Pumpkin Tortilla Soup

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

1. 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.
2. Stir in the garlic and spices and cook for another 1-2 minutes.
3. 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.
4. 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.
5. Ladle into serving bowls. Top with the tostones, cilantro, jalapeno, and more sour cream if desired and serve while hot!