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Mexican Pumpkin Soup

yield: 4 total time: 45 minutes
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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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