Mexican Pumpkin Soup
From midgelet 15 years ago
- 30 minutes to make
- Serves 6
From a vegetarian recipe blog, This ia great combo of flavors whether your vegetarian or not!
Ingredients
- 1 large onion chopped shopping list
- 4 to 5 cloves of garlic, peeled and finely chopped shopping list
- 4 cups vegetable broth shopping list
- 2 cups pureed cooked pumpkin or 1 cup canned pumpkin shopping list
- 1 16-ounce can vegetarian chili beans shopping list
- 1 tbsp. seeded diced jalapeño shopping list
- 5 medium red potatoes, diced into 1/2 inch cubes shopping list
- 1 tablespoons oregano shopping list
- pinch of cayenne or other red pepper shopping list
- 1/2 teaspoon cumin shopping list
- 1/3 cup plain soy milk shopping list
- salt, to taste shopping list
- cilantro or parsley shopping list
How to make it
- Heat a large pot.
- Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook 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, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- elgab89 Toronto, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
Sooo tasty! Can you replace the soy milk with regular?
elgab89
in Toronto loved it
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wow awsome soup love the potatoes and soymilk added to it thanks midglet high5
momo_55grandma
in Mountianview loved it
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