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Favorite Recipes: Mexican Pumpkin Soup

Recipe Author

Name: Kathryn M. (tragicsoprano)
Total Recipes: 1



Mexican Pumpkin Soup

Dish: Soups
Dish Type: Beans
Cooking Method: Stove Top
Diet: Vegan
Difficulty: 3 / 10
Servings: 6
Prep Time: 15
Cook Time: 35

  • 4 cups - vegetable broth
  • 2 cups - mashed or pureed pumpkin
  • 16 ounces - canned vegetarian chili beans
  • 1 pinch - cayenne or other red pepper
  • 1/2 teaspoon - ground cumin
  • 4-5 cloves - garlic, peeled and finely chopped
  • 4 red - potatoes, diced into 1/2-inch cubes
  • 1 - large onion, chopped
  • 1 tablespoon - seeded, diced fresh jalapeno pepper
  • 1/3 cup - plain soy milk
  • - chopped fresh cilantro or parsley leaves, for garnish
  • 1 cup - frozen corn kernels, thawed

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.

Member Comments

Leave a comment about this recipe...

Paula V. (paulasbooks)
11/7/2008 12:49 PM ET
...yummy...! can't wait to try it!!! this club never ceases to amaze me!!!