Hating work today...
I hate when we do gift guides at work. Business owners around here are really annoying to deal with... Just waiting until I can leave in 1/2 an hour, and kill time looking at Christmas stuff at Target before I take more GG photos. Anyhow, here is the amazingly spectacular pumpkin soup recipe I mad the other night. Ken even liked it! I'm going to buy a ton of cheap sweet potatoes at Wal-Mart & try & make it with those instead of red potatoes next time.
*Mexican Pumpkin Soup*
4 cups vegetable broth
1 cup canned pumpkin
1 16-ounce can garbanzo beans (it said kidney beans, but g beans are wayyyy better)
1 tablespoon oregano
pinch of cayenne or other red pepper (I added soo much more)
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 the onions 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.
I added a ton more jalapenos though, because I like "the spicy"!!
Also, I would just like to say that sugar cookie tea is the best thing in the world (no caffeine!), and I am becoming absolutely addicted to almond milk.
*Mexican Pumpkin Soup*
4 cups vegetable broth
1 cup canned pumpkin
1 16-ounce can garbanzo beans (it said kidney beans, but g beans are wayyyy better)
1 tablespoon oregano
pinch of cayenne or other red pepper (I added soo much more)
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 the onions 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.
I added a ton more jalapenos though, because I like "the spicy"!!
Also, I would just like to say that sugar cookie tea is the best thing in the world (no caffeine!), and I am becoming absolutely addicted to almond milk.