Mexican Pumpkin Soup & Jack-O-Lanterns

On Sunday I was in the mood for pumpkin, so I made a simple pumpkin soup for dinner for the four of us who were home.  Lavender refused to eat it and John and Evan didn't finish their bowls.  Fortunately I made a small batch and I was able to eat the leftovers for lunch a couple of days this week.

Tonight I decided to try again. I got the recipe from Gluten Free Goddess and changed it a little bit.  I doubled the recipe and it made a nice big batch. It was a little too spicy for Lavender, Brianne and Leighton, but the rest of us really enjoyed it.

Mexican Pumpkin Soup

Ingredients:

1 tablespoons coconut oil
1 small red onion, diced
1 7oz can diced green chiles
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1/2 teaspoon oregano
4 cloves of garlic, minced
4 cups chicken broth
1 15-oz. can pumpkin (or 2 cups fresh cooked)
1 15-oz. can black beans, rinsed, drained
5 medium red potatoes, peeled, diced


Add at the end:
Salt and pepper, to taste 
Approx 1/3 cup almond or coconut milk
1 drizzle of honey
Juice of a small lime

Instructions:

Heat the coconut oil in a large soup pot and saute the onions.  Then add the chiles, spices  and garlic. Cook gently for a couple of minutes. Add the rest of the ingredients and bring to a high simmer; cover, and lower the heat; simmer for 25 minutes until the potatoes are fork tender.

Taste test for seasoning adjustments. Add salt & pepper, milk, honey and lime juice.

Warm up some corn tortillas and cut in half for dipping.

Serves 4.


I don't have a photo of the soup, but here are the jack-o-lanterns the kids carved.