Mexican Black Bean and Pumpkin Soup

It’s still winter, unfortunately, but that doesn’t mean we shouldn’t make the most of the cool months by warming out insides with soups! And there are so many options why not get creative, move away from the standard vegetable, chicken and pumpkin soup (not that I don’t love these!) and spice things up. Previously I have made a Peanut Sweet Potato Soup which was amazing, and I love a Thai style pumpkin soup as well! What other types have you made? What’s your favorite? Have you tried any of mine, what are your thoughts?

So today I put together a Mexican Black Bean and Pumpkin Soup! Super easy and smells amazing!
The recipe is inspired by Jamie Oliver’s Mexican Black Bean Soup from this months Delicious magazine. While this recipe is not yet on Jamie’s website, plenty of others are.

Mexican Black Bean and Pumpkin Soup

Mexican Black Bean and Pumpkin Soup

Mexican Black Bean and Pumpkin Soup

Ingredients

500g pumpkin or sweet potato
1 jar of black bean and chipatole salsa
1 can of black beans
dash of lime juice
sunflower oil
olive oil
2 onions white or red
3 cups of vegetable stock
1 can chopped tomatoes
salt and pepper
2-3 garlic cloves crushed
tsp coriander paste
1 1/2tsp ground cumin
1 tsp dried oregano
1 tsp paprika

Directions

Mexican Black Bean and Pumpkin Soup

Mexican Black Bean and Pumpkin Soup

Preheat your oven to 180 degrees and line a baking tray with baking paper.
Chop your pumpkin/sweet potato and toss in olive oil. Place into the oven and cook half through. Chop your onion and add to your sweet potato and bake until some of the onion has begun to char. Remove.
Using a large pot, add some sunflower oil, add your cumin, garlic, coriander and paprika to the pot and cook till fragrant.
Add your pumpkin/onion mix and toss through with your spices. Add in your beans, tomatoes, salsa sauce, salt and pepper. Stir through until heated through and add your stock. Bring tot he boil. Reduce to a simmer.
Add your lime juice and coriander paste last.
Allow to cook for another 20 minutes. Remove from heat and once it is adequately cooled blend with a hand blender to desired consistency.
Serve with greek yogurt, creme freche or sour cream with some crisp toasted bread!
YUM

Note: If you want it thicker add less of the vegetable stock.

Mexican Black Bean and Pumpkin Soup

Mexican Black Bean and Pumpkin Soup

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About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
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