Full Moon Pumpkin Soup
This Full Moon Pumpkin Soup is a hearty and nutritious meal. Packed with pumpkin and black beans, it's a great source of fiber to support healthy digestion and gut health. The addition of corn and grilled peppers creates a vibrant, flavorful soup perfect for a cozy evening.
Avg. Recipe Cost (US)
$12.20
Avg. Recipe Cost (UK)
£6.45
Nutritional Information (approx)
- Calories: 535 kcal
- Protein: 20 g
- Fats: 15 g
- Carbs: 80 g
- Fibre: 12 g
Tags
Soup Pumpkin Hearty Healthy Autumn Vegetarian Vegan Gluten Free Lunch Dinner
Ingredients
- onions - 2
- olive oil - 1 tbsp.
- pumpkin cubes - 1.7 lbs. (800g)
- chili flakes - to taste
- water - 3 ⅓ cup (800ml)
- chicken bouillon cubes - 2
- grilled peppers (jar) - 10.5 oz. (300g)
- corn kernels - 10.5 oz. (300g)
- black beans - 14.1 oz. (400g)
- crème fraiche or soy alternative - ½ cup (125g)
Preparation Instructions
- 1. Chop the onions. Heat the oil in a saucepan and fry them for 3 minutes on low heat. Add the pumpkin and chili flakes and cook for anther 5 minutes on medium heat.
- 2. Add the water and the bouillon tablets and bring to the boil. Reduce the heat and gently simmer for 20 minutes.
- 3. Add the grilled peppers along with the liquid from the jar and cook for another 5 minutes. Purée the soup with a hand blender until smooth.
- 4. Meanwhile, rinse and drain the corn and black beans. Add them to the soup and heat for another 2 minutes.
- 5. Divide the soup into the bowls and add 1 teaspoon of cream in each. Stir gently to create a swirl and serve.