With Autumn slowly sinking in a little more each day, it is time to break out our favorite cold weather recipes.
This soup is not only seasonal, but it is full of warm spices, hearty ingredients and sure to satisfy the soul.
So grab a cozy blanket, put on a classic movie and enjoy with a comforting bowl of this pumpkin soup.
PrintPumpkin Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 Servings 1x
Ingredients
Units
Scale
- 1 medium onion - diced
- 2 stalks of celery - chopped
- 3 cloves of garlic - chopped
- 2 inch piece of ginger - chopped fine
- 1 small jalapeño - chopped with seeds
- 1 cup pumpkin puree
- 1 tbs. sesame oil
- 1 tbs. olive oil
- Juice of 1/2 lemon
- 4 cups of chicken broth
- 15 oz. can of black beans - drained
- 1/4 cup of cilantro - chopped
- 1 tsp. ground cumin
- 1/4 tsp. turmeric
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. garlic powder
- Dollop of sour cream for garnish
- Drizzle of honey for garnish
For the Croutons:
- Day old Italian bread - about 1/2 a loaf
- 2-3 tbs. Olive oil
- 1/2 tsp. Salt
- 1/2 tsp. Black pepper
- 1/4 tsp. Turmeric
- 1/4 tsp. Garlic powder
Instructions
For the Soup:
- Heat a sauce pot.
- Add the olive oil, sesame oil, ginger, onion, jalapeño, celery and garlic. Let these veggies sauté until the ginger and garlic are fragrant.
- Add the pumpkin puree, lemon juice, cilantro and the broth. Simmer on a low heat and add the drained beans and the seasonings.
- Simmer the soup on low for at least 20 – 30 minutes. Taste the soup to adjust your seasonings.
- When you are ready to serve; ladle the soup into a bowl; top with the croutons, dollop of sour cream, drizzle of honey and a few cilantro leaves.
For the Croutons:
- Cut up day old Italian bread into bite sized pieces.
- Drizzle 2-3 tablespoons of olive oil over the bread. Season the bread with dashes of each seasoning and toss.
- Heat a large frying pan and toss the bread in the pan to get a little golden color.
- Set the croutons aside for the soup.
Enjoy with Love,
Catherine
xo
Diane Balch says
So nice to see a savory pumpkin dish. Great seasoning. Pinned. Thanks for bringing this by Weekend Bites.
Miz Helen says
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and your weekend!
Miz Helen
Chrystal @ YUM eating says
As much as I love pumpkin, I have yet to make a pumpkin soup. Looks tasty. Thanks for sharing it with us at The Yuck Stops Here. Hope to see you again this week.
Sophie at Franglaise Cooking says
I'm seriously getting back into soups at the moment, the weather has just turned here in London so I just want warm bowls of hearty goodness to heat me back up! This looks like a great soup recipe to try out, thanks for sharing 🙂
#Recipeoftheweek
KC the Kitchen Chopper says
You bring such lovely dishes to our #theWeekendSocial. Love seeing you here each week. Please come back Thursday. Pinned1