Mexican Pumpkin Soup
4 cups vegetable broth
2 cups mashed or pureed pumpkin
1 16-ounce can chili beans
1 tablespoons oregano
pinch of cayenne or other red
1/2 teaspoon cumin
4-5 cloves of garlic, peeled and
5 red potatoes, diced into 1/2 inch
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
- 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.
- This was wonderful! Even daughter
E. was asking for seconds almost before she'd finished the first
bowl. The pumpkin makes 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.
Your question and comments are welcome