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Christian Vegetarian Association Presents:
Take Heart!

Mexican Pumpkin Soup
(Fat-free Vegan Kitchen)  


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 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.

- 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

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