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.
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.
Mexican Pumpkin Soup and Garlicky Greens
- 1 large onion chopped
- 4-5 cloves garlic peeled and finely chopped
- 4 cups vegetable broth
- 2 cups pureed cooked pumpkin or 1 cup canned pumpkin
- 1 16-ounce can chili beans or pinto beans
- 1 tablespoon seeded diced jalapeño
- 5 medium red potatoes diced into 1/2 inch cubes
- 1 tablespoons oregano
- pinch of cayenne or other red pepper
- 1/2 teaspoon cumin
- 1/3 cup unsweetened soy milk or other non-dairy milk
- salt to taste
- cilantro or parsley
Heat a large pot. Sauté most of the onions (reserve a few for garnish) 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 soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
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.