Mexican Pumpkin Beet Soup

Recipe Information

Ingredients

• 2 medium beets, finely chopped
• 2 cups tomatoes, finely chopped
• 4 cups water
• 1 serrano pepper, finely chopped
• 1 tsp nut butter
• 2 cloves garlic, minced
• 1 tsp salt
• 2 tbsp pumpkin seeds
• 1 tbsp Mexican seasoning
• 1/2 tsp salt
• 3 cups water

Instructions

Step 1

Peel and finely chop the beets, tomatoes, and serrano pepper.

Step 2

Heat the nut butter in a saucepan over medium heat and sauté the minced garlic for 1 minute.

Step 3

Add the chopped vegetables, Mexican seasoning, and salt. Sauté for 5 minutes.

Step 4

Pour in 4 cups of water and bring to a simmer. Cook for 20 minutes.

Step 5

Let the soup cool slightly, then serve as is or blend for a creamy texture.

Step 6

Top with fresh herbs and pumpkin seeds. This bold, colorful blend of smoky, sweet, and spicy flavors will keep you coming back for more.

Nutrition Facts

Cost Information