Spicy Cuban Black Bean and Pumpkin Soup
Submitted by: Aysha Schurman
Cumin, black pepper and nutmeg add a little spiciness to this side dish soup made with canned pumpkin, black beans, and chicken stock or broth.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp garlic paste
- 1/3 cup diced red onion
- 1/3 cup diced green onion
- 1/3 cup diced red bell pepper
- 2 cups canned pumpkin
- 3 cups seasoned chicken stock
- 1 tbsp brown sugar
- 1/2 tsp ground cumin
- 1/2 tsp finely ground black pepper
- 1/4 tsp ground nutmeg
- 1 16-oz can black beans, drained and rinsed
- Sour cream and chopped parsley, for garnish
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Method
Warm oil in a large saucepan over medium heat. Add garlic paste, red onion, green onion and bell pepper to saucepan; cook until tender, about 4 minutes. Add pumpkin, stock, sugar, cumin, pepper and nutmeg to saucepan. Bring to a boil, stirring frequently. Reduce heat to low, cover, and simmer 10 minutes. Remove lid from saucepan and stir in black beans. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove soup from heat once it is thickened and rich. Ladle into bowls; garnish with a dollop of sour cream and some fresh, chopped parsley.
Notes: The soup also tastes amazing with some shredded, cooked chicken breast, diced sausage, or crumbled bacon thrown in. If you don't care for sour cream, try garnishing the soup with some toasted pumpkin seeds and parsley.
Number of Servings: 6-8
Submitted by: Aysha Schurman ( See all of Aysha Schurman Recipes )
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