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