I’m in full on pumpkin mode now and I couldn’t be happier. As many of you know who have been following for a while, in February I moved from Vermont to New York City because my BF got a job. Leaving Vermont was really hard.
While I’m super happy in the city, and now have a little puppy to keep me
company on my toes, there’s nothing like fall in Vermont. So for the past week and a half, I’ve been staying with my parents (who still live in Vermont) and have been enjoying all the goodies that this season brings.
Our fridge is overflowing with apples, I have homemade pumpkin butter coming out my ears, we have acorn squash just begging to be stuffed with quinoa. And the leaves have started to turn from luscious green to brilliant yellow, red and orange. Aside from the fact that I’m freezing my tush off, I’m totally happy it’s finally pumpkin season.
And today couldn’t be a better day to enjoy this creamy mexican pumpkin soup. It’s silky and smooth, but also thick and filling at the same time. The perfect fall soup if you ask me. With a hint of lime (and of course some quinoa!), a taste of this creamy soup will make you appreciate the wonderfulness of fall.
- 2 carrots, chopped
- 1/2 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup pumpkin puree
- 1/2 cup cooked quinoa
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups chicken / vegetable stock
- 1 cup water
- 1 cup milk of choice (I used homemade cashew milk - recipe to come!)
- Zest and juice of 1 lime
- Salt & pepper to taste
- Oli for sauteeing
- Heat a little oil over medium-high heat in a large sauce pot or dutch oven. Add the onions, garlic and carrots and cook until starting to soften, about 5 minutes. Add the spices and cook for another 2 - 3 minutes.
- Add the chicken stock, water, lime zest and juice, and pumpkin and bring to a boil. Simmer uncovered for 15 - 20 minutes until the soup has thickened. Add the quinoa and cook for another 5 minutes.
- Using an immersion hand blender or high powered blender, blend the soup until smooth. Return to the pot and stir in the milk. Season with salt and pepper. Serve immediately.
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