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Mexican Pumpkin Soup

Mexican Pumpkin Soup

Mexican Pumpkin Soup is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 49 %

Ingredients:

16 ounce

canned pinto beans
1 pinch

cayenne
some

cilantro
1/2 teaspoon

cumin
4 cloves

garlic
1 tbsp

jalapeno
1

onion
1 tablespoons

oregano
2 cups

pumpkin
5

red potatoes
some

salt
1/3 cup

soy milk
4 cups

vegetable broth

Instructions:

  1. 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.

  2. 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.

  3. 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
  • riesling
  • 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.