Cozy Up with Pumpkin Black Bean Soup — A Spicy-Sweet Fall Favorite with a Vermont Twist
Albert Wood
Creamy pumpkin, hearty black beans, and a double hit of Vermont maple—smoked for depth and ghosted for a playful kick. The result? A cozy, 30-minute bowl that tastes like sweater weather.
Why you’ll love this soup
- Weeknight-friendly: Cooks in about 30 minutes—comfort without the wait.
- Big flavor, simple method: Pumpkin for creaminess, black beans for hearty bite, tomatoes for brightness.
- Maple magic: Wood’s Ghosted Maple Syrup adds gentle heat, while Wood’s Smoked Maple Syrup layers in campfire depth.
- Customizable: Keep it vegetarian—or add toppings like crunchy tortilla chips and fresh cilantro.
Health perks in every spoonful
- Pumpkin: Rich in vitamin A and antioxidants to support eyes and immunity all season long.
- Black beans: Fiber and plant protein that keep you satisfied.
- Tomatoes & aromatics: Bright acidity and savory depth for a balanced bowl.
Tips for best texture & flavor
- Bloom your spices: Let cumin and coriander warm briefly in the pot to unlock aroma.
- Balance the heat: Start with a modest drizzle of Ghosted Maple, then taste and adjust.
- Finish silky: Stir in cream at the end for that velvet finish (or use coconut milk for dairy-free).
Serving ideas
- Top with crushed tortilla chips and a sprinkle of chopped cilantro.
- Swirl in a spoon of sour cream or Greek yogurt for extra tang.
- Pair with warm cornbread and a side salad for a complete meal.
From our sugar woods to your table—a little Vermont maple turns cozy into unforgettable.
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FAQ
Can I make it dairy-free? Absolutely—use full-fat coconut milk or your favorite unsweetened dairy-free cream.
Too spicy? Swap some or all Ghosted Maple for our Traditional Maple and keep the Smoked Maple for depth.
Pumpkin Black Bean Soup
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 2 tablespoons Olive Oil
- 1 cup onion, chopped
- 3-4 garlic cloves; minced
- 1 cup white wine
- 2 (15 oz) cans black beans; drained and rinsed
- 1 (28 oz) can diced tomatoes (undrained)
- 2 cups vegetable broth
- 1 can of pumpkin
- 3 teaspoons ground cumin
- 4 teaspoons ground coriander
- ½ teaspoon black pepper
-
2 tablespoons Wood's Vermont Ghosted Maple Syrup
- Kosher salt to taste
-
1 tablespoon Wood's Vermont Smoked Maple Syrup
- 1 cup heavy whipping cream
- optional: Tortilla chips; chopped fresh cilantro
Directions
- In a large saucepan, heat olive oil over medium-low heat. Add the onion and cook until soft and fragrant, about 3-5 minutes. Add garlic and cook for 1 minute more.
- Stir in the wine and bring to a boil. Cook for about 3-4 minutes or until the liquid is reduced by half.
- Add the black beans, tomatoes, broth, pumpkin, spices, and syrups. Bring to a boil and then reduce heat. Simmer covered for about 20 minutes, stirring occasionally.
- Add the cream and heat through.
- Ladle into a bowl and top the soup with cilantro and tortilla chips.
Recipe Note
Enjoy!!! I have made this twice in the last 3 weeks.