Cozy Up with Pumpkin Black Bean Soup — A Spicy-Sweet Fall Favorite with a Vermont Twist

Albert Wood
Cozy Up with Pumpkin Black Bean Soup — A Spicy-Sweet Fall Favorite with a Vermont Twist

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.

Made it? Share it!

We love seeing your bowls. Tag #WoodsMaple so we can cheer you on.

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.

P.S. I’ve made this twice in the last three weeks—consider that an enthusiastic endorsement.

© Wood's Syrup Co.

Pumpkin Black Bean Soup

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

  1. 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.
  2. Stir in the wine and bring to a boil. Cook for about 3-4 minutes or until the liquid is reduced by half.
  3. 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.
  4. Add the cream and heat through.
  5. Ladle into a bowl and top the soup with cilantro and tortilla chips.
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