Pumpkin-Spiced Mexican Bean Soup with Cilantro
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Blender or immersion blender
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 can pumpkin puree 15 ounces
- 1 can black beans 15 ounces, drained and rinsed
- 1 can kidney beans 15 ounces, drained and rinsed
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in ground cumin, smoked paprika, cinnamon, nutmeg, and allspice, cooking for an additional minute until fragrant.
- Add the pumpkin puree, black beans, kidney beans, and vegetable broth to the pot.
- Season the soup with salt and pepper, stirring well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 25 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Adjust seasoning to taste and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with chopped cilantro.
- Serve with lime wedges on the side for squeezing over the soup.
Notes
To enhance the flavors, consider using freshly ground spices for a more robust taste. Ensure the soup is blended to your desired consistency, whether smooth or with some texture remaining. Adjust the level of spiciness by adding chili powder or red pepper flakes if you prefer a bit more heat.
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