Spicy full moon pumpkin soup

Name: spicy full moon pumpkin soup
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 onion; 1 el traditional olive oil; 800 g chilled pumpkin pieces; 1 el diced chipotle pepper jar of 230 g; 800 ml water; 2 chicken broth tablet; 295 g grilled red peppers in a pot variation possible; 300 g canned corn; 400 g black beans; 125 g creme fraiche

Pumpkin soup of pumpkin, onion, grilled peppers, corn and black beans served in a hollowed pumpkin.

Ingredients

Kitchen Stuff

1 Blender

Directions

Cut the onions. Heat the oil in a soup pot and fry the onion for 3 minutes on low heat.
Add the pumpkin and chipotle peppers and cook for 5 minutes on medium heat.
Add the water and bouillon tablets and bring to the boil. Let it simmer for 20 minutes.
Add the paprika with the liquid from the jar and cook for another 5 minutes. Puree the soup with a hand blender.
Meanwhile, put the corn and beans in a colander, rinse under cold running water and let drain. Add to the soup and heat for another 2 minutes.
Divide the soup over the bowls. Add 1 tbsp creme fraiche in each bowl and stir through a teaspoon once to create a nice swirl.