A savory Halloween recipe made with black beans, onions, garlic, chipotles, and topped with sour cream, red onion, and cilantro. This soup is a delightful starter for Halloween parties, combining flavors and fun with toppings.
Step 1: In a dutch oven, heat 2 tablespoons of oil over medium high heat.
Step 2: When hot, add the onion and sauté until they begin to brown.
Step 3: Add chipotles and cumin, and sauté until fragrant (about 1 minute).
Step 4: Add garlic and oregano, stirring until fragrant (30 seconds).
Step 5: Add soaked beans, soaking liquid, broth, and bay leaves.
Step 6: Bring to a boil, then reduce to a simmer and allow to cook for 40 minutes to 1 hour until beans are tender.
Step 7: While the soup is simmering, preheat the oven to 400°F.
Step 8: Cut the tops off the pumpkins and scrape out the interior seeds.
Step 9: Add the seeds to a parchment lined sheet tray with a little salt and oil.
Step 10: Add the pumpkins to a separate sheet tray cut side down.
Step 11: Bake the seeds for 15 minutes and the pumpkins for 30-40 minutes.
Step 12: When beans are tender, remove the bay leaves and blend the soup until mostly smooth using an immersion blender.
Step 13: Taste for salt and adjust if needed.
Step 14: Add soup to pumpkin bowls and top with sour cream, crunchy pumpkin seeds, red onion, and cilantro.
