Halloween Black Bean Soup in a Pumpkin Bowl

When thinking about a “spooky” soup to make for Halloween, I immediately thought of my mom’s black beans. I’m Costa Rican and black beans and rice were a family staple. Thankfully, before my mom passed, I was able to learn how she made her beans. For this recipe, however, I added a couple of ingredients to provide a heartier, fall dish. For example, you never found sausage or sweet potatoes in my mom’s black beans! But the potato adds a touch of orange in the spirit of Halloween, and was a great starchy replacement for the rice. To top it all off, I roasted a small pumpkin to use as a bowl. I was so surprised how simple it was make! Let’s get started…


  • 2 smoked sausages, sliced
  • One 28 oz can and one 16 oz can of black beans
  • 1 green pepper, diced
  • 1/2 small yellow onion, diced
  • 1 sweet potato, largely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons of fresh parsley, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 4 cups of beef broth
  • 1/4 teaspoon of smoked paprika
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 small pumpkin with stem removed (for the bowl)

(Serves 8)

Steps for the Pumpkin 

I read these steps on Pumpkin Nook

  • Preheat the oven to 350 degrees
  • Pour 1/2″ of water into a shallow pan
  • Place the pumpkin upside down (hole facing down) on the pumpkin sheet
  • Cook your pumpkin for 30 minutes

Steps for the Soup

  • In a large pot or dutch oven, brown the sliced sausages on medium heat; remove the sausage from the pan and set aside
  • In the same pot saute the diced onion and pepper until soft
  • Add the garlic and parsley and cook for 30 seconds
  • Add the black beans, chopped potato, and broth – with a spoon, lightly smash the beans for a few seconds
  • Stir in salt, pepper, cilantro, and paprika
  • Cover and simmer on low for 45 minutes to an hour
  • Season to taste
  • Ladle the soup into your pumpkin bowl and enjoy!


Happy Halloween! 

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