Thick, creamy, and filling, this hearty Mexican Pumpkin Soup has a base of pumpkin but is loaded with beans and potatoes. You can make it on your stovetop or in your Instant Pot.
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 no longer on the web, but I have to think that my healthy, vegan version of it is better anyway.
Because we LOVED it! Even daughter E. was asking for seconds almost before she’d finished the first bowl. The pumpkin makes a lovely, rich orange broth. This Mexican Pumpkin Soup is very mild and delicately-flavored, not very spicy at all, so if you like more heat, be sure to increase the seasonings.
This pumpkin soup is also a great tomato-free dish for those who are allergic to tomatoes. The pumpkin adds thickness and flavor, similar to how tomatoes add flavor to soups and chili.
Update February 2020: Since a lot of people like to use their Instant Pots for everything, I remade this soup in the Instant Pot and added the instructions to the recipe. Honestly, I don’t think the IP is the best way to make it; it doesn’t save any time, though it does allow you to leave the soup unattended. Pressure cooking leaches a lot of the flavor from the seasonings, so in my Instant Pot version, I added more at the end.
The soup was delicious served with oil-free tortilla chips that I made in my Air Fryer. I simply preheated my Breville Smart Oven Air to 400 (with the air fryer basket in place). While it was heating, I cut corn tortillas into wedges, sprinkled them with a little lime juice, salt, and Creole seasoning (just a tiny bit.) When the air fryer was hot, I added them to the basket and cooked them until they were crispy and just beginning to brown, about 3-4 minutes. You have to watch them closely because they burn easily,
Mexican Pumpkin Soup
- 1 large onion chopped
- 4-5 cloves garlic peeled and finely chopped
- 4 cups vegetable broth or water plus vegetable bouillon
- 2 cups pureed cooked pumpkin or 1 cup canned pumpkin
- 1 16-ounce can pinto beans (or chili beans, see Notes)
- 1 tablespoon seeded diced jalapeño
- 5 medium red or gold potatoes diced into 1/2 inch cubes
- 1 tablespoons oregano (Mexican oregano, if available)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
- pinch of cayenne or other red pepper
- 1/3 cup unsweetened soy milk or other non-dairy milk
- salt to taste
- cilantro or parsley, diced tomatoes, chopped red onion, sliced jalapeños optional garnishes
- Heat a large pot. Sauté the onions over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, pinto beans, jalapeño, and potatoes. Stir in the oregano and other spices. 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, parsley, onion, sliced jalapeños, or diced tomatoes.
Instant Pot Instructions
- Use the Sauté setting to sauté the onions until they soften. Add the garlic and cook for another minute. Turn the pot off and add 3 1/2 cups broth, pumpkin, beans, jalapeño, potatoes, and seasonings. Lock the lid and set to cook at high pressure for 5 minutes. When 5 minutes is up, allow the pressure to come down naturally for 5 minutes before doing a quick release.
- Check the seasoning and add more oregano, chili powder, cumin, and chipotle if necessary. (Pressure cooking reduces the flavors of seasonings, so do not be shy about adding more now.) Let simmer for a few minutes using Saute button to allow flavors to blend. Turn off heat and stir in the “milk” and add salt to taste. Serve garnished with cilantro, parsley, onion, sliced jalapeños, or diced tomatoes.
Nutritional info is approximate.
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