Guest guest Posted January 8, 2007 Report Share Posted January 8, 2007 I sent this in with a group of recipes the other day. It was from the McDougal Newsletter We made it for lunch today. It was so good. The pumpkin was not a noticeable flavor, but added a real depth to the flavor. I used the Tone's Southwestern Chipotle Seasoning that you can buy at Sam's Club in those large bottles for the Chipotle Pwd. It was so yummy. I made the Vegetable broth using the Vegetable Better than Bouillon Seasoning http://tinyurl.com/ydj838 . I made an extra cup of broth and added an extra can of black beans. Enjoy, Judy Chipotle Pumpkin Soup This is a spicy variation of a delicious pumpkin soup with black beans that I have been making for years. This tastes great and is easy to make too! Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 4 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice added to each individual serving bowl. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2007 Report Share Posted January 8, 2007 oh YUM. speaking of cravings, i've been craving chipotles since christmas since i can't serve anything spicy to my mom or FIL. wwjd <jtwigg wrote: Chipotle Pumpkin Soup Recent Activity 77 New Members 6 New Photos 111 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2007 Report Share Posted January 8, 2007 It really made the soup wonderful. I tasted it before I added the Better than Bouillon to the soup and wow what a difference it made. It is all because of all the bragging you guys were doing on this product, that I purchased it last month for the first time. It is very good. Judy - PuterWitch Monday, January 08, 2007 5:08 PM Re: Chipotle Pumpkin Soup oh wow, you used BTB!! a woman after my own heart! hugs, Chanda - wwjd Undisclosed-Recipient:; Monday, January 08, 2007 2:43 PM Chipotle Pumpkin Soup I sent this in with a group of recipes the other day. It was from the McDougal Newsletter We made it for lunch today. It was so good. The pumpkin was not a noticeable flavor, but added a real depth to the flavor. I used the Tone's Southwestern Chipotle Seasoning that you can buy at Sam's Club in those large bottles for the Chipotle Pwd. It was so yummy. I made the Vegetable broth using the Vegetable Better than Bouillon Seasoning http://tinyurl.com/ydj838 . I made an extra cup of broth and added an extra can of black beans. Enjoy, Judy Chipotle Pumpkin Soup This is a spicy variation of a delicious pumpkin soup with black beans that I have been making for years. This tastes great and is easy to make too! Preparation Time: 10 minutes Cooking Time: 15 minutes Servings: 4 4 cups vegetable broth 1 onion, chopped 2 cloves garlic, minced 1 tablespoon chili powder ½ teaspoon ground cumin ? teaspoon chipotle powder 1 15 ounce can pumpkin puree 1 15 ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed ¾ cup salsa, mild, medium or hot Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth. Hint: This is wonderful with a scoop of hot brown rice added to each individual serving bowl. Quote Link to comment Share on other sites More sharing options...
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