Mexican Pumpkin Soup and Garlicky Greens

by on January 17, 2006
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It’s amazing how sometimes the best vegan recipes are adaptations of meat-laden ones. Last night’s meal is a perfect example. I finally cooked the little pie pumpkin that has been on my counter since November, but then I had no idea what to do with it. I went looking for a soup recipe, but all of them were these creamy, pureed concoctions, and I wanted something chunky and hearty and which used pinto beans. Yes, sometimes I get a taste in mind and get quite picky.

Finally I found a recipe similar to what I wanted…except it used chorizo and heavy cream. That recipe is here, for all you fans of chorizo and cream. For those of you who don’t want all the animal products, I give you my delicious, healthy version.

Mexican Pumpkin Soup

This was wonderful! Even daughter E. was asking for seconds almost before she’d finished the first bowl. The pumpkin makes a lovely, rich orange broth. This is a very mild, delicately-flavored dish, not spicy at all, so if you like more heat, increase the seasonings.


Along with this I served Garlicky Greens, and I have to say that they were less well received. I used rainbow chard, which was beautiful, but the amount of lemon in this recipe is just too much. I didn’t mind so much, but my daughter couldn’t finish hers because it was “too sour”; husband D. ate his but agreed that there was too much lemon. Next time, I’ll just use a squeeze.

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{ 20 comments… read them below or add one }

1 IrishCherokiiMslm November 18, 2009 at 3:35 pm

Hi, I just made the pumpkin soup last night-Im not veggie but I hate pork,N-E way didnt have any veg broth so I used turkey broth afraid it would ruin it, but it didnt!also added a little fresh grated ginger,one clove and black pepper, and no milk either, I think the black pepper really gave a new dimension to it, I LOVE this recipe!!

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2 rivercrow November 20, 2009 at 5:50 pm

Your efforts at delicious vegan cuisine are to be applauded. Keep up the good work!
re: "Mexican" Pumpkin Soup reads pretty tasty. However, be aware that simply adding chili beans and/or jalapenos does not Mexican make! May I refer you to ALL of Diana Kannedy's books on Mexican cooking. You will find a few vegan recpies, and more other recepies that can be adapted.
Buen provecho! Rivercrowin LA

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3 F.M.Mossman September 28, 2010 at 8:11 pm

I didn’t have all the ingredients but couldn’t resist. I substituted sweet potatoes for the pumpkin- fresh just boiled them and mashed them up, and used plain old russet potatoes instead of red….It was awesome..can’t wait when I can try the true blue recipe!!! Very excited about fall with all these great soups.

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4 Mia October 4, 2010 at 11:48 am

I just froze 16 cups of pumpkin puree yesterday. Some will become more pumpkin butter since I like it so much. But I will be using some to make this soup. I don’t do totally fat free but I have to do dairy free so this is perfect for me.

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5 Lea October 11, 2010 at 10:03 am

Delicious! I made this last night and it turned out wonderful. Very rich and hearty – did not leave me hungry at all. I added some kale b/c I try to get my greens in wherever I can, but otherwise followed the recipe. Thank you sooo much for your excellent website- love it!

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6 Carrie October 13, 2010 at 7:56 pm

I just have to say I made this about a year ago and thought it was fairly good. I made it again today, but added a can of diced fiery tomatoes (the kind with the jalepenos) and use a little less broth. This version went from being fairly good to DELICIOUS! Thank you so much for the recipe!

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7 Angie November 3, 2010 at 6:32 am

This was the best soup/stew we’ve had in weeks! And it has gotten better every time it was reheated. The only thing I missed out was the soy milk. This is definitely a keeper at our house!

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8 Sarah November 3, 2010 at 9:13 pm

Loved the recipe! Great way to make a thick soup like chili without the tomatoes to stay local with eating style in the winter time!! DELICIOUS! I would like to say that I added a bit of lemon juice to mine and it was exactly what the soup needed to make it pop. Thanks for the recipe!!

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9 Nikki November 12, 2010 at 8:45 pm

This recipe looks great! I’m thinking about making this for a fundraising event and am wondering how many servings this recipe provides. Thank you!

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10 SusanV November 12, 2010 at 8:51 pm

I would count it as 4 servings to be on the safe side, but you could probably stretch it to 6. Hope your fundraiser goes well!

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11 Sybil November 26, 2010 at 11:09 am

You can use soyrizo in place of chorizo. It tastes really good and has no meat. Uses soy protein instead.

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12 SusanV November 26, 2010 at 11:12 am

Just want to point out that soyrizo is incredibly high in fat. Wouldn’t want someone to go looking for it without knowing that!

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13 Michelle B October 25, 2011 at 11:11 am

Hi Susan. Thanks for the great recipes. I just started to make a serious effort at eating vegan in the past 2 months – your blog has been such an inspiration!

I have a general question about recipes where soy milk is added at the end to give a dish creaminess. I’m having a problem where the soy milk curdles when I add it to the dish. Not big curdles exactly, but the soy seems to be condensing/preciptating into tiny white flecks. It doesn’t affect the taste of the food at all, it just doesn’t look nice. It happened with this recipe, as well as a with a mushroom stroganoff.

Any ideas what I can do differently so this doesn’t happen?

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14 Annie J November 10, 2011 at 9:48 am

Try rice milk? I never use soy milk, just rice milk, and don’t have this problem. HTH!

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15 Jenn November 11, 2011 at 11:45 pm

I am really loving this blog! I am not vegan, but prefer to eat healthy. This recipe turned out great- thanks for doing the experimentation!

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16 KBeane November 14, 2011 at 9:16 pm

I made this tonight and my husband and I were both pleased. I had 1/2 a pumpkin to use, and this was a great recipe to sneak it in there. I did add a little oil when sauteeing, but I’m sure it wasn’t really necessary. The potatoes and beans made the soup very hearty. Thanks for the great recipe!

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17 Fiona March 21, 2012 at 11:59 pm

This was really yummy! I changed it a little though. I used a whole can of pumpkin and left out the soy milk. I also added broccoli and carrot and used only 4 potatoes. Next time I would only use two or three potatoes, use 2 cans of beans instead of one, and add more veggies. Very easy and yummy!

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18 Brittney August 24, 2012 at 10:01 pm

I LOVE this recipe. I’ve modified it to just dump in 16 oz of Trader Joe’s mixed greens into the pot. I use 8 cups of vegetable brother, 2 tsp cumin, 1 1/2 tbsp oregano; 1 tsp chili powder. When I’m in the mood to splurge, I do brown in a cast iron skillet Trader Joe’s soy chirizo, since I know it is high in fat.

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19 suzi September 18, 2013 at 12:02 pm

i am so happy to discover you!! YUM! i made this soup last nite, and had some japanese garnets already baked, so i threw them chopped, into the soup towards the end. i love sweet potato and beans together… i also used leftover coconut milk i had to get rid of , as substitute for the soymilk. this was delicious!! i also used on whole jalapeno so it is nice and spicy, the way we like it. cant wait to try and share more of your great work!! thanks so much : )

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20 Esther J October 31, 2013 at 6:57 pm

This was so very good tonight. I roasted a pumpkin (my first) earlier in the week and this was one of the recipes on my list to prepare with it.

I followed the recipe as is, except I added turnip greens to add a green to the mix (and, as any good Southerner knows, pinto beans and turnips greens are a good pair together).

Very yummy! (too bad the weather’s warmer than I’d prefer.)

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