Sausage Black Bean and Pumpkin Soup

This savory and richsausage black bean andpumpkinsoupis 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 meetsfallin this unbelievably delicious sausage black bean and pumpkin soup! It has so manyknockout flavorsand 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 theInstant Potmakes 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!

Why You’ll Love This Recipe

• Sausage black bean and pumpkin soup is theperfect hearty soup recipe for fall and winter, and it’s packed with flavors and delicious ingredients everyone will love!
• You can get all the ingredientsyear-round, so even if you’re cravingpumpkinon 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 asuper cool appliance).
• Serve this soup with deliciousButtery Garlic Knotsfor 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

1. In thepressure cooker pot, add the black beans, water, and oil.
2. Add the sausage and onion to the pot and saute. Then, add garlic followed by chicken broth, tomatoes, pumpkin puree, cumin, oregano, and salt.
3. Return the cooked beans to the pot. When the cooking time ends, let the pressure release naturally andcarefully remove the lid.
4. Stir in the heavy cream and cilantro, if using.

Recipe FAQs

Expert Tips

• If you cook this recipe on the stovetopinstead of the instant pot, it’ll take closer to an hour.
• This recipe works best in a6-quart or 8-quart pressure cooker.
• This recipefreezes very well, and the leftovers are even better the second day.
• Serve with my famouscornbread recipefor a great dinner.

More Soup Recipes to Consider

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