Clara’s Caribbean Pumpkin-Black Bean Soup Recipe

Modified by Food Bank supporter Clara C., 11, El Cerrito
(Based on a  recipe from Epicurious)

Clara says: “This is a delightful and comforting fall soup that can easily be thrown together and modified to suit your tastes. For example, if you like more cilantro flavor, you can mince some and toss it into the pot. This recipe is painfully simple and delicious for a quick meal if you are craving a pumpkin-y fall soup.”

Makes 4 small servings
15 to 20 minutes


  • 1 teaspoon ground cumin
  • 1 15-ounce can pure pumpkin puree
  • 1 13-ounce can black beans, drained
  • 1 14-ounce can light unsweetened coconut milk
  • 1 cup canned vegetable broth
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 3/4 teaspoon lime zest
  • 1 teaspoon salt


Stir cumin in a medium saucepan over medium heat for 30 seconds, or until it is fragrant. Add the cans of pumpkin, beans, coconut milk, and broth. 

Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer for 3 minutes to blend flavors. 

Mix in lime juice and lime zest. Season soup with salt and pepper and ladle into bowls. Garnish with cilantro, lime wedges, or chili flakes if desired. It also tastes particularly yummy with a scoop of rice. 


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