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Thick and Spicy Veggie and Pumpkin Soup

on March 13, 2012

It snowed last night and after an attempt at creating a very large snowman with my kids (which turned into a gigantic slide since we couldn’t lift the snowballs) we were cold through and through.  Thick and spicy soup kept coming to mind, so this recipe was born.  It turned out delicious, very comforting and quite satisfying.

1 onion, diced

3 garlic cloves, minced

1 cup vegetable stock

1 red pepper, diced

1 medium chipotle pepper in adobe sauce, finely diced (more or less depending on how spicy you like it)

1 cup canned pumpkin

1 can organic diced tomatoes

1 teaspoon cumin

1 teaspoon garlic powder

pinch of salt

2-3 tsp. taco seasoning blend (I like Penzey’s chicken-taco seasoning blend…it contains just spices and not ingredients you cannot pronounce)

Add about 1/4 cup water to a pan and turn on to medium high heat.  Add onions and garlic and cook until tender, add 1/2 cup of veggies stock and red pepper and cook until tender.  Add remainder of the veggie stock.  Add chipotle pepper with a few teaspoons of sauce from can.  Add pumpkin and tomatoes.  Add seasonings and adjust according to your taste.  Simmer for 10-15 minutes and serve.  (Can add corn, beans, fresh cilantro, etc. to make a more hearty soup.)