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–+ servings
spicy pumpkin bean soup

Chipotle Pumpkin Mexican Bean Soup with Corn

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 can opener
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 chipotle pepper in adobo sauce chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 can pumpkin puree 15 ounces
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can corn kernels 15 ounces, drained
  • 4 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent.
  • Stir in minced garlic, chipotle pepper, cumin, and smoked paprika, cooking for another minute.
  • Add pumpkin puree, black beans, kidney beans, corn, and vegetable broth to the pot, stirring to combine.
  • Season with salt and black pepper, bringing the mixture to a gentle boil.
  • Reduce heat and let the soup simmer for 20 minutes, stirring occasionally.
  • Remove from heat and stir in lime juice and fresh cilantro.
  • Let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider roasting your own pumpkin instead of using canned puree, and adjust the level of heat by adding more or less chipotle pepper according to your preference. This soup pairs well with a side of warm tortilla chips or a slice of crusty bread.
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