Mexican Pumpkin Soup
Gluten free, Casein free, soy free, parve.
Good for pitta, rakta, artava.
1 cup pinto beans, soaked overnight
1 medium pumpkin or two acorn squashes
4-5 cloves of garlic, peeled and finely chopped
1 tablespoon sunflower oil
4 cups vegetable broth
5 medium red potatoes, diced into 1/2 inch cubes (DO NOT PEEL)
1 tablespoons oregano
1 tabelspoons mild chili powder
1 teaspoon cumin
1/3 cup rice milk
salt, to taste
chopped cilantro for garnish
Drain the soaked beans and pressure cook for one hour. Meanwhile, bake the pumpkin or acorn squash, scoop out the flesh and puree, discarding the seeds. Heat the oil in a large pot, add garlic and cook for about 1 minute. Add in the broth, pureed pumpkin, cooked beans and potatoes. Stir in the oregano, chili powder and cumin. Bring to a boil and then turn down to a simmer.Simmer for about 30 minutes (longer at altitude or for a larger quantity), until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the rice milk, add salt to taste, and serve immediately garnished with cilantro.
Gurukula members who are not casein sensitive added khefir as a sour cream substitute and we put out picante sauce for those who wanted a spicier taste.
The potato skins are a good source of iron and the beans supply folate. Pumpkin/winter squash is a good source of beta carotene. We used acorn squash as pumpkins were not available.