Sunday, September 30, 2012

PUMPKIN TIME: GLUTEN FREE VEGAN PUMPKIN TOMATO SOUP

This is an old favorite of mine, perfect for the season. Hope you enjoy this easy recipe!

A bit spicy, a bit creamy and full of flavor.



In a large soup pot, saute until onion is soft:
2T oil
2 chopped onions
4 minced garlic cloves
1/2T each: ground cumin, ground coriander ancho chile powder, chipotle chile powder

Add
one 28 oz can crushed tomatoes
two 15 oz cans pumpkin puree (not pie mix)
28 oz cooked black or kidney beans, or some of each
8 oz coconut milk
6 cups vegetable broth

Mix well and simmer for 15 minutes.
Add salt to taste.
Garnish with chopped fresh cilantro.

1 comment:

Rochelle said...

Have you tried making this with a sugar pumpkin baked in the oven rather than a can of puree? I'm curious if it would be any different. I try to avoid canned foods, if possible, and it seems like this would translate well if I just baked a pumpkin ahead of time. Thanks!