Mexican Pumpkin Soup
yield: 4
total time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 jalapeno pepper cored, seeded, diced
- 1 cubanelle Anaheim, banana pepper, or roasted green chile, cored, seeded, diced
- 1/2 teaspoon ground cumin
- 1 pinch ground cayenne pepper for heat, to taste
- 1 pinch old bay seasoning
- 4 cloves garlic minced
- 4 cups vegetable broth
- 15 ounces pumpkin or squash
- 15 ounces black beans rinsed, drained
- 5 red potatoes medium, peeled, diced
- 1 tablespoon chopped cilantro fresh
- ground pepper
- sea salt
- 1 honey drizzle of, or organic raw agave
- fresh lime juice to taste
- lime slices
- chopped cilantro Fresh
Nutrition
- Calories : 370 calories
- Carbohydrate : 76 grams
- Fat : 3.5 grams
- Fiber : 15 grams
- Protein : 13 grams
- SaturatedFat : 0.5 grams
- Sodium : 1560 milligrams
- Sugar : 12 grams
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