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Vegetarian Pumpkin Soup

Tim Dineen

  • 4 qts Vegetable broth
  • 2 cans pumpkin
  • 2 cans coconut milk
  • 1/2 cup Rum
  • 2 cups cooked hominy
  • 1 cup cooked wild rice
  • 1 cup celery, diced
  • 4 carrots, diced
  • 1 onion, chopped
  • 2 tomatoes, chopped (or 1 can diced tomatoes, drained)
  • 2 tbsp asst chilies, finely chopped
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/4 tsp allspice
  • salt and pepper

Saute onion, carrots, chilies, and celery in olive oil until wilted. Add broth and boil until reduced by about 1/3.

Add remaining ingredients and simmer about 1 hour.

Check for seasoning and adjust, as desired.

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