Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 4 cups pumpkin, peeled and diced
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes, with juice
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 1 tablespoon lime juice

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic, bell pepper, and jalapeño; cook for another 3 minutes until softened.
  4. Add the diced pumpkin and sauté for 5 minutes, stirring occasionally.
  5. Pour in vegetable broth, followed by black beans and diced tomatoes.
  6. Stir in cumin, smoked paprika, cayenne, salt, and pepper.
  7. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until pumpkin is tender.
  8. Stir in lime juice; taste and adjust seasoning.
  9. Serve hot, garnished with fresh cilantro or avocado if desired.