Mexican Pumpkin Soup

Mexican Pumpkin Soup
A kicked up Mexican twist on pumpkin soup.

My blogging amiga Susan at Fatfree Vegan Kitchen posted this beautiful pumpkin soup recipe a few days ago, and I knew instantly I had to try it. I love soup with a pumpkin flavored base, and this one is a little bit different; it's not thick like my usual go-to pumpkin soup recipe. It's more brothy and textured with chunks of red potato, beans, and spicy green peppers. Pure comfort food with a kick.

I hope you like it.

Mexican Pumpkin Soup Recipe

Originally published January 2006.

I've changed Susan's recipe very little, switching only her pinto beans to black beans, leaving out the onion; adding a big Cubanelle pepper, a dash of lime. The flavor was rich and spicy, with each bite of potato cooling the tongue. Thank you, Susan!


1 tablespoon olive oil
1 jalapeno pepper, cored, seeded, diced
1 Cubanelle, Anaheim, banana pepper, or roasted green chile, cored, seeded, diced
1/2 teaspoon ground cumin
Pinches of ground cayenne or chipotle pepper for heat, to taste
Several pinches of Old Bay Seasoning
4 cloves of garlic, minced
4 cups vegetable broth
1 15-oz. can pumpkin or squash
1 15-oz. can black beans, rinsed, drained
5 medium red potatoes, peeled, diced
1 tablespoon fresh chopped cilantro
Sea salt and fresh ground pepper, to taste
1 drizzle of honey or organic raw agave
Fresh lime juice, to taste

For serving:

Lime slices
Fresh chopped cilantro


Heat the olive oil in a large soup pot and toss in the diced peppers and spices; stir the spices into the oil and cook gently for a couple of minutes. Add the garlic; stir briefly. Add the rest of the ingredients into the pot and bring to a high simmer; cover, and lower the heat; simmer for 25 minutes until the potatoes are fork tender.

Taste test for seasoning adjustments. Add a dash of coconut milk, if you like it creamy. Warm through.

Serve with a sprinkle of fresh chopped cilantro and a lime slice.

Warm up some corn tortillas for dipping.

Serves 4.

Karina's Note:

This recipe works well in a slow cooker; follow the manufacturer's guidance for cooking vegetable soups.


SusanV said...

Well darn! Your photo is better than mine! LOL

I'm so glad you liked it, Karina. The cornbread sounds like a great accompaniment.

Ivonne said...

This recipe looks incredible! I have some pumpkin from our garden that I froze. I can puree it and use it for this soup.

Thanks for sharing the recipe!

ilva said...

Looks delicious! I can still buy pumpkin so I have no excuse for not making it!

rowena said...

I like the slight changes that you made with the black beans and dash of lime. I'd love to add a big cubanelle but have never seen them here. Me adores hot, spicy foods.

It is definitely still soup season. I will certainly give this one a try. Yum!

karina said...

Susan~ No way! I love yours - it's beautiful. And the onions give your photograph contrast and texture. ;-) Thanks for posting the recipe, Susan - I love it!

Ivonne~ You'll love this recipe - my husband said it is one of his new favorites.

Ilva~ It is delicious. Let me know if you try it, and what Italian tweaks you do...

Rowena~ I like the black beans, too, and the lime. Tonight we added some chicken and it made a great stew.
[No Whiskey sitings lately. :-(]

Shauna said...

This looks great, Karina! It's so good that I'm going to put it in my weekly round-up of the best gluten-free recipes on the web!

karina said...

Thanks, Shauna! It really is yummy.

beastmomma said...

I just made this last night and it was wonderful. One of my new year's resolutions is to cook 26 new recipes. This was number 14, so I have 12 more to go!

Karina said...

Hi Beastmomma! Wow. Excellent. Hope I can help with inspiring twelve more [don't you love the new Labels for finding recipes?].


~M said...

Hi Karina!
The cold has returned to Boston. Last weekend, the temperature was in the 90ºs ... today, it's rainy and in the low 60ºs. This soup, made on the crockpot (of course!), was the perfect way to return home after a long day of law school. I made a few changes: using chicken broth instead of vegetable broth and using 2 large garnett sweet potatoes, which my boyfriend prefers over red potatoes (and, anyways, we are having brisket and new potatoes later this week). In addition to lime and cilantro, we also added diced avocado on top and crunchy tortilla chips. Next time, I will omit the olive oil, since it's not needed in the crockpot. Yum! Thanks!

Anonymous said...

This soup is incredibly good. I cut out all but a spray of the oil and sweated the peppers in a nonstick stock pot and it worked great.

The lime is a really inspired (and important) addition!

Karina said...

Excellent- M and Anon- I'm glad you enjoyed the soup.

And it's good to know it can easily be low fat (although one tablespoon of olive oil divided by four is not exactly high fat). ;)

Lime is essential- yes!


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