Mexican Pumpkin Soup and Garlicky Greens

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!

4 cups vegetable broth
2 cups mashed or pureed pumpkin
1 16-ounce can chili beans
1 tablespoons oregano
pinch of cayenne or other red pepper
1/2 teaspoon cumin
4-5 cloves of garlic, peeled and finely chopped
5 red potatoes, diced into 1/2 inch cubes
1 large onion chopped
1 tbsp. seeded diced jalapeño
1/3 cup soy milk
cilantro or parsley

Heat a large pot. Sauté most of the onions (reserve a few for garnish) and the garlic over medium heat 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 soy milk and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

Note: I wanted to use plain pinto beans in this, but I was all out. If you use pinto beans instead of the chili beans, increase the seasonings and add some chili powder.

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.

(Edit 2/3/06: I just submitted this soup to the Virtual Recipe Club at The Savory Notebook.)


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.


Tags: vegan recipes vegetarian cooking food fat-free