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.
For more hearty soups that hit the spot on chilly evenings, make sure you bookmark my Hearty 15 Bean Soup in the Instant Pot, Instant Pot Loaded Baked Potato Soup, and The Best Instant Pot Broccoli and Cheese Soup! And don’t forget, for all my Instant Pot recipes, I always include instructions to make it on the stovetop, as well.
Sausage Black Bean and Pumpkin Soup
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, and there’s just something about pumpkin and crumbly sausage together in a bowl that warms the soul.
I cannot get enough of this simple fall soup, and the best part is that you can get all the ingredients year-round, so even if you’re craving pumpkin on a chilly spring evening, you can have it! I will never, ever get over how easy the Instant Pot makes throwing together a flavorful, hearty soup, either. It’s one of my favorite fast dinner hacks of ALL time, and 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).
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! No matter how you cook it, you will love this blend of rich flavors and nourishing ingredients that’ll warm you up from the inside out.
Can you freeze sausage black bean and pumpkin soup?
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.
What’s in sausage black bean and pumpkin soup?
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. Like yum, yum, and more yum. The heavy cream lends a bit of a smoother flavor and prettier color, but it’s up to you whether you want to incorporate it!
How long does it take to make this soup?
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 (but well worth every minute, in my opinion!).
This recipe is part of pumpkin week! I’m doing this with my friend Alli from Longbourn Farm and today she’s post an gorgeous pumpkin hot chocolate. How perfect would that be to finish up this meal?
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Sausage Black Bean and Pumpkin Soup
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: Serves 8 1x
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Pin RecipeDescription
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.
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.
- 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 really great dinner.
- Category: dinner
- Method: Instant Pot
- Cuisine: American
Keywords: instant pot, black bean, pumpkin, soup, dinner, sausage
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Other easy pumpkin recipe you’ll love:
- Easy Pumpkin Cauliflower Curry
- Sausage and Pumpkin Pasta
- Easy Turkey Pumpkin Chili
- Perfect Pumpkin Bread
- Honey Roasted Pumpkin Seeds with Cinnamon
- How to Cook a Pumpkin in the Crock Pot
- Whole Wheat Pumpkin Waffles
- Rich and Creamy Pumpkin Alfredo
- Homemade Pumpkin Noodles
- Pumpkin Whoopie Pies with a Whipped Cinnamon Filling
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!
About Melissa
Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
Pumpkin Whoopie Pies with a Whipped Cinnamon Filling
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