In our part of the country, winter is just around the corner, but there is still time to buy locally from area farmer's markets. Squash, pumpkin, arugula, cabbage, spinach, bush beans, beets, and broccoli should all still be available. Many Farmer's Markets carry organic produce but not all do so ask questions. And it is always fun to try something new, so check out what is available. Support your local farmers and save on the energy that is used to ship items from afar.
I seem to have pumpkins on the brain so here is a recipe for Mexican Pumpkin Soup:
4 cups vegetable broth
2 cups mashed or pureed pumpkin
1 16-ounce can chili beans
1 tablespoons oregano
pinch of cayenne or other red pepper
1/2 teaspoon cumin
4-5 cloves of garlic, peeled and finely chopped
5 red potatoes, diced into 1/2 inch cubes
1 large onion chopped
1 tbsp. seeded diced jalapeño
1/3 cup soy milk
cilantro or parsley
Heat a large pot. Sauté most of the onions (reserve a few for garnish) and the garlic over medium heat for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
Check here from some more healthy pumpkin recipes.
No comments:
Post a Comment