Vegan Mexican Pumpkin Soup

| No Comments | No TrackBacks

Vegan Mexican Pumpkin Soup is a delicious 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.

P1080076.JPG

Vegan Mexican Pumpkin Soup
Serves 4
Gluten free, Casein free, soy free, parve.
Good for pitta, rakta, artava.

Serves 4-5

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
Cilantro, chopped

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

No TrackBacks

TrackBack URL: http://www.alandiashram.org/cgi-bin/mt/mt-tb.cgi/34

Leave a comment

Pages

Powered by Movable Type 6.1.2
Natural Health Blogs - BlogCatalog Blog Directory

About this Entry

This page contains a single entry by Alakananda Ma published on February 28, 2010 11:43 AM.

Herbal Teas For Flu was the previous entry in this blog.

Allergy-free Creamy Almond Pudding is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.