Turning pumpkins into soup

A pumpkin stem.

Image via Wikipedia

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.

The veggies, waiting to be cooked

Sliced, scooped, seeded and steamed

Pureed with a handheld blender

Pureed pumpkin, added to the rest of the veggies and stock

All simmery and delicious smelling

Success! Bon appetit!

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