Vegan This is Not Your Mama's Pumpkin Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I adapted this recipe from the Gluten-free Goddess. We like a lot of heat in this house, so I used 2 chills and left in the seeds. You can modify by using only one, or by scraping out the seeds, or by omitting the chili altogether. This is a hearty and rich soup and it is free of gluten and sugar. Ingredients:
1 tablespoon olive oil |
1/2 medium onion, chopped |
1 chili, seeded and chopped |
4 garlic cloves, minced |
1/2 teaspoon cumin powder |
1/2 teaspoon cayenne |
4 cups vegetable broth |
1 (15 ounce) can pumpkin puree, i make my own from fresh pumpkin |
5 medium red potatoes, cubed |
1 (15 ounce) can black beans |
1 tablespoon cilantro leaf, chopped |
1/2 small lime, juiced |
Directions:
1. Heat the olive oil over medium heat. Add the chopped onion and stir-fry just until translucent - about 6 minutes.
2. Add the chili, garlic and spices. Stir-fry another 2 minutes.
3. Pour in the vegetable broth, pumpkin puree and potatoes. Bring to a boil. Turn heat down and simmer for 20 minutes.
4. Add the black beans and simmer an additional 5 minutes.
5. Turn off heat. Squeeze lime juice into the soup and sprinkle the cilantro leaves over all.
6. Serve immediately.
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