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This savory and rich sausage black bean and pumpkin soup is the perfect cool-weather dinner that’ll fill you up with nourishing ingredients, like black beans, ground sausage, onion, chicken broth, fire-roasted tomatoes, and pumpkin puree.
Chili meets black bean soup meets tortilla soup meets fall in this unbelievably delicious sausage black bean and pumpkin soup! It has so many knockout flavors and ingredients that I absolutely love. There’s just something about pumpkin and crumbly sausage together in a bowl that warms the soul.
I will never, ever get over how easy the Instant Pot makes throwing together a flavorful, hearty soup. It’s one of my favorite fast dinner hacks of ALL time. But in case you haven’t hopped on the IP train yet (which I really think you should!), I also added directions for cooking this on the stovetop in the notes below the recipe card!
Table of Contents
Why You’ll Love This Recipe
- Sausage black bean and pumpkin soup is the perfect hearty soup recipe for fall and winter, and it’s packed with flavors and delicious ingredients everyone will love!
- You can get all the ingredients year-round, so even if you’re craving pumpkin on a chilly spring evening, you can have it!
- It’ll taste like you spent all day slaving away over the stove (when you really spent about 45 minutes with a super cool appliance).
- Serve this soup with delicious Buttery Garlic Knots for a winning dinner, even for serving guests!
Recipe Ingredients
- Black beans – dried or canned
- Oil – olive or vegetable works well
- Ground sausage – spicy, Italian, breakfast, chorizo, or whatever you like
- Onion
- Garlic
- Chicken broth
- Fire-roasted diced tomatoes – 15-ounce can
- Pumpkin puree – 15-ounce can (Make sure it’s pumpkin puree, NOT pumpkin pie mix!)
- Seasonings – cumin and oregano, dried
- Cilantro – fresh for serving, optional
- Heavy cream – optional
See the recipe card below for full information on ingredients and quantities.
How to Make Sausage Black Bean and Pumpkin Soup
- In the pressure cooker pot, add the black beans, water, and oil.
- Add the sausage and onion to the pot and saute. Then, add garlic followed by chicken broth, tomatoes, pumpkin puree, cumin, oregano, and salt.
- Return the cooked beans to the pot. When the cooking time ends, let the pressure release naturally and carefully remove the lid.
- Stir in the heavy cream and cilantro, if using.
Recipe FAQs
This is SUCH a great meal to make a huge batch of and freeze leftovers for a busy day — just like so many soups! It’ll keep for up to 3 months frozen or up to a week refrigerated.
Other than the namesake items (sausage, black beans, and pumpkin, that is!), you’ve also got olive oil, garlic, chicken broth, fire-roasted tomatoes, cumin, oregano, salt, and optional heavy cream and cilantro to top.
Using the Instant Pot pressure cooker, this takes about a total of 45 minutes to make, from prep to completion. If you cook it on the stovetop, it’ll take a little closer to an hour.
Expert Tips
- If you cook this recipe on the stovetop instead of the instant pot, it’ll take closer to an hour.
- This recipe works best in a 6-quart or 8-quart pressure cooker.
- This recipe freezes very well, and the leftovers are even better the second day.
- Serve with my famous cornbread recipe for a great dinner.
More Soup Recipes to Consider
Beef Recipes
Julia Child’s Beef Bourguignon
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Soups, Stews & Chowders
Texas Chili Recipe
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Sausage Black Bean and Pumpkin Soup
Ingredients
- 1 cup dry black beans
- 4 cups water
- 1 tablespoon oil olive , or vegetable works well
- 1 pound ground sausage, (spicy, Italian, breakfast, chorizo, or whatever you like)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups chicken broth
- 1 can fire-roasted diced tomatoes, (15 ounce)
- 1 can pumpkin puree, (15 ounce)
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 cup heavy cream, optional
- Salt and pepper, to taste
- 1/4 cup fresh chopped cilantro for serving
Instructions
- In the pressure cooker pot, add the black beans, water, and oil. Lock the lid in place, and select high pressure (or pressure cook) for a 20-minute cook time.
- When the beans finish cooking, use a quick pressure release. When the pressure comes down, carefully open the lid. Drain the beans, and set aside (discard cooking water).
- Return the cooking pot to the pressure cooker, and select the “saute/browning” function.
- Add the sausage and onion to the pot, and saute, breaking up the sausage and stirring often, about 3 minutes.
- Add the garlic, and cook for 30 seconds.
- Add the chicken broth, tomatoes, pumpkin puree, cumin, oregano, and 1 teaspoon salt. Stir to combine well.
- Return the cooked beans to the pot.
- Lock the lid in place, and select high pressure (or pressure cook) for a 5-minute cook time.
- When the cook time ends, let the pressure release naturally for 10 minutes, and then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Stir in the heavy cream, and adjust the salt and pepper to taste.
- Serve hot with fresh cilantro on top.
Notes
- You can use 2 (15-ounce) cans of black beans if you don’t want to cook dry beans. Just skip the cooking the beans step, and add the beans when you add the tomatoes and pumpkin to the pot.
- You can use traditional or petite diced tomatoes if you prefer.
- The heavy cream makes the dish smooth and the color pretty, but you don’t have to use it. It’s just as great without it.
- You can make this on the stovetop by using 2 (15-ounce) cans of black beans in place of the dry beans. Saute the onion in the oil, and cook the sausage through. Add all of the other ingredients (except the cream), and simmer for 30 minutes. Add cream, and serve hot.
This was good; just the right spices and super easy to make. Tastes like a taco soup. I made some changes cuz that’s what we had on the shelf: pinto beans [could’ve cooked another 10-20 minutes but they were soft]; diced tomatoes [slightly blended] w/smoked paprika; fresh/frozen pumpkin puree; added 1/2 tsp each of chili power, roasted red pepper & garlic seasoning, Italian seasoning, black pepper as I used much more tomato & pumpkin. I used precooked/frozed breakfast sausages that needed to be used [chopped up in food processor]. Will make again but family said to not used the breakfast sausage next time [maybe i just won’t tell them…].
This was flavorful and easy for a cool September evening! I used an Italian sausage and did not add the heavy cream at the end. The pumpkin alone made it seem smooth and creamy. Loved it! Thank you, Melissa. I’m new to your site and am already finding some other recipes to try (pickled banana peppers—yum!).