Ingredients
- 2 tbsp extra virgin oil
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp ground black pepper
- 2, 15 oz can black beans, drained
- 1, 15 oz can pumpkin puree
- 1, 15 oz can fire roasted diced tomatoes
- 4 cups vegetable broth
- ½ cup sour cream, plus more to serve
- Solula Caribbean Lime Tostones, lightly crushed
- Chopped cilantro, to serve
- Sliced jalapeno, to serve
Directions
- Heat a large pot over medium heat and add the oil. Once heated, add the onion and bell pepper. Saute until mostly tender, about 6-8 minutes.
- Stir in the garlic and spices and cook for another 1-2 minutes.
- Stir in the beans, pumpkin, tomatoes, and vegetable broth. Bring to a simmer. Reduce the heat to low, cover, and simmer for about 20 minutes to allow the flavors to meld.
- Place the sour cream in a bowl and ladle about 1 cup of the soup into the bowl. Whisk to combine and temper the sour cream. Pour the sour cream mixture into the pot and stir into the soup until smooth.
- Ladle into serving bowls. Top with the tostones, cilantro, jalapeno, and more sour cream if desired and serve while hot!