|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.
I hope you like it.
Mexican Pumpkin Soup Recipe
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
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.
This recipe works well in a slow cooker; follow the manufacturer's guidance for cooking vegetable soups.