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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
