Mexican Pumpkin Soup

Name: Mexican Pumpkin Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams chili beans or pinto beans; 1 pinch pinch of cayenne or other red pepper; 4 servings cilantro or parsley; 1 teaspoons cumin; 4 cloves garlic, peeled and finely chopped; 1 Tbsp seeded diced jalapeño; 1 large onion chopped; 1 Tbsp oregano; 473 milliliters pureed cooked pumpkin or 1 cup canned pumpkin; 5 mediums red potatoes, diced into 1/2 inch cubes; 4 servings salt, to taste; 79 milliliters unsweetened soy milk or other non-dairy milk; 946 milliliters vegetable broth

The recipe Mexican Pumpkin Soup is ready in approximately 40 minutes and is definitely a tremendous gluten free and vegan option for lovers of Mexican food. This recipe serves 4. One serving contains 335 calories, 12g of protein, and 2g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a rather cheap main course for Autumn. If you have garlic, onion, pumpkin, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Be adventurous and try soup from the carribean.

Instructions

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.

Ingredients you will need

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Chili Beans

Potato

Ground Cayenne Pepper

Oregano

Pumpkin

Broth

Cumin

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).

Ingredients you will need

Cilantro

Soymilk

Parsley

Onion

Salt

Equipment

Pot

Ingredients

Servings:

454grams

chili beans or pinto beans 1pinch

pinch of cayenne or other red pepper 4servings

cilantro or parsley 1teaspoons

cumin 4cloves

garlic, peeled and finely chopped 1Tbsp

seeded diced jalapeño 1large

onion chopped 1Tbsp

oregano 473milliliters

pureed cooked pumpkin or 1 cup canned pumpkin 5mediums

red potatoes, diced into 1/2 inch cubes 4servings

salt, to taste 79milliliters

unsweetened soy milk or other non-dairy milk 946milliliters

vegetable broth

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.