Chipotle Pumpkin Soup
By Mary McDougall
This is a spicy variation of a delicious pumpkin soup with black beans that I have been making for years. This tastes great and is easy to make too!
Serves: 4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
4 Cups
Vegetable broth
1
Onion, chopped
2 Cloves
Cloves garlic, minced
1 Tbsp
Chili powder
1/2 Tsp
Cumin
1/8 Tsp
Chipotle chili powder
15 Ounce Can
Pumpkin puree
15 Ounce Can
Black beans, drained and rinsed
1 Cup
Frozen corn kernels, thawed
3/4 Cup
Salsa
Directions
1
Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth.
Hint: This is wonderful with a scoop of hot brown rice added to each individual serving bowl.
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