Turning Veganese

A good friend found a huge pumpkin growing in her backyard and when she eventually harvested it she found herself with more pumpkin puree than she knew what to do with. This is where I come in as the lucky recipient of 16 ounces of pumpkin puree. It was really sweet and mellow so I decided to make a Southwest pumpkin chili and corn soup. You’ll need the following:
1 lb. of pumpkin puree
1/4 cup of salsa verde or juice from 1 lime if you’re short on time
1 generous pinch of chili powder
1 pinch of paprika
flaked red pepper and garlic salt to taste
1/2 cup of frozen corn
1/4 cup of cilantro leaves

I melted the frozen puree over medium-high heat in a sauce pan adding the dry spices. When the puree was melted and everything was getting steamy I adjusted the seasonings and added the corn and cilantro leaves. I stirred it in and reduced the heat to low until I was ready to serve.

The tartness of the lime will accentuate the sweet corn and mellow pumpkin. Cilantro will make the whole thing fragrant and beautiful.

I garnished mine with some paprika. Sprinkling some tortilla chips over the top might add to the texture but it’s awesome as is!

This is Christie, signing off.