Mexican Pumpkin Soup

Despite the supposed pumpkin shortage of 2010, my mom sent me home from Canadian Thanksgiving with several cans of pumpkin. I've baked my usual pumpkin goods with it, of course. But after a while, I start looking for ways to use up pantry items in something other than a cookie or a muffin.

This soup was the perfect thing. It's pretty simple - canned (or fresh) pumpkin, potatoes, black beans, some broth. It didn't take long to put together, and it was even better with the avocados that were on sale that week.

I didn't realize that soy milk could make a regular vegan soup so creamy. Combined with the starch of the potatoes, this was a really creamy, smooth soup with some subtle fall flavors. The pumpkin isn't overwhelming at all. In fact, next time I might add some more pumpkin to boost that particular flavor.

Mexican Pumpkin Soup
from Fat Free Vegan

1 large onion chopped
4-5 cloves of garlic, peeled and finely chopped
4 cups vegetable broth
2 cups pureed cooked pumpkin or 1 cup canned pumpkin
1 16-ounce can chili beans*
1 tbsp. seeded diced jalapeño
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano (we omitted this, we're out)
pinch of cayenne or other red pepper
1/2 teaspoon cumin
1/3 cup soy milk
salt, to taste
cilantro or parsley

Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, 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. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).

*We used a can of red beans and added 1 tsp chili powder. We also upped the cumin to 1 tsp. If you prefer spicy food, I would add more cayenne and maybe another jalapeno.


  1. There's a pumpkin shortage? Is that because Canada doesn't recognize the pumpkin as a dessert item, or is that due to the preference for gravy and mayo?

    Either way, I'm glad your mom is seeing to the issue and mailing you the goods.

  2. Ha! It's not so much a shortage as it's media hype about a shortage. We stock up in the US for sure. Canadians can definitely recognize the pumpkin as a proper dessert.

    I love how it's taken me this long to respond to your comment. My bad!