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Heat a large soup pot or Dutch oven over medium heat. Lightly spray the pot with cooking spray. Saute most of the onions (reserve a few for garnish) and the garlic over medium heat for about 1 minute. Add the broth, pumpkin, chili beans, jalapeno, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
Simmer, covered, for about 30 minutes or until potatoes are tender when pierced. Remove from heat and let cool for 5 minutes. Stir in the soy milk and the corn kernels and serve immediately, garnished with cilantro or parsley and onion (and extra diced jalapeno, if desired).
This is a recipe that I got from the Fatfree Kitchen blog, one of my favorite vegan recipe sources. I've modified it slightly to suit my tastes, but it is so delicious, that I just had to share it with you. I like to add a few dashes of Chipotle Tabasco Sauce to my bowl for a hint of smoky flavor.