Tex-Mex Style Pumpkin Soup

Ingredients:

• 1 tbsp. l. olive oil
• 1 onion, diced
• 1 large butternut squash, peeled, seeded, and diced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, crushed
• 1 jalapeño, seeded and finely chopped
• 4 cups chicken broth
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 0.5 tsp salt
• 0.5 tsp freshly ground black pepper
• 0.5 cup sour cream
• 0.5 cup crumbled cotija cheese
• 0.5 cup finely chopped fresh cilantro
• 0.5 tbsp. pomegranate seeds

Preparation:

1. Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the squash and peppers and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the garlic and jalapeño and cook for another minute.
3. Add the broth, cumin, chili powder, salt, and black pepper. Bring to a boil and simmer until the squash is tender, about 15 minutes. Using an immersion blender, puree the soup until smooth.
4. If serving immediately, ladle the soup into bowls and drizzle with about 1 tablespoon of sour cream, crumbled cotija cheese, cilantro, and pomegranate seeds.
5. If freezing, let the soup cool completely, then pour into 3-4-liter bags and freeze. To serve, defrost the soup bag in the refrigerator, then reheat in a saucepan or microwave. Serve with sour cream, cheese, cilantro, and pomegranate seeds.