This is a delcious soup pairing pumpkin and potato and adding the healthful qualities of oregano, which contains the important anti-oxidant, thymol. The potato skins are a good source of iron and the beans supply folate. Pumpkin/winter squash is a good source of beta carotene. Serve with three bean salad.
Mexican Pumpkin Soup
, free, soy free, parve.
Good for pitta, rakta, artava.
4 cups vegetable broth
1 lb pumpkin, baked and pureed
1 tablespoons oregano
pinch mild chili powder
1/2 teaspoon cumin
4-5 cloves of garlic, peeled and finely chopped
5 red potatoes, diced into 1/2 inch cubes
1.5 tsp tbsp. seeded diced jalapeño
Bake and puree the pumpkin.
Heat a large pot. Sauté the garlic over medium heat for about 1 minute. Add in the broth, pureed pumpkin, jalapeño, 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 or until potatoes are tender. Remove from heat and let cool for 5 minutes. Garnish with cilantro, yoghurt or coconut yoghurt and extra diced jalapeño, if desired.
We adapted this recipe from a great website, Fat Free Vegan Kitchen http://blog.fatfreevegan.com