so i was staring into my pantry earlier looking for inspiration. the cans of pinto beans, corn, tomatoes w/jalapenos and pumpkin stared back. so i decided to make a soup. this one’s spicy, so if you can’t take the heat, just use regular diced tomatoes & leave out the cayenne.
ty’s mexican pumpkin soup
3 tbsp. olive or canola oil
1 red onion, chopped
1/2 tsp. salt
3 cloves of garlic, minced
6 c. vegetable stock
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tbsp. chili powder
1/4 tsp. cayenne pepper (or more!)
a few grinds of fresh ground pepper, i like smoked
1 can of pumpkin puree, not pumpkin pie mix
1 tsp. cornstarch
1 14.5 oz can diced tomatoes w/jalepenos or chiles, drained
1 16 oz can pinto beans, drained
1 16 oz can whole kernel corn, drained
vegan sour cream, optional, as garnish
Heat oil to medium in large pot or dutch oven. Add onion and salt, stir until softened, about 7 minutes. Add garlic and cook an additional minute. Add vegetable stock and spices. Whisk in pumpkin puree and cornstarch. Add canned tomatoes, pinto beans and corn. Bring up to a boil, and then drop to simmer. Simmer uncovered for at least 15 minutes. Ladle into bowls and garnish with dollop of vegan sour cream, if desired.
results:
success! spicy, savory and fresh. the corn kernels burst in your mouth. yummy with or without sour cream. 
i can’t stop eating it. reducing stock down to 4-5 c. will give you a chunkier style stew.
Tags: mexican, pumpkin, pumpkin puree, soup, spicy
oh my goodness, try the butternut squash one next time then! it’s my new fave! and it has black beans too! i was thinking to kinda combine the two & add corn the next time. seriously, SO good. i’m trying to better about using ingredients i have : ) i’m thrilled your liking my recipes! can’t wait to see you! soon!
For sure the next soup I make will be the Butternut squash one… And I heard ur coming back down to South Florida!! YAY!!!
We will have to get together and swap recipes one day…
How could I not be loving all ur recipes, every one I have tried so far has been awesome!
YUM!!! I made this tonight. it’s spicy but great… They didn’t have any pumpkin puree at the store so I just bought an acorn squash microwaved it for 6 min let it cool scraped out the seeds and stringy stuff and food processed it. I also added a can of black beans cause I love them and a 1/2 cup of brown rice… O and I only use 4 cups of veggie broth and pureed some of the beans after they soaked up all the seasonings…
My friend is in my living room eating a bowl as I type and he’s in heaven…
thanks for the wonderful recipes sweets…