Pumpkin Chipotle Soup

I decided to make a pumpkin soup for Halloween. Pumpkin is full of fiber, vitamins and minerals. It can be used for so much more than pie! This soup has some spice, but you can tone it down by using less adobo peppers.You can also add some chicken to it if you want.

Ingredients:
Chicken (optional)
15 ounce can of pumpkin (NOT pumpkin pie filling!)
1 can of black beans
1 onion, diced
1 or 2 cloves of garlic, diced
6 cups of chicken or vegetable broth
1 to 2 adobo peppers in sauce (If your family doesn't like things super spicy, then replace the adobo peppers and ground cumin with taco seasoning and add while you cook your onion and garlic)
Ground cumin to taste

Quesedilla (optional): tortilla and cheese

Serves 3 to 4

Saute the onion and garlic in some oil with the ground cumin and salt until the onions are soft and slightly browned. (If you want to add chicken, cook the chicken in the pan now). Add the can of pumpkin, can of beans, and broth. Stir to combine. Turn the heat up to medium high. Add the diced adobo peppers and stir to combine. Cook until heated through.

If you want to make this meal a little more hearty, you can serve it alongside a cheese quesedilla. 

Delicious, healthy, and super easy.