Black Bean & Pumpkin Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe for a Mexican soup came from a local magazine. I haven't tried it yet. Ingredients:
2 tablespoons olive oil |
1 small onion, diced |
2 garlic cloves, minced |
3 cups vegetable broth |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 (15 ounce) can black beans |
1 (30 ounce) can pumpkin |
1 cup heavy cream |
1 teaspoon cumin |
salt & pepper |
Directions:
1. Heat a large pot over medium heat.
2. Add oil, onion, and garlic, and saute until tender and golden.
3. Add broth, diced tomatoes, black beans and pumpkin. Stir to combine.
4. Bring broth to boil, then reduce heat to simmer, adding cream and cumin.
5. Simmer for five minutes.
6. Garnish with fresh cilantro and drizzle with crema mexicana.
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