Sherry Pumpkin Pinto Bean Soup

Sherry Pumpkin Pinto Bean Soup

How do you eat like royalty on a peasant’s budget? Procure a nice bottle of sherry vinegar and make this sherry pumpkin pinto bean soup! One taste and you’ll want to eat this delicious soup all winter long.

There are so many flavor and texture components that make this sherry pumpkin pinto bean soup a classic winter dish. You have hearty seasonal veggies such as pumpkin, purple carrots, and kale, and pinto beans add a meaty texture that makes this soup filling.

My favorite is the sherry and tarragon combination. Sherry vinegar’s mildly sweet, woody undertones provide the right amount of warmth and depth I like for hearty soups, and it marries perfectly with the bolder, aromatic tarragon. Both go a long way, so you won’t need much!

Usually, soup tastes better the next day, and this soup is no exception. If you can manage to not devour the entire pot, I recommend storing it overnight in the fridge before serving. Allowing the sherry and tarragon to marinate will really intensify the flavors.

Note: Since sugar pie pumpkins are smaller, it’s easier to cut off the top and bottom, slice into fourths and peel the skin with a sharp knife. Take a spoon and scoop off the seeds.

  • 2 tbsp ghee or sustainable red palm oil for vegans
  • 1 small sweet onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 4 carrots, cut into 1″ pieces (I like to use purple carrots when I can find them)
  • 1 sugar pie pumpkin, peeled, seeded and cut into bit-sized cubes
  • 3 cups kale leaves, chopped (I like curly kale)
  • 32 oz veggie broth (or more for a soupier consistency)
  • 2 cups cooked pinto beans
  • 2 tsp. sherry vinegar
  • 1-2 tsp. dried tarragon
    Himalayan salt and pepper to taste


Heat the ghee or palm oil in a large stock pan over medium heat, and saute onions, carrots and celery for 10-12 minutes, or until carrots are slightly tender.

Add minced garlic and saute for 1 minute, stirring frequently–sauteing any longer will burn off the garlic flavor.

Add the veggie broth, beans and pumpkin and bring to a boil.

Turn heat back to medium and simmer 15 minutes.

Next add the tarragon and sherry vinegar and simmer another 10 minutes, or until pumpkin is fork tender.

Add kale and continue to simmer for a few minutes until it’s fully wilted.

Remove from heat and season to taste with Himalayan salt and pepper.

Feel free to add more tarragon and/or sherry vinegar.

Serves 2-3 big bowls

I hope you enjoy this sherry pumpkin pinto bean soup recipe as much as I did, and I’m certain you’re going to love the sherry vinegar!

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Kim White

by Kim White

A yogi passionate about changing lives one plant-based bite at a time, Kim spends most of her days in spandex on a mission to inspire and expand awareness to the benefits of a healthy and sustainable lifestyle. Check out her website Yogitrition and follow her on Instagram