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Wednesday, October 1, 2014

{Chunky Pumpkin Vegetable Soup}

This time of year the entire food world goes absolutely pumpkin crazy!  Pumpkin scones, pumpkin bread, pumpkin spice lattes, pumpkin bars... I mean the list can go on and on!  And I am not complaining, because I am one of those pumpkin crazed fools.  Fall just doesn't seem like fall without a little pumpkin and spice!  

Last year I may have taken my pumpkin obsession a little to far... because Derek insisted that he wanted nothing to do with pumpkin this year (well unless it comes in the form of a pumpkin bar piled high with cream cheese frosting).   Party pooper!  

Anyways I'm putting a savory spin on this seasons shining star and using pumpkin in a hearty vegetable soup!  This soup is packed full of warm spices and vegetables!  A combo of kidney and black beans give this soup a good dose of protein as well!  Serve this soup with thick crusty bread and a side salad for a complete meal... oh and this soup is excellent the day after!  


Chunky Pumpkin Vegetable Soup 
Brunch N'Cupcakes 
Serves 6-8

1/2 of a medium red onion - coarsely chopped 
1/2 of a medium green pepper - coarsely chopped 
2 small sweet potatoes skinned and chopped (small pieces)
1 - 15 Oz can pumpkin (not pumpkin pie filling) 
3 Cups Chicken Broth 
1 Cup Unsweetened Almond Milk (Or Milk of Choice) 
1 - 15 Oz can Fire Roasted Tomatoes 
1 - 15 Oz Can Black Beans drained and rinsed 
1 - 15 Oz. Can Kidney Beans drained and rinsed 
2 Teaspoons Garlic 
2 Teaspoons Cinnamon 
1/2 Teaspoon Nutmeg 
1 Teaspoon Cumin 
1/2 Teaspoon Chili Powder 
Salt and Pepper to Taste 

1- In a large stock pot coated with cooking spray saute onions until tender, add in your green pepper and sweet potatoes.  Sautee for 10 minutes. 
2- Add canned pumpkin through the spices to the pot and stir well.  
3- Bring to a rapid boil.  Once soup is boiling reduce to a simmer and cover with a lid.  Cook soup for 20-25 minutes or until sweet potatoes are soft. 
4- Ladle into bowls and enjoy!