Saturday, October 27, 2012

Southwest Pumpkin Soup

Southwest Pumpkin Soup

1 TBSP olive oil
1/4 c chopped onion
1 tsp minced garlic
1 tsp cumin
1 tsp Italian seasoning
1 tsp salt
4 C water
4 chicken bouillon cubes
1 can (15oz) white beans (drained & rinsed)
1 can (15oz) 100% pure pumpkin puree

In a pot fry onion and garlic in oil on medium heat.  Add rest of ingredients, bring to a boil, then cover and simmer on low heat for 20 minutes.  Serve with Parmesan toasted bread and a swirl of sour cream.

It's my favorite time of year.  I have been wanting to make some pumpkin soup but all the recipes I came across called for ingredients like nutmeg and brown sugar.  A few of them even called for maple syrup.  Now while I love pumpkin pie and sweet potatoes, I did not want a soup for dinner that tasted like pie or sweet potatoes.  So I found a recipe for spicy pumpkin soup which had a few weird ingredients in it (jalapeno and red wine vinegar) but I thought I could adjust it to fit the ingredients we already had.  This is what I came up with.  My family was a little skeptical about it at first but then they had one bite and loved it.  We will definitely make this again.  Hope you are all having a wonderful fall season so far.
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