This recipe has some serious flavor and is definitely on my rotation list. Call it soup, call it stew, it is delicious. Cayenne and various spices give it a bit of a kick, the pumpkin adds sweetness and creaminess to this soup. Enjoy!
Serves approx. 6
Prep Time: 10 minutes Cook Time: 25 minutes
1 large shallot, minced
3-4 large cloves of garlic, minced
1/8 tsp. cayenne pepper, or more to taste
¼ tsp. turmeric
1 tsp. ground cumin
½ tsp. ground coriander
¼ tsp. smoked paprika
1 15 oz.can pure pumpkin puree (make sure NOT to buy pumpkin pie filling)
1 15 oz. can black beans, no salt added, drained and rinsed
1 ½ cups frozen fire roasted corn, thawed
1 14.5 oz. can of fire roasted tomatoes, no salt added
2 ½ cups vegetable broth, (home-made or low sodium store-bought) or more as needed
1 Tbsp. apple cider vinegar
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard (optional)
- Heat a large soup pot to medium high heat.
- Add a little bit of water or vegetable broth and sauté shallots for 4-5 minutes, until softened.
- Add garlic and sauté for another minute or two.
- Stir in all the spices until incorporated.
- Add remaining ingredients, except Dijon mustard.
- Bring to a boil, add lid and reduce heat to medium low.
- Let simmer for about 20 minutes. Stir from time to time to prevent soup from sticking to the bottom of the pot.
- If you want a really thick soup leave off the lid or add more vegetable broth for a thinner consistency.
- A couple of minutes before cooking time is done, stir in the Dijon mustard. Adjust to taste. Enjoy!
Recipe adapted from: http://www.tasteofhome.com/recipes/spicy-pumpkin—corn-soup