Blog entry number 1! Mexican pumpkin soup, from my friends at http://blog.fatfreevegan.com, tweaked a little for my non-vegan sensibilities.
I’ve known my way around many a squash in my day but had never cooked an actual pumpkin – until yesterday. So utterly seasonal, so filled with carbolicious goodness, I couldn’t resist and my first attempt was a success!
- 1 onion chopped
- 4 cloves of garlic, peeled and chopped
- 4 C of vegetable broth (I used 2 veg and 2 cups of chicken broth that was left over from another recipe)
- 2 C of pureed cooked pumpkin (or 1 C canned pumpkin) – this was the product of 2 small pie pumpkins
- 1 – 16oz can of chili beans
- 5 medium red potatoes, diced
- 1 Tbsp oregano
- pinch of cayenne
- 1/2 tsp cumin
- 1/3 C goat’s milk (the recipe called for soy)
- salt to taste
- cilantro or parsley (I skipped this altogether)
- I also added two miniature sweet potatoes, peeled and diced
Heat a large pot. Sauté the onions 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 milk, and add salt to taste.