The Dish | Pumpkin Soup

Here’s a go-to dish for Halloween supper. This year will be much more quiet than usual so this easy soup will make for a cozy night in. Pair with a green salad, corn bread — and lots of candy. Happy Halloween!

INGREDIENTS

  • 2 tbps olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 large carrot, chopped
  • 2 tsp ground cumin
  • Salt and pepper
  • 1 (15 oz) can solid packed pumpkin
  • 1 (15 oz) black beans, rinsed and drained
  • 1 (15 oz) chopped tomatoes, drained
  • 5 cups beef broth
  • 1 cup frozen corn
  • Suggested toppings: sour cream or plain greek yogurt, cilantro, crumbled cojita cheese, toasted pumpkin seeds

DIRECTIONS

  • Heat olive oil in a heavy-bottomed soup or stock pot and add onion, garlic together with cumin and pinch of salt and pepper, and saute for one minute
  • In a separate bowl, combine pumpkin, black beans and chopped tomatoes and add to stock pot along with beef broth
  • Simmer uncovered for 25 minutes
  • Add 1 cup frozen corn
  • Season with salt and pepper to taste
  • Serve in separate bowls and garnish with any and/or all of these suggested toppings: sour cream or plain greek yogurt, cilantro, crumbled cojita cheese, toasted pumpkin seeds

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