1/3cupunsweetened soy milk or other non-dairy milk
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.
Instead of pinto beans, you can use canned chili beans and skip the chili powder and chipotle.