Prep Time: 20 minutes
Cook Time: 30 minutes
Just over a week ago, my mom and I created this challenge to see how long we could go without buying any canned goods, since we already had so many that we still needed to use after buying months ago. Since pumpkin pie season had just ended, we had a lot of cans of pureed pumpkin left over. Just because pumpkin pie season ends, it doesn't mean that pumpkin season has to.
I called this the perfect pumpkin soup because that's what my mom kept calling it. "This is just perfect, Ashton! I love it!" She was actually pretty sad when she found out I ate the last of it while she was at work. But I digress. I've decided to share the recipe with you guys!
- 1 shallot
- 2 cloves garlic
- 4 cups unsweetened almond milk
- 1 12g package of condensed vegetable broth (I used Swanson)
- 2 servings minute rice
- 1 15oz can pinto beans
- 1 15oz can pumpkin puree
- 1/2 tsp smoked paprika
- 1/2 tsp curry powder
- Salt and pepper
- Finely chop shallot and garlic in a food processor. Saute in small frying pan until tender.
- Prepare rice according to box. Let sit to cool.
- Cook almond milk and broth in large pot on low heat for 3 minutes or until broth is evenly distributed. Remove from heat.
- Drain beans and rinse until water is clear.
- Add pumpkin to almond milk mixture. Place on low heat and stir until well-combined.
- Add beans, rice, and onions to soup. Stir and keep on heat. Add curry powder and smoked paprika.
- Cook on low heat for 25 minutes, stirring occasionally. Salt and pepper to taste.
- If the mixture is too thick for your liking, add 1 more cup of almond milk.
- I added the rice and beans to give the recipe more texture and flavor. If you like, you can omit them or substitute them. If they are omitted, more spices may need to be added.
*Image courtesy Flickr creative commons.