Chipotle Pumpkin and Black Bean Soup - Recipe

I know it's not quite autumn yet...and it's still pretty warm outside. But yesterday, I got a craving for pumpkin and my apartment is pretty cold, so I figured: why not make a winter soup if it's what I want?


This recipe is easy, only requires a few ingredients, and is so healthy and filling! No carbs, no cream! It's pretty spicy, but you can always modify the recipe and use less chipotle and cumin to suit your tastes. It's delicious now, but I can't even imagine how comforting and delicious this is going to be on a cold winter day!

Chipotle Pumpkin and Black Bean Soup

Serves: 6-8

Ingredients:

• 2 tbs. olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp. ground cumin
• 2 chipotle peppers in Adobo sauce (use less for a milder soup), slice finely and crush.
• 3 15-oz cans of pumpkin
• 1 can of black beans, drained
• 1 tsp. dried oregano
• 4 cups chicken stock
• salt to taste
• 1-2 tbs. lime juice
• greek yogurt for garnish(optional)

Procedure

Heat olive oil in a dutch oven or large soup pot. Add onion and garlic. Stir and sweat the onions (about 3-4 minutes) over medium-high heat.

Add cumin, chipotle peppers and cook for about a minute, stirring occasionally.

Add pumpkin, chicken stock, oregano,  salt, and black beans. Stir to combine and reduce heat to medium/low. Allow mixture to simmer, covered for about 20 minutes, stirring occasionally.

Midway through the simmering process, add the lime juice and stir into the mixture. Cover and allow soup to cook for remaining time.

Serve with a dollop of greek yogurt or sour cream on top.

Notes:

Add all spices to taste! The recipe above is moderately spicy. As I said, add less cumin or less chipotle (where most of the spice comes from) for a milder soup. If you need more salt, feel free to add it, as well. Cilantro would also make a lovely addition, as would toasted pumpkin seeds, or even chicken! Play around with the recipe! It's all about what tastes good to you!