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Pumpkin, Zucchini, and Black Bean Soup

October is over, halloween has passed, pumpkin carving time is finished, but using pumpkin as an ingredient is not yet over! I love pumpkin! I know pumpkin is not a popular ingredient for many people. It is out of their comfort zone. I like to step out of my comfort zone when it comes to trying new foods. I have at times said no and cringed at dishes that have been served, but I still sucked it up, closed my eyes, and tried it.

I had a lot of leftover pumpkin puree and wanted to finish it before it went bad. I was craving some type of soup. I remember reading somewhere about a pumpkin and black bean soup. I did some research and found a recipe that looked scrumptious on Closet Cooking. I added a few ingredients of my own, to my liking.

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 Pumpkin, Zucchini, and Black Bean Soup

Servings: 8 servings

Total Time: 35 minutes

Ingredients:

(1/2 lb. Ground Chicken or Shredded Chicken – if meat version)

1 Tbsp. Olive Oil

3 Shallots (large, diced) or 1 onion large

4 Garlic cloves (mined)

3 tsp. Cumin powder

1/2 tsp. Cinnamon powder

3 cups Vegetable broth or stock (chicken broth for meat version)(add 1 more if too thick)

1 can Black Beans

1 Zucchini (diced small)

3 cups Pumpkin Puree (or 1 can)

2 Tomatoes (medium, diced)

2 Chipotle Chilis (Adobo can, chopped)

1 tsp. Oregano

1 Tbsp. Lime Juice

1 tsp. Red Pepper Powder or Cayenne Pepper

Pinch Basil

1/4 cup Cilantro (packed, half chopped for garnish and half minced for cooking)

2 Tbsp. Pepitas (Pumpkin Seeds for garnish)

salt and pepper to taste

Handful Shredded Mozzarella Cheese

2 strands Scallions (diced)

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Directions:

(In a skillet or pan, saute the chicken if making the meat version. Then set aside when almost cooked.)

On medium-high heat, add the oil and shallots and saute until tender. (5-8 minutes)

Then add the garlic, cumin powder, red pepper powder, cinnamon, oregano, and basil. Saute until you can smell a fragrance. (If meat version: add chicken here and saute for a couple minutes)

Now add the broth, diced tomatoes, pumpkin puree, zucchini, black beans, and chipotles. Bring the mix to a boil then reduce the heat to a simmer for about 10 minutes.

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Mix in the lime juice and the cooking portion of cilantro. Season with salt and pepper. Mix well. Serve in a bowl or the serving dish of your choice and then sprinkle on some shredded mozzarella cheese and pumpkin seeds. Top it off with a pinch of diced scallions and serve.

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Pumpkin, Zucchini, and Black Bean Soup
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Vegetarian
Serves: 8
Ingredients:
  • (1/2 lb. Ground Chicken or Shredded Chicken - if meat version)
  • 1 Tbsp. Olive Oil
  • 3 Shallots (large, diced) or 1 onion large
  • 4 Garlic cloves (mined)
  • 3 tsp. Cumin powder
  • ½ tsp. Cinnamon powder
  • 3 cups Vegetable broth or stock (chicken broth for meat version)(add 1 more if too thick)
  • 1 can Black Beans
  • 1 Zucchini (diced small)
  • 3 cups Pumpkin Puree (or 1 can)
  • 2 Tomatoes (medium, diced)
  • 2 Chipotle Chilis (Adobo can, chopped)
  • 1 tsp. Oregano
  • 1 Tbsp. Lime Juice
  • 1 tsp. Red Pepper Powder or Cayenne Pepper
  • Pinch Basil
  • ¼ cup Cilantro (packed, half chopped for garnish and half minced for cooking)
  • 2 Tbsp. Pepitas (Pumpkin Seeds for garnish)
  • salt and pepper to taste
  • Handful Shredded Mozzarella Cheese
  • 2 strands Scallions (diced)
Directions:
  1. (In a skillet or pan, saute the chicken if making the meat version. Then set aside when almost cooked.)
  2. On medium-high heat, add the oil and shallots and saute until tender. (5-8 minutes)
  3. Then add the garlic, cumin powder, red pepper powder, cinnamon, oregano, and basil. Saute until you can smell a fragrance. (If meat version: add chicken here and saute for a couple minutes)
  4. Now add the broth, diced tomatoes, pumpkin puree, zucchini, black beans, and chipotles. Bring the mix to a boil then reduce the heat to a simmer for about 10 minutes.
  5. Mix in the lime juice and the cooking portion of cilantro. Season with salt and pepper. Mix well. Serve in a bowl or the serving dish of your choice and then sprinkle on some shredded mozzarella cheese and pumpkin seeds. Top it off with a pinch of diced scallions and serve.

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