Pumpkin Chile Soup Recipe
INGREDIENTS:
- 1 tablespoon olive oil
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 can of diced tomatoes
- 1.5 cups of roasted Green Chile, peeled and diced
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1.5 cups chopped or mashed pumpkin (or 1 can)
- 1 cup vegetable broth (or water and salt)
- 1 cup frozen corn (optional)
- 1.5 tablespoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon of oregano
- 1 tablespoon cumin
- salt & pepper to taste
- OPTIONAL TOPPINGS:
- Shredded cheese
- Jalapeno slices (fresh or pickled)
- Cilantro
- Diced avocado
- Chopped green onion
- Sliced black olives
- Diced Tomatoes
- Lime - gives it a fresh burst of acidity!
Slice pumpkin in quarters or half, put into a lasagna baking dish and roast in the oven at 350˚ for 45-60 minutes, then peel away skin and chop or mash. Use the entire pumpkin or just 1.5 cups and reserve the rest for a later recipe if it's a larger pumpkin. You can also use canned pumpkin as an alternative.
In large heavy soup pot, add olive oil, onions, garlic and fry until golden, then add broth or water, chopped or mashed roasted pumpkin, beans, green chile, corn and spices. Add more water if needed to achieve desired thickness and consistency. Simmer for 15-30 minutes, then serve into bowls, and add toppings. Serve with tortillas, bread, or chile cornbread if desired. Enjoy!
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