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Southwest Pumpkin Soup

by on October 1, 2012 in Creamy Soups, Soups

See this recipe post on aspicyperspective’s site!

October 1, 2012 Creamy SoupsSoups
2.50 Mitt(s) 2 Rating(s)2 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 52 votes, average: 2.50 out of 5

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Difficulty Easy

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8

Recipe Description

This healthy Spicy Pumpkin Soup is bold and rich with southwest flavor. It’s gluten-free, vegan, and a comfort to the soul.

Preparation Instructions

Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.

Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.

Use an immersion blender to puree the soup until smooth. (Note: You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.)

Preheat the oven to 400ºF. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.

Serve the soup warm, sprinkled with toasted pepitas and onions.

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 1 whole Large Onion, Peeled And Chopped
  • 5 cloves Garlic, Peeled And Minced
  • 1 whole Jalapeno, Seeded And Chopped
  • 1-½ Tablespoon Ground Cumin
  • 1-½ Tablespoon Dried Oregano
  • 1-½ teaspoon Salt
  • 8 cups Vegetable Stock
  • 29 ounces, weight Can Pumpkin Puree
  • 15 ounces, weight Can White Beans, Drained
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Honey
  • ½ cups Pepitas (pumpkin Seeds)
  • 1 cup French's French Fried Onions
  • Cayenne Pepper

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