Pumpkin and Black-Eyed Pea Soup
A swirl of sour cream, a dusting of freshly ground black pepper and fresh sprigs of cilantro give this savory pumpkin and black-eyed pea soup a touch of rustic elegance. Be sure to choose pure pumpkin and not pumpkin containing pumpkin pie spice for this soup.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1 medium onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 can (15 oz.) pumpkin
- 4 cups vegetable broth
- 1 can (15 oz.) black-eyed peas, drained
- ½ tsp. salt
- ½ tsp. ground black pepper, divided
- ¼ cup sour cream
- ¼ cup cilantro sprigs, stems trimmed
- In a stockpot over medium-high heat, heat olive oil and butter. Add onion and cook, stirring often, 5 minutes, or until tender. Add garlic and cook for 30 seconds. Stir in pumpkin and 1 cup broth and stir until pumpkin dissolves, about 1 minute. Slowly add remaining broth.
- Remove from heat and cool briefly. With an immersion blender, purée soup until smooth. Return to stove over medium heat and add beans, salt, and the remaining black pepper. Simmer for 10–15 minutes.
- Spoon into bowls and top with a drizzle of sour cream, black pepper and cilantro.