Mexican Pumpkin Soup
Mexican Pumpkin Soup is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Fat Free Vegan
canned pinto beans
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).
Wine Pairing :
- pinot noir
- sparkling rose
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.