Soups

August 4, 2021

Pumpkin Confetti Soup

This Pumpkin Confetti Soup is a festive and healthy dinner for Halloween night, whether you’re taking out kiddos for safe and physically-distanced trick-or-treating, or staying home to celebrate with movies, games, or other activities.

I may be too old for trick-or-treating, but I do enjoy handing out candy each year. With the doorbell ringing off the hook, it’s hard to sit down to dinner on Halloween night, so I like to keep something warm on the stove or in the slow cooker, and soup is a perfect option. However you’re enjoying the night, this Pumpkin Confetti Soup is a fun addition - orange pumpkin broth dotted with colorful black beans, peppers, and corn. And a nice balance to all the sweet treats destined to be enjoyed!

You can lay out your soup with a toppings bar, and allow people to garnish their soups however they wish. It also makes it easy to come back for more!

Large pot of Pumpkin Confetti Soup next to football-shaped bowls of chips, diced avocado roasted pumpkin seeds, and sour cream
(I served my Pumpkin Confetti Soup with Sunday Night Football, hence all the football dishes!)

Ingredients assembled for Pumpkin Confetti Soup
Assemble your ingredients.

Stages of cooking Pumpkin Confetti soup from sautéing vegetables to adding broth
Saute onions and peppers; add spices; add broth and pumpkin purée; add remaining ingredients.

Ladle in Pumpkin Confetti Soup showing colorful ingredients of peppers, corn, and black beans
Simmer until everything is heated through. Look at those fun flecks of color!


Original publication date: October 29, 2020

Pumpkin Confetti Soup

This Pumpkin Confetti Soup is a festive and healthy dinner for Halloween night or a fall gathering!

Author:

Kira Freed - The Joyful Plateful

Prep:

5

min

cook:

30

min

total:

35

min

Ingredients

2 Tbsp. avocado oil

1 large onion, diced

2 red bell peppers, diced

1 4-oz. can diced green chiles, drained (see note)

2 15-oz. cans black beans, drained and rinsed

1 cup frozen corn kernels

2 cups pumpkin puree

4 cups low-sodium vegetable broth

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1/4 tsp. ground cinnamon

1/2 tsp. ground black pepper

1 1/2 tsp. kosher salt

1 Tbsp. pure maple syrup

Instructions

  1. In a large heavy-bottomed pot (such as a Dutch oven), heat avocado oil. Add diced onion and bell pepper, and sautéed until they begin to soften, about 7 minutes.
  2. Add spices (chili powder, cumin, smoked paprika, garlic powder, cinnamon) to pot, stir to coat veggies, and sauté until spices become fragrant, about 30 seconds.
  3. Add 1 cup of the vegetable broth to the pot to deglaze, scraping up spices from the bottom of the pan.
  4. Add remaining ingredients and the rest of the broth to the pot. Cover, bring to a boil, then reduce heat to low, and simmer 15-20 minutes.
  5. Ladle hot soup into bowls to serve. Serve soup with tortilla chips, diced avocado, plain Greek yogurt (or sour cream), and/or roasted pumpkin seeds for garnish.

Note:

  • To make this soup more mild, omit green chiles, and use 1 red and 1 green bell pepper for color variety instead.
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March 19, 2024
Hannah
Sounds sooooo yummy. I will definitely prepare this