tag:blogger.com,1999:blog-4806318442083973031.post3537314142095887081..comments2023-12-26T01:42:48.266-08:00Comments on Invariably Vegan: Mexican Pumpkin SoupRhttp://www.blogger.com/profile/05473734158667834556noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4806318442083973031.post-25857734744135246572011-01-20T10:07:08.138-08:002011-01-20T10:07:08.138-08:00This sounds delicious! I just made Pumpkin Black ...This sounds delicious! I just made Pumpkin Black Bean Soup the other day, and made it 100% vegan! Here's my recipe, altered from a Rachel Ray recipe on FoodNetwork:<br /><br /> * 2 tablespoon extra-virgin olive oil<br /> * 1 medium onion, finely chopped<br /> * 3 cups vegetable stock<br /> * 1 can (14 1/2 ounces) diced tomatoes in juice<br /> * 1 can (15 ounces) black beans, drained<br /> * 2 cans (15 ounces) pumpkin puree <br /> * 1 cup unsweetened soy milk (the original recipe called for cream, but I subbed in the soy milk, and it was great!)<br /> * 1 tablespoon curry powder<br /> * 1 1/2 teaspoons ground cumin<br /> * 1/2 teaspoon cayenne pepper<br /> * Coarse salt<br /> * 20 blades fresh chives, chopped or snipped, for garnish<br /><br />Directions<br /><br />Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.Lindanoreply@blogger.com