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hearty pumpkin bean soup

Hearty Mexican Bean Soup with Pumpkin Broth

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoons
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 2 cup pumpkin puree
  • 4 cup vegetable broth
  • 1 cup corn kernels frozen or fresh
  • 1 bell pepper diced
  • salt and pepper to taste
  • 1 lime cut into wedges
  • 2 tablespoon fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and cook until translucent, about 5 minutes.
  • Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
  • Add black beans, kidney beans, pumpkin puree, and vegetable broth to the pot.
  • Stir in corn kernels and diced bell pepper.
  • Bring the mixture to a boil, then reduce heat to a simmer.
  • Cook for 30 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Remove from heat and let the soup rest for 10 minutes.
  • Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For an enhanced flavor, consider roasting the bell pepper before adding it to the soup. This soup is versatile; feel free to add other vegetables like zucchini or carrots based on your preference. Adjust the spices to your taste; if you prefer less heat, reduce the cayenne pepper. This dish can be made ahead and stored in the refrigerator for up to three days, allowing the flavors to meld and intensify.
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