Pumpkin Soup
Mexican Recipe Pumpkin and Black Bean Soup with Fresh Herbs
If you are searching for a tasty Mexican recipe, pumpkin and black bean soup is a delightful dish to make. The Mexican flavors of onion, lime, beans, jalapeño and more combine perfectly in this wonderful pumpkin soup recipe.
This recipe calls for epazote, which is a Mexican herb. It is traditionally served with bean dishes because it prevents flatulence. If you cannot find fresh epazote, dried epazote is not too bad; else, you can use a little oregano and cilantro in this recipe, and perhaps a tiny bit of tarragon. Also, you can use regular oregano if you cannot get Mexican oregano.
Black beans are very healthy and their earthy flavor, which is enhanced further by the addition of epazote, goes very well with the taste of pumpkin. Black beans have been popular in Central and South America for many centuries and they are becoming more popular in the Unites States and Europe.
Mexican Pumpkin Soup with Fresh Herbs
Ingredients -
¾ teaspoon grated lime peel
1 teaspoon ground cumin
1 lb black beans
2 lb diced pumpkin
1 tablespoon epazote
1 tablespoon Mexican oregano
1 finely chopped jalapeño
1 finely chopped onion
2 tablespoons fresh lime juice
4 cups vegetable broth
4 tablespoons chopped, fresh cilantro
1 ½ cups coconut milk
Half and half, to serve
Preparation:
Soak the beans in a big pot overnight, add the oregano and epazote, and cook until soft.
This will take about an hour. Roast the onion, pumpkin, and garlic at 375 degrees F until soft, then puree them in a food processor and add the mixture to the pot.
Add the coconut milk, beans, and broth. Add all but 1 tablespoon of the cilantro and bring the soup to a boil, stirring it all the time.
Turn the heat down and simmer it for a few minutes, to blend the flavors. Add the lime peel and lime juice and season with salt and pepper.
Drizzle the half and half over the soup, sprinkle the rest of the cilantro on top, and serve.
(Serves 8)
