Pumpkin and Black Bean Soup
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0
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Sherry can be replaced with dry white vermouth.
Ingredients
- Onion - 1 head
- Vegetable Oil - 1 tablespoon
- Garlic - 4 cloves
- Ground Cumin - 1 tablespoon
- Ground ancho chili pepper - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Chicken Broth - 4 cups
- Chestnut puree - 2 cups
- Canned Tomatoes (Pelati) - 14.1 oz
- Canned Pork with Beans - 18.7 oz
- Medium-dry sherry - ¼ cup
- Chopped Green Onions - to taste
- Roasted Peanuts - to taste
Step by Step guide
Step 1
In a pot, heat the vegetable oil and sauté the finely chopped onion until soft for 5-7 minutes.
Step 2
Add the finely chopped garlic, cumin, and chili. Season with salt and pepper. Sauté for about a minute.
Step 3
Add the broth, pumpkin puree, rinsed black beans, tomatoes, and sherry. Bring to a boil and cook for 30 minutes.
Step 4
Remove from heat and mash to your desired consistency with a potato masher.
Step 5
Serve, garnished with pumpkin seeds and cilantro.
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