Soups Stews & Chili
1 small 2-pound sugar or pie pumpkin, or butternut squash
1 tablespoon olive oil
1 tablespoon Cabot Salted Butter
1 onion, diced
1 yellow or orange bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon oregano
¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
1 cup chicken or vegetable broth
- 1 15-ounce can black beans (undrained)
- 1 15-ounce can pinto beans (undrained)
- 1 14.5-ounce can petite diced tomatoes (undrained)
4 ounces Cabot Cheddar Cheese, shredded
½ cup Cabot Greek Yogurt
2 scallions, sliced
CUT the pumpkin in half and remove the seeds. Peel the pumpkin using a potato peeler, then cut the pumpkin into small bite-sized pieces. You should have about 3 cups.
HEAT the oil and butter in a large pot over medium-high heat.
ADD the pumpkin, onion and bell pepper to melted butter and season with salt and pepper. Cook until barely tender, about 5-7 minutes. The pumpkin won’t be cooked through yet.
STIR in seasonings, broth, beans and tomatoes. Bring to a boil. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally.
SEASON with additional salt and pepper, to taste.
SERVE topped with grated cheese, a dollop of Greek yogurt, and sliced green onions.
- Serving Size
- ¼ recipe
- per serving
- 20 grams
- Saturated Fat
- 9 grams
- 45 milligrams
- 1970 milligrams
- 56 grams
- 15 grams
- 12 grams
- 24 grams
- 419 milligrams