Mexican Pumpkin Soup with garlic and greens

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1 large onion chopped
5 cloves of garlic, peeled and finely chopped
2 bouillon cubes (low sodium) . Vegetable broth can also be used, but costs a lot more.
2 cups pureed cooked/baked pumpkin or 1 cup canned pumpkin
1 16 ounce can pinto beans
1/2 tsp chili paste
4 medium red potatoes, diced in 1/2" cubes
1 tbs oregano
pinch of cayenne or other red pepper
1/2 tsp chili powder
1/2 tsp cumin
1/2 cup of low-fat soymilk (skim milk)
salt to taste
Finely cut kale (rinse well and cut out stems, unless very young kale)
minced parsley

Heat onions in a large pot over medium heat until they soften
Add garlic and cook for 1 minute
Add 4 cups of water, 2 bouillon blocks, pumpkin, pinto beans, chili paste and potatoes
Stir in the oregano, cayenne, chili and cumin.
Bring to a boil and then turn down to a simmer

Simmer for about 30 minutes until the potatoes are tender.
Stir regularly to prevent burning
5 minutes before removing from heat add the well rinsed sliced kale and parsley
Remove from heat and let cool for 5 minutes

Stir in the soy milk. add salt to taste and serve.
(This soup can be frozen)

Google: "Benefits of Pumpkin/Squash-Kale-Pinto beans"