Tuesday, January 6, 2015

Spicy Chipotle-Pumpkin Soup.

After feeling like I was coming down with something over the weekend, I've unfortunately today been hit hard by this nasty flu bug going around--and boy, I mean hard. It's rough--but vegan food always helps! And this soup sure did...temporarily at least! I made my bowl SUPER SPICY to try to "decongest" myself...but feel free to cut back on the chipotle powder. Otherwise, this is a lovely and super quick soup that is great for lunch or dinner--sick OR well! Enjoy!

       Spicy Chipotle-Pumpkin Soup.

                  Close up. Always! 

Spicy Chipotle-Pumpkin Soup; Vegan, Gluten-free. Serves one. 

1. 1 cup canned pure pumpkin purée 
2. 1 cup low sodium vegetable broth
3. 1/4 tsp each onion and garlic
4. 1/4-1/2 tsp chipotle powder (again, feel free to cut back!)
5. 1/2 cup canned black beans, drained and rinsed well 
6. 1 cup frozen corn
7. Dash braggs liquid aminos (about 1 tsp or less)
8. Oregano for garnish

1. So easy...perfect lazy food haha! Combine pumpkin and broth in a sauce pan over medium heat. 
2. Add spices and aminos and stir. 
3. Add corn and beans and bring to a boil, stirring regularly. Reduce heat, and simmer about 10 minutes. 
4. Serve hot, topped with dried oregano leaves and rustic toast. Mmm. 

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