mexican pumpkin soup

Published April 6, 2010 by Vegan Derby Cat Party

so i was staring into my pantry earlier looking for inspiration. the cans of pinto beans, corn, tomatoes w/jalapenos and pumpkin stared back. so i decided to make a soup. this one’s spicy, so if you can’t take the heat, just use regular diced tomatoes & leave out the cayenne.

ty’s mexican pumpkin soup

3 tbsp. olive or canola oil
1 red onion, chopped
1/2 tsp. salt
3 cloves of garlic, minced

6 c. vegetable stock

1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tbsp. chili powder
1/4 tsp. cayenne pepper (or more!)
a few grinds of fresh ground pepper, i like smoked

1 can of pumpkin puree, not pumpkin pie mix
1 tsp. cornstarch

1 14.5 oz can diced tomatoes w/jalepenos or chiles, drained
1 16 oz can pinto beans, drained
1 16 oz can whole kernel corn, drained

vegan sour cream, optional, as garnish

Heat oil to medium in large pot or dutch oven. Add onion and salt, stir until softened, about 7 minutes. Add garlic and cook an additional minute. Add vegetable stock and spices. Whisk in pumpkin puree and cornstarch. Add canned tomatoes, pinto beans and corn. Bring up to a boil, and then drop to simmer. Simmer uncovered for at least 15 minutes. Ladle into bowls and garnish with dollop of vegan sour cream, if desired.

success! spicy, savory and fresh. the corn kernels burst in your mouth. yummy with or without sour cream. 🙂 i can’t stop eating it. reducing stock down to 4-5 c. will give you a chunkier style stew.

3 comments on “mexican pumpkin soup

  • oh my goodness, try the butternut squash one next time then! it’s my new fave! and it has black beans too! i was thinking to kinda combine the two & add corn the next time. seriously, SO good. i’m trying to better about using ingredients i have : ) i’m thrilled your liking my recipes! can’t wait to see you! soon!

    • For sure the next soup I make will be the Butternut squash one… And I heard ur coming back down to South Florida!! YAY!!!
      We will have to get together and swap recipes one day…
      How could I not be loving all ur recipes, every one I have tried so far has been awesome!

  • YUM!!! I made this tonight. it’s spicy but great… They didn’t have any pumpkin puree at the store so I just bought an acorn squash microwaved it for 6 min let it cool scraped out the seeds and stringy stuff and food processed it. I also added a can of black beans cause I love them and a 1/2 cup of brown rice… O and I only use 4 cups of veggie broth and pureed some of the beans after they soaked up all the seasonings…
    My friend is in my living room eating a bowl as I type and he’s in heaven…
    thanks for the wonderful recipes sweets…

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