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pumpkin infused taco soup

Spiced Pumpkin Taco Soup with Avocado Topping

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Blender or immersion blender
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 can pumpkin puree 15 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 can diced tomatoes 14.5 oz
  • 4 cup chicken or vegetable broth
  • salt and pepper to taste
  • 1 ripe avocado diced
  • 2 tablespoon fresh cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic, ground cumin, smoked paprika, and chili powder and cook for an additional 1 minute.
  • Add pumpkin puree, black beans, corn, and diced tomatoes to the pot and stir to combine.
  • Pour in chicken or vegetable broth and bring the mixture to a simmer.
  • Reduce heat to low and let the soup simmer for 20 minutes.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Season with salt and pepper to taste and let the soup rest for 5 minutes.
  • Serve the soup in bowls and top with diced avocado, fresh cilantro, and a squeeze of lime.

Notes

For an added depth of flavor, consider roasting the pumpkin prior to making the soup. This will enhance the soup's natural sweetness. If you prefer more heat, adjust the chili powder to your taste. Additionally, the soup can be made a day ahead, as it tastes even better after the flavors have had time to meld. Adjust seasoning before serving if needed.
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