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–+ servings
hearty pumpkin veggie soup

Veggie Taco Soup with Pumpkin Broth

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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 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 can opener

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can corn 15 oz, drained
  • 1 can pumpkin puree 15 oz
  • 4 cup vegetable broth
  • 1 tablespoon taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent.
  • Stir in minced garlic and cook until fragrant.
  • Add diced red bell pepper and zucchini, cooking until softened.
  • Mix in black beans, kidney beans, and corn.
  • Stir in the pumpkin puree and vegetable broth.
  • Add taco seasoning, ground cumin, and chili powder.
  • Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
  • Stir in lime juice and chopped cilantro before serving.

Notes

For a richer flavor, allow the soup to simmer longer than suggested. If you prefer a thicker consistency, blend a portion of the soup and return it to the pot. Garnish with avocado slices, shredded cheese, or tortilla chips for added texture and flavor. Adjust the spice level by adding more or less chili powder to suit your taste.
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