced tomatoes and pumpkin puree. Mix everything together well and let everything cook together for 2-3 minutes, until bubbling. Pour in the vegetable broth, mix together, and allow the soup to come to a simmer.
If you prefer a chunky soup, it can be eaten just like that. I happen to love creamy soup, so I blended mine up in a blender. Use a big ladle to carefully transfer the soup from the pot to the blender or food processor. You may want to do this in two batches. Blend soup until smooth and creamy, about 2-3 minutes.
Pour the soup back into the pot, warm it to the desired temperature, and enjoy it with your favorite garnishes. I like to serve it with avocado, cilantro, pepitas, and corn chips.
Recipe Frequently Asked Questions
This pumpkin soup recipe is already both gluten-free and vegan.
Is this pinto bean soup spicy? You can make it as spicy as you like. I added hot green chile, which gave my soup a kick, but mild chile can also be used.
Can this soup be frozen? Yes. Allow the soup to cool completely and then place it in a freezer-friendly container. Freeze for up to 3 months. Thaw on the counter or in a soup pot.
How long do leftovers last? If stored in an air-tight container in the refrigerator, they should last about 4-5 days.
Can black beans be used? Yes, you can easily swap out black beans for pinto beans.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
My Creamy Pinto Bean Pumpkin Soup is easy to make and requires on a few main ingredients. Make a big pot and enjoy this soup during the busy week, for lunch or for dinner. Garnish this hearty vegan soup with your favorite toppings and serve with bread or chips.
Ingredients
2 teaspoons olive oil
1/2 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
2–3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons paprika
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, with most of the liquid drained out
1 (4 oz) can chopped green chile (whatever degree of heat you like)
1 cup pumpkin puree
2 cups vegetable broth*
Salt and black pepper, to taste
Instructions
Heat a large soup pot over medium heat and add in the olive oil, diced onion, celery and carrot. Throw in a pinch of salt, give everything a good stir and let veggies cook until softened, 5-7 minutes. Add in minced garlic, stir, and cook for another 1-2 minutes.
Add in all of the spices, mix well and let vegetables cook with the spices for about 30 seconds. Add in the pinto beans, green chile, diced tomatoes and pumpkin puree. Mix everything together well and let everything cook together for 2-3 minutes, until bubbling. Pour in the vegetable broth, mix together and allow the soup the come to a simmer.
If you prefer a chunky soup, it can be eaten just like that. I happen to love creamy soup so I blended mine up in a blender. Use a big ladle to carefully transfer the soup from the pot to the blender, or food processor. You may want to do this in two batches. Blend soup until smooth and creamy, about 2-3 minutes.
Pour soup back into the pot, warm to desired temperature and enjoy with your favorite garnishes. I like to serve with avocado, cilantro, pepitas and corn chips.
Notes
I don’t like my soup to be too brothy, so I just added two cups of broth. You can add extra if you prefer though.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.
Prep Time: 15 mins
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