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.