Pumpkin soup recipe

Looking for classic South American pumpkin soup recipe? Look no further. This soup is a fantastic meal, bright and filling, bringing in a variety of textures. If you are in a weight-loss mode, you'd appreciate all the nutrition and sense of fulfillment, that this pumpkin soup recipe delivers with only 220 calories per portion. If you execise, this is a perfect after-workout meal, that consists of 72% complex carbs and 20% protein.

Pumpkin soup recipe

Courtesy of my friend Tania, who lived in South America, loved this pumpkin soup recipe, and translated it from Spanish for all of us to enjoy. I already simplified the recipe, and it can be made even quicker by using frozen cubed pumpkin or butternut squash, and canned beans.

Ingredients:

• 1 piece of pumpkin ( or 1 kg (2.2 lbs) of frozen cubed pumpkin or butternut squash)
• 1 lbs of dry kidney beans ( or 3 cans cooked)
• 1 lbs frozen corn
• 2 medium carrots, sliced into matchsticks
• 1 big onion
• 1 tomato, cubed
• 1 bell pepper (I used dehydrated pepper and it was just as delicious)
• 2 tsp of olive oil
• salt and pepper to taste

Directions:

1. Soak kidney beans for 3 hours or overnight. Cook until ready.
2. Bake whole piece of pumpkin, or cut it in cubes and boil.
3. Fry the onion until golden color, add carrots, sauté several more minutes, and add cubed tomato and pepper.
4. Add frozen corn, cover and saute until corn is ready.
5. While corn is cooking, put beans and pumpkin into the food processor( I use Vitamix ) and blend until uniform. Be careful working with hot beans and pumpkin, it's safer to wait until they cool down a bit.
6. Pour the mixture back into the pot, and add sauteed veggies and corn, salt and pepper. Garnish with parsley.

If you eat meat, you can fry beef, pork or sausage and add to the soup. However, this naturally vegan version is delicious by itself, and it is much healthier for you and the planet. Enjoy!

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