Spicy Pumpkin Soup

Winter is here and time for soup!  Yesterday I roasted a couple of the sugar pumpkins that I had purchased at the farmer’s market in October and made this yummy soup.  Most of the ingredients can be squirreled away in your storage.

Spicy Pumpkin Soup

1 Tablespoon olive oil

1-4 oz can mild chopped green chillies or 1 minced jalapeno

1/2 teaspoon ground cumin

1/2 teaspoon chipotle chilli powder

4 cloves garlic

4 cups vegetable broth

2 cups pumpkin (mashed or pureed or from a can)

1-15 oz can black beans

5-medium red potatoes, diced

1/4 cup chopped cilantro

1-drizzle of honey or agave

Juice of one fresh lime

Salt and Pepper to taste

1 cup coconut milk

Heat the olive oil in a large soup pot and add the chillies, spices, and garlic and cook for a couple of minutes.  Add the broth, pumpkin, black beans, and potatoes and bring to a boil.  Reduce heat to a simmer and cook for 30 minutes or until potatoes are tender.  Remove from heat and mash the soup lightly with a potato masher.  Add the cilantro, honey, lime and coconut milk.  Garnish with scallions and additional cilantro.

Advertisements

2 Comments on “Spicy Pumpkin Soup”

  1. […] 22. Spicy Pumpkin Soup […]

  2. Tori says:

    I love pumpkin soup! Me and my mom make it every year for Thanksgiving, I will defiantly be trying this one this year. My dad loves spicy food!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s