This hearty soup is perfect for those chilly evenings and is a great way to pack in some protein with the addition of black beans. It’s also a fantastic vegan option!
Begin by sautéing 1 chopped onion and 1 chopped bell pepper in 1 tablespoon of olive oil over medium heat until soft. Add 2 minced garlic cloves and cook for another minute. Stir in 2 cups of diced pumpkin, 1 can of drained and rinsed black beans, 1 can of diced tomatoes, and 2 cups of vegetable broth. Season with 1 tablespoon of chili powder, 1 teaspoon of cumin, and salt to taste. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, until the pumpkin is tender. To serve, garnish with avocado slices and a squeeze of lime juice.
Notes: For a smoky flavor, consider adding smoked paprika or a dash of hot sauce. You can also top this soup with some tortilla strips for extra crunch!
This unique soup combines the sweetness of apples with the earthiness of pumpkin, making it a delightful appetizer for a fall dinner party.
Start by peeling and dicing 2 cups of pumpkin and 1 large apple (like Granny Smith) and set aside. In a large pot, heat 1 tablespoon of butter over medium heat. Add 1 chopped onion and cook until golden brown. Stir in the pumpkin and apple, along with 1 teaspoon of dried sage and 4 cups of vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 25 minutes. Once everything is soft, blend until smooth. Add 1/2 cup of cream (or more for a richer flavor) and season with salt and pepper to taste. Serve warm with a sprinkle of fresh sage leaves on top.
Notes: You can substitute the cream with coconut milk for a dairy-free option. For added texture, consider adding roasted pumpkin seeds on top before serving.