Mexican Pumpkin Soup
Recipe by: Susan Voisin
Pumpkin gives this soup a lovely, rich orange broth. This is a very mild, delicately-flavored dish, not spicy at all, so if you like more heat, increase the seasonings.
4 cups vegetable broth
2 cups mashed or pureed cooked pumpkin (or 1 cup canned pumpkin)
1 16-ounce can chili beans
1 tablespoon oregano
pinch of cayenne or other red pepper
1/2 teaspoon cumin
4-5 cloves of garlic, peeled and finely chopped
5 red potatoes, diced into 1/2 inch cubes
1 large onion chopped
1 tbsp. seeded diced jalapeño
1/3 cup soy milk
cilantro or parsley
Heat a large pot. Sauté most of the onions (reserve a few for garnish) and the garlic over medium heat for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
Note: I wanted to use plain pinto beans in this, but I was all out. If you use pinto beans instead of the chili beans, increase the seasonings and add some chili powder.
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