pumpkin puree

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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.

results:
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.

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