This time of year the entire food world goes absolutely pumpkin crazy! Pumpkin scones, pumpkin bread, pumpkin spice lattes, pumpkin bars... I mean the list can go on and on! And I am not complaining, because I am one of those pumpkin crazed fools. Fall just doesn't seem like fall without a little pumpkin and spice!
Last year I may have taken my pumpkin obsession a little to far... because Derek insisted that he wanted nothing to do with pumpkin this year (well unless it comes in the form of a pumpkin bar piled high with cream cheese frosting). Party pooper!
Anyways I'm putting a savory spin on this seasons shining star and using pumpkin in a hearty vegetable soup! This soup is packed full of warm spices and vegetables! A combo of kidney and black beans give this soup a good dose of protein as well! Serve this soup with thick crusty bread and a side salad for a complete meal... oh and this soup is excellent the day after!
Enjoy!
Chunky Pumpkin Vegetable Soup
Brunch N'Cupcakes
Serves 6-8
Ingredients:
1/2 of a medium red onion - coarsely chopped
1/2 of a medium green pepper - coarsely chopped
2 small sweet potatoes skinned and chopped (small pieces)
1 - 15 Oz can pumpkin (not pumpkin pie filling)
3 Cups Chicken Broth
1 Cup Unsweetened Almond Milk (Or Milk of Choice)
1 - 15 Oz can Fire Roasted Tomatoes
1 - 15 Oz Can Black Beans drained and rinsed
1 - 15 Oz. Can Kidney Beans drained and rinsed
2 Teaspoons Garlic
2 Teaspoons Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Cumin
1/2 Teaspoon Chili Powder
Salt and Pepper to Taste
Directions:
1- In a large stock pot coated with cooking spray saute onions until tender, add in your green pepper and sweet potatoes. Sautee for 10 minutes.
2- Add canned pumpkin through the spices to the pot and stir well.
3- Bring to a rapid boil. Once soup is boiling reduce to a simmer and cover with a lid. Cook soup for 20-25 minutes or until sweet potatoes are soft.
4- Ladle into bowls and enjoy!
