I had some leftover canned pumpkin sitting in fridge the other day, and no idea what to make for dinner. I went "pantry shopping" and combined those findings with the pumpkin and ended up with a pretty yummy dinner.I call it "soup/dip" because it can be either. We ate it like a thick soup, but also dipped tortilla chips and veggies in it. As a dip, it would be a great addition to the football snack assortment this weekend. You could also easily add 2 cups of vegetable or chicken broth during cooking to make a thinner soup.
Mexican Tomato Soup/Dip
28 oz can crushed tomatoes
2 cups pumpkin puree
15 oz can black beans
1 Tbsp dried minced onion*
1/2 tsp salt
1/2 tsp cumin
1/4 tsp chili powder
1/8 tsp cinnamon
1/8 tsp smoked paprika (optional; or regular paprika)
Juice of 1 or 2 limes (optional)
*I used dried minced onion because it was a last-minute addition. Next time, I would probably substitute 1/4 cup chopped and sauteed onion for more flavor.
- Combine all ingredients in a medium saucepan.
- Bring to a boil. Reduce heat to low and simmer 10-20 mins.
- Remove from heat and allow to cool for 5-10 mins.
- Puree the mixture with an immersion (stick) blender or by carefully ladling it into a standard blender or food processor.
- Place in individual bowls or large serving bowl and top with lime juice, if desired.
This is best served warm or at room temperature, with tortilla chips and veggie sticks available for dipping.
