Pumpkin Soup
Mexican Black Bean and Pumpkin Soup
This tasty black bean and pumpkin soup is deliciously spicy. For a spicier taste, you can use two chipotles. Also, you can use two cups of pureed, cooked pumpkin or kabocha squash instead of canned pumpkin, if you want.
You will like this black bean and pumpkin soup if you are a fan of Mexican cuisine because the Mexican inspiration behind this soup is obvious. Try to use low sodium broth and black beans because this soup is better if it is not overly salty. You can always add salt at the end if you prefer your pumpkin soup saltier.
Lime and sour cream is served on the side, when you serve the soup, so people can help themselves to these. The silky sour cream pairs well with the sharp flavor of the chilies and the lime adds to the Mexican flavor and the pumpkin soup recipe as a whole.
Pumpkin Soup Recipe with Chili and Black Beans
Ingredients -
2 cloves garlic
1 teaspoon cumin seed
2 tablespoons California or New Mexico chilies
16 oz can pumpkin
2 cups chicken broth
1 tablespoon salad oil
1 canned chipotle chili, drained
1 cup coarsely chopped onion
2 cans black beans, 15 oz each
14 ½ oz can diced tomatoes
Sour cream
Fresh cilantro
Lime wedges
Preparation:
Stir together the cumin and New Mexico chilies for a couple of minutes in a 5 quart pan over a medium high heat until they start to smoke.
Scrape the mixture into a blender and add the tomatoes and juice, garlic, chipotle, onion and oil. Blend until smooth. Pour the chili mixture back into the pan and bring it to a simmer over a medium high heat. Cover the pan partially and stir it every couple of minutes until the pumpkin soup is thick.
This will take about 5 minutes.
Stir in the beans and their liquid, the pumpkin and the broth.
Bring the mixture to a simmer over a high heat, then turn the heat down and simmer the pumpkin soup, covered, for about 10 minutes.
Blend about 2 cups of the soup in the blender, and then return it to the pan.
Garnish the soup with the cilantro sprigs and serve the sour cream and lime wedges on the side.
(Serves 5)
