Creamy Mexican Pumpkin Soup

A silky, smooth & creamy mexican pumpkin soup, with a secret ingredient....quinoa! Quinoa acts as a thickener and makes this soup incredibly luscious. For the full #recipe, click here --> http://www.queenofquinoa.me

I’m in full on pumpkin mode now and I couldn’t be happier. As many of you know who have been following for a while, in February I moved from Vermont to New York City because my BF got a job. Leaving Vermont was really hard.

While I’m super happy in the city, and now have a little puppy to keep me company on my toes, there’s nothing like fall in Vermont. So for the past week and a half, I’ve been staying with my parents (who still live in Vermont) and have been enjoying all the goodies that this season brings.

Our fridge is overflowing with apples, I have homemade pumpkin butter coming out my ears, we have acorn squash just begging to be stuffed with quinoa. And the leaves have started to turn from luscious green to brilliant yellow, red and orange. Aside from the fact that I’m freezing my tush off, I’m totally happy it’s finally pumpkin season.

And today couldn’t be a better day to enjoy this creamy mexican pumpkin soup. It’s silky and smooth, but also thick and filling at the same time. The perfect fall soup if you ask me. With a hint of lime (and of course some quinoa!), a taste of this creamy soup will make you appreciate the wonderfulness of fall.

Creamy Mexican Pumpkin Soup

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 35 minutes

Yield: Serves 3 - 4

Ingredients

  • 2 carrots, chopped
  • 1/2 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 cup pumpkin puree
  • 1/2 cup cooked quinoa
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups chicken / vegetable stock
  • 1 cup water
  • 1 cup milk of choice (I used homemade cashew milk - recipe to come!)
  • Zest and juice of 1 lime
  • Salt & pepper to taste
  • Oli for sauteeing

Instructions

  1. Heat a little oil over medium-high heat in a large sauce pot or dutch oven. Add the onions, garlic and carrots and cook until starting to soften, about 5 minutes. Add the spices and cook for another 2 - 3 minutes.
  2. Add the chicken stock, water, lime zest and juice, and pumpkin and bring to a boil. Simmer uncovered for 15 - 20 minutes until the soup has thickened. Add the quinoa and cook for another 5 minutes.
  3. Using an immersion hand blender or high powered blender, blend the soup until smooth. Return to the pot and stir in the milk. Season with salt and pepper. Serve immediately.
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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Clean Program, Corn-Free, Dairy-Free, Egg-free, Gluten-free, International Cuisine, Mexican, Nut-Free, Quinoa, Refined Sugar-Free, Soup & Stew, Soy-Free and tagged , , , , , . Bookmark the permalink.

13 Responses to Creamy Mexican Pumpkin Soup

  1. I am really in the mood for soup today too. I have a quart of stock in the fridge that has been defrosted, but now I am craving this one.
    Katie | Healthy Seasonal Recipes recently posted..pumpkin pie browniesMy Profile

  2. vicki furuki says:

    how do you make cashew milk

    • Making cashew milk at home is actually quite easy. First, you must soak the cashews for about 4 hours. Then blend them up in a blender with 4 cups of water (add some sweeteners or flavorings if you want) and that’s it! You don’t have to sift, strain or anything. It’s so delicious!!

      • Selma says:

        I was wondering if you used the water that the cashews were soaking in or 4 C. fresh water.

        • Hi Selma – I use 4 cups of fresh (filtered) water. I rinse the cashews after they have been soaked and then add them to the blender with 4 cups of water. This will give you the consistency of probably 2% milk. Add more water for even thinner.

  3. Tracy says:

    I’m just curious here but….what kind of pumpkins do you use to make your purée? Do you get those little sugar baby varieties or the jack o lantern type they sell everywhere this time of year?

    Can’t wait to try this recipe. Looks yummy.

    • I always buy pie / sugar pumpkins. They are essentially the same, but I do find that the flesh of pie pumpkins is much sweeter. Hope you enjoy!! xo

      • NaCole says:

        Is 1 pie pumpkin enough for this recipe? How do I puree it in my vitamix? I know that’s probably a silly question.

        • Hi there – one pie pumpkin will actually yield more than you need for this recipe. I’ve found that pie pumpkins range from 2 – 3 cups usually. You’ll need to roast the pumpkin first before adding it to the blender. Cut the pumpkin in half, scoop out the seeds, then place the halves flesh side down in a baking dish. Add about 1/4″ of water and roast at 400 for 30 – 40 minutes. Let the pumpkin cook slightly, then scoop out the flesh and add it to your blender. Blend on high until smooth and you’ll be able to use it in this soup :)

          Enjoy! xo Alyssa

  4. Pingback: 15 healthy soup recipes - Healthy Seasonal Recipes

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